Thomas Keller

We all love new toys," says Thomas Keller of sous vide. For avid foodies, the recent release of celebrated chef Thomas Keller's book Under Pressure: Cooking Sous Vide is as exciting as the latest iPhone is for ...

By Brian Chen, Danny Dumas, Jose Fermoso and Priya Ganapati Hotshot chefs like Thomas Keller (and Wired's Neil Gellar) are proponents of the sous vide cooking method: That's French for "under vacuum," and it refers to a process of cooking vacuum-sealed food at very low temperatures. Impress your guests with dishes made with devices like Clifton...

By goth_hugh One of the better parts about the culinary juggernaut that is the collected restaurants of Thomas Keller— which include per se and Bouchon here in New York— is that you can bet that any and all pies, cookies or cakes associated with said juggernaut are going to be good. Especially if you forg...

So when the American Institute of Wine and Food announced that Keller, owner of the French Laundry in California’s Napa Valley and Per Se in New York, would be coming to DC’s Mandarin Oriental hotel to talk about the cookbook, ...

From left: Corey Lee, chef du cuisine of the French Laundry, Jonathan Benno, chef de cuisine of per se, Thomas Keller Flipping through Thomas Keller's Under Pressure, we couldn't help but notice the photograph on page 17 of a meeting ...

Monday morning NBC’s Today Show kicked it off in style by having Thomas Keller, quite possibly the best chef in the world, stop by and share some of his tips and recipes from his world famous restaurant The French Laundry. ...

That way, Obama could bring in chefs like Thomas Keller and Jonathan Beno - the first American chefs to be granted three Michelin stars - molecular gastronomy guru Grant Achatz or Ethiopian-born Marcus Samuelson of Aquavit restaurant. ...

Then I started this blog to further my uhm…obsession in this particular realm of duck preparation. That time my references were Thomas Keller’s Bouchon and Ruhlman’s Charcuterie. The ensuing duck confit were delicious but not quite as ...

 PA - The owner and chef at the famed French Laundry restaurant in the Napa Valley, Thomas Keller, discusses the method and his new book Under Pressure: Cooking ...

By Jamie R. Liu Thomas Keller from French Laundry/Per Se will be on Nycci and David Nellis' radio show ("Dishing it Out", Sundays at 11 a.m.) on Federal News Radio (1500AM) to talk about his new sous vide cookbook, Under Pressure. Other guests will include Barbara Fairchild from Bon Appetit, and Karen Page...

Vikram Vij & Meeru Dhalwala: Vij's: Elegant and Inspired Indian Cuisine · Thomas Keller: The French Laundry Cookbook · Thomas Keller: The French Laundry Cookbook · Thomas Keller: Bouchon · Thomas Keller: Bouchon ...

Grant Achatz and Thomas Keller celebrate themselves in twenty courses for $1,500 a head.

 CA - Nov 12, 2008 It certainly isn't the coffee table book, filled with lush photographs and detailed recipes, we've come to expect from cookbook publishers. ...

By Owen Thomas Celebrity chef Thomas Keller will not deign to acknowledge the existence of Yelp. But the New York Times has. While individual writeups on the user-written restaurant-reviews site may be goofy,...

By AceRock Carol Blymire recently finished cooking every single recipe in the formidable French Laundry cookbook. Here are some of her reflections on the journey, including favorite recipes, recipes to break your Thomas Keller cherry, and seasonal ...

By Flora Lazar While many of Chicago's leading chefs gathered this past weekend in Millennium Park to inaugurate Chicago's gourmet food and wine festival, restaurateur Charlie Trotter headed south to Orlando to help support another fledgling effort. Summoned earlier this year by the son of legenda...

By noreply@blogger.com (Juliette Rossant) As the winner, Timothy gets to spend the next three months on a paid sabbatical to train under Coach Roland Henin and live and work in a specially constructed training center located beside The French Laundry in Yountville, California. Hollingsworth also receives a $15,000 cash prize, a...

By noreply@blogger.com (Juliette Rossant) Phoebe Demrosch: Service Included FOOD FLICKS: Thomas Keller's French Laundry Thomas Keller on 60 Minutes Forbes Tastemakers Kitchens: Better With a Super Chef? Food Section's fun article on Thomas Keller Adam Sandler's Secret Spice: Thomas Keller Stock, by Thomas Keller

By 7x7 Edit Sunday night I attended a fundraiser kick-off dinner for Slow Food Nation, hosted by Alice Waters, Thomas Keller and Peter Coyote. Held at City Hall in the rotunda (with hors d’oeuvres passed in the impressively thriving Victory Garden which is cranking out 100 pounds of produce a week, w...

 PA - Thomas Keller, executive chef at French Laundry, is president of the American team. The competition takes place Sept. 26 and 27 at the Epcot International ...

 CA - Not every cook harbors the ambition to be the next Ferran Adrià (El Bulli) or Thomas Keller (French Laundry). Some would rather concentrate on feeding ...

By 7x7 Edit Thomas Keller and Hiro Sone Has understanding umami changed the way you cook? Thomas Keller: It’s not a driving force for me. Pretty much what we’re doing today reflects what we were doing yesterday. The knowledge is good to have, but is it going to impact the way I cook? No.

Related articles from Cooking with Amy.

By Jessica Battilana Sure, there’s salty, sweet, bitter and sour—but what of that mysterious fifth taste, umami? On July 21, some of the country’s best chefs—from the French Laundry’s Thomas Keller to Ame’s Hiro Sone—will celebrate the 100-year anniversary of Dr. Kikunae Ikeda’s discovery of umami with a m...

By noreply@blogger.com (Juliette Rossant) It turns out that America hasn't racked up a gold medal (or silver or bronze) in this competition – the best American team placement was 6th place in 2003. This time around the US committee is stacked with super chefs, led by Chairman Daniel Boulud,, President Thomas Keller, and a culinary a...

By Dolores Thomas Keller. The James Beard Foundation's best California Chef in 1996. Best American Chef in 1997. Not one but two Michelin three-star restaurants under his stewardship. And from everything I've read, it looks like he runs the the quintessential 5S, lean six sigma kitchen.

By Asha Dornfest Too much work for busy moms & dads maybe, but fun nonetheless! Created by Chef Thomas Keller of The French Laundry in Napa Valley CONFIT BYALDI - Fancy name for the recipe! FOR PIPERADE 1/2 red pepper, seeds and ribs removed ...

Pure indulgence  CA - By L. PIERCE CARSON When celebrated wine country chef Thomas Keller was casting about for a new pastry chef for his renowned French Laundry restaurant, ...

Wall Street Journal French Laundry's Keller Takes Plunge With Frozen Foods, Burgers  - 24 (Bloomberg) -- Two years after opening an unassuming fieldstone restaurant named the French Laundry in Yountville, California, Thomas Keller dismissed ...

By lliu Disney / Pixar used Chef Thomas Keller and his restaurant in Napa Valley, the French Laundry to develop the food designs for the movie to include “ratatouille” as shown above.  http://en.wikipedia.org/wiki/Ratatouille_(film)

Culinary superstar Grant Achatz has cancer San Jose Mercury News,  USA - sous chef of the French Laundry in Yountville. So intent was he to work at the French Laundry that he sent chef-proprietor Thomas Keller his resume, ...

By Glenna Muse Confit byaldi. Adapted from Thomas Keller of the French Laundry, Yountville. A byaldi is a layered vegetable dish. This one rests on a layer of piperade, a Basque specialty of sweet peppers and tomatoes cooked in olive oil. Serves 4 ...

Invent a recipe from scratch San Jose Mercury News,  USA - By Carolyn Jung When Thomas Keller of the French Laundry in Yountville spied a box of tapioca on a store shelf one day, it made him think of pearls, ...

French Laundry serves `Ratatouille' San Jose Mercury News,  USA - Jun 28, 2007 Especially if it is a rat that chef Thomas Keller helped teach to cook. The rat is Remy, the animated French star of "Ratatouille," the summer offering from ...

Related articles from Henderson Gleaner, Press & Sun-Bulletin, Waterloo Cedar Falls Courier, Rutland Herald, IdahoStatesman.com, MetaFooder, topchefjobs (Livejournal) and more.

Ratatouille: A Four-Star Film from a Five-Star Studio  CA - Jun 18, 2007 Thomas Keller, Chef and restaurateur of The French Laundry and Chef de Pixar on Ratatouille. Keller could have been speaking about movies as well. ...

By lliu Once again it is personally great to be associated with the food world. I went to New York City on Monday with our Cuisine Solutions Corporate Chef and Vice President of Sales, Gerard Bertholon. We went to meet with some of our Fiveleaf chefs as they were in town at the same time for the annual Ja...

 CA - Can you picture someone leaving a restaurant as precious as, let's say, the French Laundry and complimenting Thomas Keller with "Good grinds, Tommy."

 MA - As an ambitious young chef from a family of unambitious cooks in Michigan, Achatz talked Thomas Keller, the chef-owner of the French Laundry, ...

 NY - It was the place Thomas Keller chose to celebrate his 45th birthday. Michael Bauer, the executive food and wine editor of the San Francisco Chronicle, ...

 MS - 1. The French Laundry, Yountville, Calif.: A humbling, 32-course culinary bacchanalia at the hands of Thomas Keller. It is the only meal I have ever eaten ...

 CA - to the executive chef for Bouchon and Ad Hoc, Jeff Cerciello, inspiration for the duck confit and waffles dish came from chef/proprietor Thomas Keller’s ...

 NY - To get a reservation at one of the chef Thomas Keller’s 16 tables may well require a degree of planning and effort that verges on masochistic, ...

 CA - Dec 12, 2006 In the Observer on Sunday, Ferran Adria of El Bulli, near Barcelona; Heston Bluenthal of the Fat Duck, outside of London; and Thomas Keller of Per Se in New ...

By mbauer@sfgate.com (Michael Bauer) I received this email in reaction to my Sunday review on Ad Hoc in Yountville: Thomas Keller does not need any more publicity. Why waste your readers time with an obsequious review? Give some...

By noreply@blogger.com (John V) I thought I'd take a cue from the cookbooks of Thomas Keller and write a series about the things (stores, ingredients, techniques, people, etc.) that are essential to eating well on the cheap. My first post in "The Importance Of ..." series follows.

By noreply@blogger.com (John V) I hope I'm retired by 2012," said Thomas Keller, owner of the French Laundry in the Napa Valley and Per Se in Manhattan, who believes the government should not tell people what to eat. "If force-feeding a duck is cruel, then packing chickens in a cage is cruel, and then the veal and the beef. We a...

By Nicole Weston The Christofle K+T Cylinder Box is a series of connected, stacking containers that solves the problem easily. The box was designed by Thomas Keller and designer Adam D. Tihany and appears to be one soild object when the compartments are not extended. It can be used for storing or serving snac...

By Finicky Chef Thomas Keller A note about Per Se's vegetarian menu: when restaurants offer a vegetarian tasting menu, I am impressed but rarely tempted enough to order it. Although I still ended up going with the meat-incorporated tasting menu at Per Se, I have never before been so drawn to a vegetar...

By By TANIA RALLI Diane St. Clair' s pastures have drawn tourists, but her butter has drawn raves.

By adam Course 3: “Pave” of South Florida Cobia “A La Plancha” Fava Beans, Chanterelle Mushrooms, and a Preserved Meyer Lemon Emulsion Course 8: Napa Valley “Verjus” Sorbet Poached Cherries and Cream Cheese “Bavarois” Sorbet course. My palate was refreshed!

By By ANDREA ELLIOTT and FLORENCE FABRICANT An electrical fire on Saturday afternoon has knocked Per Se, the ultrahyped restaurant of the celebrity chef Thomas Keller, out of business for at least two weeks.