Statements (60)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Cookbook
|
| gptkbp:author |
gptkb:Thomas_Keller
|
| gptkbp:awards |
gptkb:James_Beard_Award
|
| gptkbp:barrelLength |
Sewn binding
|
| gptkbp:cookingMethod |
Baking
Grilling Braising Fermentation Molecular gastronomy Reduction Roasting Searing Smoking Dehydration Infusion Emulsification Poaching Clarification Steaming Blanching Charcuterie Pickling Sauce making Sous-vide Siphoning Pressure cooking Plating techniques Sous-vide cooking Pastry techniques Confit Candy making Cold smoking Hot smoking Braising techniques Frying techniques Garde manger Stewing techniques Contemporary_American Classic_French_techniques |
| gptkbp:cuisine |
gptkb:French_cuisine
100+ |
| gptkbp:editor |
gptkb:Karen_Rinaldi
|
| gptkbp:firstClaim |
1999
|
| gptkbp:focus |
Fine dining recipes
|
| gptkbp:format |
Hardcover
|
| https://www.w3.org/2000/01/rdf-schema#label |
The French Laundry Cookbook
|
| gptkbp:illustrator |
gptkb:Samantha_Seneviratne
|
| gptkbp:influencedBy |
French_culinary_techniques
|
| gptkbp:inspiration |
Seasonal ingredients
|
| gptkbp:ISBN |
978-1579652010
|
| gptkbp:language |
English
|
| gptkbp:notableFeature |
gptkb:Butter_Poached_Lobster
Oysters and Pearls Coffee and Doughnuts |
| gptkbp:pageCount |
240
8.5 x 11 inches |
| gptkbp:publishedBy |
Artisan Books
|
| gptkbp:relatedTo |
The_French_Laundry_restaurant
|
| gptkbp:releaseYear |
1999
|
| gptkbp:targetAudience |
Home cooks
|