"Keller's high standard of "perfect culinary execution" is shown on every elegant page. As beautiful a cookbook as it is a philosophical treatise, this superb work is."
--Publishers Weekly, STARRED REVIEW The kitchens of Thomas Keller's celebrated restaurants, The French Laundry in Yountville, California, and per se, in New York City, are in a relationship that is unique in the world of fine dining. They are bound by a common philosophy, linked by live video, and staffed by a cadre of inventive and skilled chefs. Thoughts quickly return and forward in a dance of imagination, information, development, and greatness. Collaboration and the idea that the whole is greater than the sum of its parts are exemplified in this relationship. The French Laundry, Per Se contains meticulously detailed recipes for 70 well-known dishes, including Steak and Potatoes, Peaches 'n' Cream, Smoked Sturgeon Rillettes on an Everything Bagel, "The Whole Bird," Tomato Consommé, and Celery Root Pastrami.