Thomas Keller | Thomas Keller
Apr.05.2009
That was the email I received late last night from my publisher in Denver - sent from his iphone, you have to love technology. I went to bed happy and shocked. I hope Mr Keller will still let me eat at The French Laundry or Per Se one day.This morning I am chilling the champagne and congratulating...
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Mar.10.2009
“I think all chefs are fascinated by unfamiliar tools and want to see what can be done with them.”
-Thomas Keller
Presented here is an exclusive recipe by Chef Thomas Keller inspired by the technique of cooking sous vide. You can find similar recipes in Chef Keller’s newest published work Under...
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Mar.08.2009
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes has been nominated in the Single Subject category in the IACP Cookbook Awards. This is great news, my first book Bones was nominated for the same award. FAT now has the privilege of rubbing shoulders with Under Pressure: Cooking Sous...
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Apr.24.2008
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter and Dijon mustard
Preheat the oven to 450_F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the...
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