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“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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Photographs copyright 2004 by Deborah Jones
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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