FL Cookbook

[MBerto]

Just bought the FL Cookbook. Have looked at it before, chuckled to myself at the complexity, and put it back. When I saw it yesterday at our local half price book store, I thought "I'd be stupid not to buy it!". So here we are. Anyone have any tips for how to approach this thing? For reference on my ability, I've got the ad hoc book, and I've made quite a bit out of there with outcomes ranging from stunning to meh.

[Robert.Fleming]

... any tips for how to approach this thing?

Search the 'Epicurean Exploits' forum for Frank Deis's posts.

[CWun (Online)]

In general, I'd say, don't cheat and copy as faithfully you can the techniques used in the recipe when you make it the first time. The second time, you'll have a better feel of what short cuts to make that yield a product that's "almost" the same as the full blown methods.
That being said, if you don't take any short cuts there are usually several items that have to be done days or a day ahead of time. A big time commitment.

[Eric Irmscher]

It's a bit of a mind screw. I've made a few of the simpler recipes and the infused oils are fun to dabble with. The one thing that blows my mind is the crispy garlic chips...now that is time consuming. I've not attempted it. Also, the Beurre Blanc, imagine having a saucepan of that readily available at all times? I would thoroughly embrace the opportunity to witness it all in Yountville in person.

[Frank Deis]

Start with the "cheese courses"

[Charlie Fu]

Some of the fish courses are a bit easier to make. The thing about it, there is just some kitchen hardware I don't own.. lol.

[Andrew Kotowski]

That being said, if you don't take any short cuts there are usually several items that have to be done days or a day ahead of time. A big time commitment.

+1

If there were instructions to take a leak in that book, it'd take 6 hours and involve reducing 3 gallons of beer and filtering it through a chinois before you drank it.

Go buy the Ad Hoc cookbook. Much, much friendlier and I've done half the recipes in it. Usually half-off at Costco.

[Eric LaMasters (Online)]

The Gougerès are easy and they are a terrific appetizer. It's the only recipe in the book that I regularly make.