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Old 11-05-2004, 09:41 AM   #11
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French Laundary is a book written by Micheal Ruhlman about Thomas Keller's restaurant in the Napa Valley of California, The French Laundary. Apparently the food is some sort of transcendental experience. I read through some of the book, and it's a great read (as are all of Mr Ruhlman's books), and the recipes are pretty extravagant. Check it out at your local Barnes & Noble.
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Old 11-05-2004, 09:37 PM   #12
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Thanks Weeks! Will check Amazon.com. No Barnes & Noble in my neck of the woods...

Ardge I have those Le Cordon Bleu books by Wayne Gisslen too! Professional Cooking and Professional Baking! They weigh a ton! [/i]
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Old 11-06-2004, 01:48 AM   #13
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Hey CS, Chef George Jack was a consultant and recipe tester for Gisslen's Pro Baking book. His name is in the credits somewhere. I was taught by Chef George Jack while in culinary school. He was my breads and custards instructor. I asked him to autograph the book. He laughed, and declined at first. After I pressed him, he caved in. He's like, "Thanks RJ, that was my first autograph."

Great book... but I can do without the metric recipes.

RJ
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Old 07-17-2005, 01:07 PM   #14
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Can one of the admins move this thread to the new COOKBOOK section? I LOVE the COOKBOOK section!!!!

This place rules!!!!!

RJ
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