New to the forums here but long time lurker. Now while the title might suggest that I've cooked through The French Laundry, that is in no way the case. I have cooked many recipes from it; cheese courses, desserts, canapes, first courses, and entrees. In the past few months I've cooked at least one dish from the book each week. I love, love, love it. In no way am I bored with it and am looking forward to continue cooking from it. But I am also looking for another french cook book that continues on the excellence that Thomas Keller has instilled in his cook books, while pushing the modern envelope.
Alinea is a book I looked at, checked out of the library, and decided against it for now. I just don't have the room or equipment for what some of those recipes entail. I also don't have that much interest in them right now.
Eleven Madison Park is a book I looked at and checked out of my library and enjoyed, but found some of it to be too involved for me in terms of the many, many, many ingredients and I also don't have all of the equipment and won't for awhile.
A book I am very interested in is Pascal Barbot's L'Astrance. From what I have been able to gather, it is somewhat inbetween EMP and Alinea. I am also not that interested in it if there are many asian aspects to the food as that is something that does not interest me as much (but I don't know for sure if there are asian aspects to the recipes, just going off of what I see of his dishes in google images).
So basically, I am looking for some modern french cuisine cook book recommendations that seem like a logical step after doing much of The French Laundry. And if anyone has more information about L'Astrance that would also be greatly appreciated! Look forward to hearing from you all!