Rating: 
Summary: If you can't stand the heat...
Review: This book is not for the novice!
I resent the review from the Northern California Elitist. This restaurant is of the highest caliber anywhere, and his preparations and care taken with each dish should be applauded. As a Chef of many years I can truly say that this book will push any cook to the limits of their abilities. Although it was published a few years back, and the ideas and recipies are no longer "cutting edge" it is one of the best books I keep - especially for the powders
Rating:
Summary: The next level
Review: I am a management consultant who aspires to be a restaurateur. I have the best sources of ingredients (produce, meat and fish) that you can acquire in New York, and I have strong relationships with all of my suppliers. I commonly cook for selected super-foodie audiences of 5 to 15 in my home, and test original creations in a feedback-intensive environment. The only requirement for joining a dinner party at my house is that guests must give honest, detailed feedback on the dishes they have consumed. Thomas Keller's book was an absolute revelation. For the serious cook, who devotes significant intellectual energy to food -- Keller's "bible" will give you lots to think about, and a solid methodology for refining your approach to food. For the generic "put food on the table crowd" there are better works out there. However, if you are serious about food, read this book from start to finish and you will be amazed at how your techniques and understandings evolve.
Rating: 
Summary: Overpriced culty book
Review: I've been to the restaurant and it's sheer California Napa food ala a French twist. This is rather common throughout Northern California so I guess that's why the reviewers from Wash and etc think this is terrific. It's pretty normal here. The food of course it exquisitely prepared and done; that's to be expected. Most restaurants throughout NoCal are on the same level some better for the total experience than others. The book though is rather culty and elitist and really rather shallow. It's probably a great seller to its fans though Puck's books are better on that scale. The photos are poor, really haute novelle cuisine: one raviloi, one this or that and unfortunately not great quality. Lots of them though so look thru the pix and see if you would want to eat this first. Preparation of course is a nightmare and the book doesn't really help you much on that score; you iether can cook like that or can't. (Gee thanks ;-) I'd recommend Peterson's book on French cooking instead; more rounded without the flash in the pan.
Rating:
Summary: Great restaurant; great book
Review: I've eaten at the French Laundry three times now-most recently the first week of September 2002. This makes it spring, summer, and fall. My next trip to Napa will be to see how he (Chef Thomas Keller) manages with winter vegetables. Chef Keller offers three menus: a five-course dinner menu; a nine-course tasting of vegetables menu; and his 10-course prix fixe menu (which is currently $135). He follows the typical French format: Amuse Bousche (His signature salmon tartar with sweet red onion crème fraîche)
1. Cold Hors d'ouevre
2. Vegetable or Foie Gras
3. Fish
4. Seafood (or second fish course)
5. Rabbit or Veal
6. Pork or Lamb
7. Cheese
8. Sorbet
9. Dessert
10. Mignardise (petit fours and candies) Sometime in your life, you must experience this restaurant. It will be the best four-hour dinner of your life! Now for the book review. The book is presented in a way that shows a lot of planning went into it. While the recipes have many ingredients and details, the instructions are written in a manner that everyone can follow. If you're an experienced cook, this may slow you down a bit. There is plenty of background to the recipes that you won't find elsewhere; such as big pot blanching and how to handle your homemade stocks. I've made about 10-15 recipes out of this book. All work... eventually. They require three or four read-throughs, full preparation of equipment and ingredients (mise en place) before starting, an understanding of what happens to food when heat is applied, and better-than-average knife skills. Keep in mind there are a few bugs here and there. For example, the chive chips in the white truffle oil-infused custard recipe says to bake it at 275F for 20-25 minutes and to, "remove the chips when they are golden brown." This doesn't work. Golden brown is a term meaning that the product has reached caramelization (the sugars are browning). Browning does not begin until the product has reached a temperature of 338F - 350F, which will not occur in a 275F oven. I've had my chive chips in the oven for over an hour and they are, at best, an off-yellow color. Maybe they meant 375F? I've made adjustments by cooking them at 350F, but they don't turn out as nice as they do in the restaurant. The point I'm trying to make is you have to practice. Don't try these recipes and expect them to turn out the first time. Your skill set, more than anything else, will determine the recipe's success. Nevertheless; if you're a foodie, this is a must-have book. Of the 400 or so cookbooks I have, this is the one that I enjoy reading the most; it's the one that has the most prominent place in my kitchen bookshelf for everyone to see.
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Summary: steak anyone?
Review: i haven't cooked more than 3 things out of this cookbook but everything has been amazing! there's definitely more work involved in preparing most of these meals but it's well worth the effort. The big winner of this book (for us) was explaining, in detail, how to make great steak. there's more to making a great steak than throwing it on the grill! salting it, bringing it to room temp, blotting it before it goes on the grill...mmmmm!
we adore this book. it's got class!
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Summary: A GROUND OF BEING for COOKING
Review: This is one of the finest cookbooks I have ever owned. I appreciate the author's RELATIONSHIP with food. It's hard to explain what I mean, but the book deals with a ground of being (where one comes from) with integrity, respect, love, inspiration, etc with regard to food. This cookbook won a major "COOK BOOK OF THE YEAR" award in 2001 -From a major cookbook Association - out of thousands of cookbooks published that year. If you like to cook or would like to be able to cook, you'll love this book. Even if you never cook a recipe from it. It's beautiful, simple, elegant - a real treat among cookbooks - also would make a BEAUTIFUL Wedding Present, or a great present to a person or couple who have just purchased a new home.
Rating: 
Summary: The "Kill-Joy" of Cooking
Review: No matter how glossy the pictures, this is one dull, boring, lifeless cookbook. I plan to pass it on to my compulsively clean-freak friend who enjoys cooking up over-the-top, over-worked meals. She will love it. The secret to good pastry is to not overwork the dough. If this were a pie crust, it would chip a tooth.
Rating:
Summary: 5-Stars and a Make-Up
Review: I heard about this chef and restaurant from another noted chef, Will Packwood. While browsing through heavily discounted section in a bookstore, I was suprised to find a copy of this cookbook. (I'm ashamed to admit the price I paid!) As most have noted, it is a complex book that requires a great deal of attention. If it seems too high a mountain to climb, just relax and enjoy it for the text and the photographs. If you're up to the challenge, get your gear on and get in the kitchen. The French Laundry Cookbook will expand your horizons in ways you've yet to imagine! * On a side note, it is very disappointing to see a customer issue/complaint with Amazon entered as a review. Seems to happen far too often here. Thank you to so many of you for your thoughtful reviews and shame on some of you for not using Amazon's fine Help department instead. Best wishes!
Rating: 
Summary: waiting for book to arrive
Review: I ordered the book per your records but I never received it. I trust I was not charged! Since that order I have eaten there and it was fabulus.
Rating:
Summary: Evidence from One of Our Best
Review: This could just very easily be the best of the best of my growing collection. Having just gotten it finally, it is truly an amazing cook who has put this together. The creativity, polish and sensitivity to taste, presentation and perfection is all here in spades! The only ones possibly who come close to this level: Trotter, maybe Nobu. Here unmistakenly is clearly a fine-tuned chef who has refined his art to strong, rarified levels. One who likes to eat and cook such is left in awe just leafing through this. What amazes and fascinates and I can't wait to put to the cooking test is such as: Macaroni and Cheese (with Lobster and Mascarpone enriched Orzo; Roquefort Trifle! Strawberry Sorbet Shortcakes. The ordinary made outrageously vibrant! The layout is so pleasing to work with: much white space on each page with small typeface but justified on the page just right to read and work with easily. Exquisitie photos and subject sidebars pour forth with wonderful hints and discussion of critical ingredients, techniques etc. Must have for the cooks among us! These cookbook shows easily why this guy has such a staggering reputation.
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