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This is the founding text of American fine dining, and it codified a precision that simply didn't exist in the US before Keller put it to paper. The book is as much a manifesto as a recipe collection, which is a polite way of saying that no living person has cooked their way through it. That isn't the point either. You buy it for roughly the same reason you buy a dictionary you never open, except with considerably better pictures.
Format: Hardcover
Pages: 336
Language: English
First published: 1999
