MORE ABOUT THE BOOKBound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Keller'seller’s celebrated restaurants—The French Laundry in Yountville, California, and Per Se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship’s embodiment of collaboration and of the whole being more significant than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything "bagel, “The Whol" Bird,” Tomato Consommé, Celery Root Pastrami, Steak, and PotPeaches' aches Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. Make the crunchiest coating with a cornstarch–egg white paste, and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coatingTheree are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, and others are more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas "eller—“The Lessons of a Dish"a," Inspiration Versus Inf"u"nice,” “Patience and Pers"stence”—The French Laundry, Per Se will change how young chefs, determined home cooks and dedicated food lovers understand and approach their cooking.