The French Laundry Cookbook

Author

Publication Year

Topics

Modern
Restaurant

Recipes

Name Page
Artichokes Barigoule 63
Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette 239
"Bacon and Eggs": Soft Poached Quail Eggs with Applewood-Smoked Bacon 18
Balsamic Glaze or Port Wine Glaze 238
"Banana Split": Poached-Banana Ice Cream with White Chocolate-Banana Crêpes and Chocolate Sauce 280
Basil Oil 166
Beet Powder 233
Beurre Monté 135
Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron-Vanilla Sauce 146
Blini with Bottarga di Muggine and Confit of Tomato 40
Blini with Roasted Sweet Peppers and Eggplant Caviar 41
Bouquet Garni 63
Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables, and Sweet Garlic 192
Brioche 258
Brunoise 155
Butter-Poached Maine Lobster with Leeks, Pommes Maxim, and a Red Beet Essence 125
"Caesar Salad": Parmigiano-Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps 251
"Candied Apple": Crème de Farine with Poached Apples and Ice Cream 296
Carnaroli Risotto with Shaved White Truffles from Alba 88
Carpaccio of Yellowfin Tuna Niçoise 96
Carrot Oil 167
Carrot Powder 232
Cauliflower Panna Cotta with Beluga Caviar 22
Chaource with Red Plums, Clove-Scented Oil, and Lola Rossa 239
Chesapeake Bay Soft-Shell Crab "Sandwich" 93
Chestnut Agnolotti with Fontina and Celery Root Purée 82
Chicken Stock 226
"Chips and Dip": Potato Chips with Truffle Dip 48
Chive Oil 166
Chocolate Cakes with Red Beet Ice Cream and Toasted Walnut Sauce 302
Chocolate Fondant with Coffee Cream and Chocolate Dentelles 300
Citrus-Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar, and Pea Shoot Coulis 140
Citrus Powder 232
"Clam Chowder": Sautéed Cod with Cod Cakes and Parsley Oil 142
"Coffee and Doughnuts": Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts 262
Coral Oil 167
"Cornets": Salmon Tartare with Sweet Red Onion Crème Fraîche 6
Corsu Vecchiu with Spiced Carrot Salad and Golden Raisin Purée 242
Court Bouillon 50
Cream of Blueberry Soup with Yogurt Charlottes 264
Cream of Walnut Soup 268
Creamy Maine Lobster Broth 35
Crêpes 127
Croutons 238
Curry Oil 167
Dessert Crêpes 127
Double Rib Lamb Chops with Cassoulet of Summer Beans and Rosemary 197
Dried Horseradish 233
Duck Stock 225
Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce 92
Eggplant Caviar 41
Eric's Staff Lasagna 116
Fava Bean Agnolotti with Curry Emulsion 80
Fennel Oil 166
Fennel Powder 233
"Fish and Chips": Red Mullet with a Palette d'Ail Doux and Garlic Chips 156
Five-Spiced Roasted Maine Lobster with Port-Poached Figs and Sautéed Moulard Duck Foie Gras 133
Fricassée of Escargots with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad 98
Garlic Chips 157
Gazpacho 35
Gewürztraminer-Poached Moulard Duck Foie Gras with Gewürztraminer Jelly 111
Gruyère Cheese Gougères 48
Hearts of Palm with Purée of Marrow Beans and Field Greens 70
Heirloom Tomato Tart with Niçoise Olive Tapenade, Mixed Field Greens, and Basil Vinaigrette 66
Herb Salad 97
Île Flottante: Slow-Baked Meringues with Crème Anglaise and Bittersweet Chocolate 290
Lamb Stock 224
Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream 294
"Linguine" with White Clam Sauce 25
"Liver and Onions": Sautéed Calf's Liver, Vidalia and Red Onion Confit, Onion Rings, and Vinegar Sauce 210
Lobster Consomméen Gelée 32
"Macaroni and Cheese": Butter-Poached Maine Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo 132
Mint Oil 166
Mushroom Powder 232
Mushroom Stock 227
Mustard Powder 233
Nectarine Salad with Green Tomato Confiture and Hazelnut Sabayon 272
Onion Powder 232
"Oysters and Pearls": Sabayon of Pearl Tapioca with Malpeque Oysters and Osetra Caviar 23
Pacific Moi with Fresh Soybeans, Scallion and Radish Salad, and Soy-Temple Orange Glaze 154
Pan-Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven-Dried Black Figs 174
Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée 136
Pan-Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette 152
Parmesan Crisps 37
Parmigiano-Reggiano Crisps with Goat Cheese Mousse 49
Parsley Oil 166
Pasta Dough 78
"Peanut Butter and Jellies": Peanut Butter Truffles, Yuzu Jellies, Concord Grape Jellies 308
Pear Strudel with Chestnut Cream and Pear Chips 292
"Peas and Carrots": Maine Lobster Pancakes with Pea Shoot Salad and Ginger-Carrot Emulsion 126
Pecorino Toscano with Roasted Sweet Peppers and Arugula Coulis 250
Pepper Confetti 97
Perail de Brebis with Frisée aux Lardons 257
Pickled Oysters with English Cucumber "Capellini" and Dill 24
"Pineapple Chop": Oven-Roasted Maui Pineapple with Fried Pastry Cream and Whipped Crème Fraîche 282
Pine Nut Crust 294
Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries 106
Poaching Liquid 269
Potato Gnocchi 90
"Pot-au-Feu": Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow 188
Puff Pastry 297
Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps 37
"Quick" Lamb Sauce 229
"Quick" Sauces 228
"Quick" Squab Sauce 229
"Quick" Sweet-and-Sour Sauce 229
"Quick" Venison Sauce 229
"Quick" Vinegar Sauce 229
Red Wine Mariande 190
Roasted Garlic Purée 25
Roasted Guinea Fowl en Crèpinette de Byaldi with Pan Jus 178
Roasted Peppers 250
Roasted Sweetbreads with Applewood-Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce 212
Rock Salt Mix 24
Roquefort Trifle with French Butter Pear Relish 256
Rosemary Oil 166
Roulade of Pekin Duck Breast with Creamed Sweet White Corn and Morel Mushroom Sauce 172
Saddle of Rabbit in Applewood-Smoked Bacon with Caramelized Fennel and Fennel Oil 207
"Salad" du Printemps: Rhubarb Confit with Navel Oranges, Candied Fennel, and Mascarpone Sorbet 270
Salad of Black Mission Figs with Roasted Sweet Peppers and Shaved Fennel 67
Salad of Globe Artichokes with Garden Herbs and Gazpacho 62
Salad of Haricots Verts, Tomato Tartare, and Chive Oil 64
Salad of Petite Summer Tomatoes with Vine-Ripe Tomato Sorbet 56
Sally Schmitt's Cranberry and Apple Kuchen with Hot Cream Sauce 313
Salmon "Chops" with Celery and Black Truffles 137
Sauce Gribiche 214
Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze 144
Shrimp with Avocado Salsa 50
"Soup and Sandwich": Grilled Farmhouse Cheddar, Early Girl Tomato Consommé, and Butter-Fried Chips 258
Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce 161
Squab Spice 233
Staff Dressing 117
Strawberry and Champagne Terrine 275
Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce 274
"Surf and Turf": Sautéed Monkfish Tail with Braised Oxtails, Salsify, and Cèpes 162
Sweet Potato Agnolotti with Sage Cream, Brown Butter, and Prosciutto 81
Tasting of Potatoes with Black Truffles 86
Tempura Batter Mix 211
Tête de Moine with Sauerkraut and Toasted Caraway Seed Vinaigrette 243
Thyme Oil 166
Tomato Confit 64
Tomato Powder 233
"Tongue in Cheek": Braised Beef Cheeks and Veal Tongue with Baby Leeks and Horseradish Cream 112
Truffle Infused Mushroom Stock 87
Vanilla Bean-Roasted Figs with Wildflower Honey-Vanilla Ice Cream 284
Veal Stock 222
Vegetable Stock 227
Velouté of Bittersweet Chocolate with Cinnamon-Stick Ice Cream 286
Venison Chop with Pan-Roasted Butternut Squash and Braised Shallots 199
Venison Stock 226
Verjus Sorbet with Poached Peaches 269
Vine-Ripe Tomato Sorbet with Tomato Tartare and Basil Oil 57
Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze 91
Whipped Brie de Meaux en Feuilleté with Tellicherry Pepper and Baby Mâche 238
White Corn Agnolotti with Summer Truffles 83
White Truffle Oil-Infused Custards with Black Truffle Ragout 16
White Veal Stock 223
Whole Roasted Moulard Duck Foie Gras with Apples and Black Truffles 110
"Yabba Dabba Do": Roasted Rib Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce 182
Yukon Gold Potato Blini 40