All hands interested in fine food--
I was given The French Laundry Cookbook for Christmas, and I cannot stop
reading and salivating.
It's written by Thomas Keller, chef and proprietor of The French Laundry in
the Napa Valley, a restaurant that many critics acclaim as the finest in
the United States.
The cookbook reflects a classic French approach to food preparation, which
is impossible to beat, if you have time and patience, and love butter and
foie gras. On any page of the book, you can find something that will
elevate the cooking aboard your trawler or in your home by several notches.
For New Year's, methinks I'll take a shot at Keller's recipe for
butter-poached Maine lobster with pommes Maxim and a red beet essence.
Doesn't your mouth just water at the thought of fresh lobster perfectly
poached in butter?
--Georgs
All hands interested in fine food--
I was given The French Laundry Cookbook for Christmas, and I cannot stop
reading and salivating.
It's written by Thomas Keller, chef and proprietor of The French Laundry in
the Napa Valley, a restaurant that many critics acclaim as the finest in
the United States.
The cookbook reflects a classic French approach to food preparation, which
is impossible to beat, if you have time and patience, and love butter and
foie gras. On any page of the book, you can find something that will
elevate the cooking aboard your trawler or in your home by several notches.
For New Year's, methinks I'll take a shot at Keller's recipe for
butter-poached Maine lobster with pommes Maxim and a red beet essence.
Doesn't your mouth just water at the thought of fresh lobster perfectly
poached in butter?
--Georgs
