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Grub Street - New York Magazine's Food and Restaurant Blog (Free subscription) | 1 hour ago
from Grub Street Los Angeles We're crazy for Keller these days in L.A., and the chef is using the extra attention to speak out on behalf of a food he feels is underserved: Tripe. In an interview with Yves Saint Laurent's Parisienne blog, Keller throws tripe in with pig's trotters and tête de veau as French foods he considers wrongly maligned. In an interview with Zagat, he goes...
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Serious Eats: Talk (Free subscription) | yesterday
So, I went to a Thomas Keller interview/Q&A/book signing at a local Barnes & Noble. I thought you guys would be interested in some of the topics covered, which include the true meaning of luxury; the wonders of fried chicken,...
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Eater SF (Free subscription) | yesterday
Outside Doc's Clock. [Photo: eviloars/Eater SF Flickr Pool] · Should Yelp Remove Reviews By Non-Customers? [Consumerist] · Thomas Keller Wants America to Love Tripe [Zagat] · Sonoma's Depot Restaurant Celebrates 25-Year Anniversary [Sonoma News] · Should Restaurant Owners Give...
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Eater SF (Free subscription) | 11/19/2009
A normal person invited Thomas Keller to come over his house to cook dinner, and Lord Keller accepted. What ensues is the stuff of legend. A sampling: "During the meal he toasts both me and his restaurants. He tells stories,...
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newsunwrapped.com (Free subscription) | 11/19/2009
Thomas Keller of The French Laundry joins Top Chef tonight. Thomas Keller owns French Laundry and Ad Hoc both in Yountville, north of San Francisco. Ad Hoc at Home is the new book out by Keller that is based upon the menu at the eatery which opened in 2006. Ad Hoc meal prices run $50 per [...]
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Eater (Free subscription) | 11/19/2009
The upcoming issue of Esquire has a highly entertaining piece wherein a writer/average home cook attempts to make a six course meal for Per Se chef Thomas Keller. It pretty much confirms TK's god-like status in the food world. Choice...
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Grub Street - New York Magazine's Food and Restaurant Blog (Free subscription) | 11/17/2009
from Grub Street San Francisco What does a super-chef Thomas Keller make when he's dining in? "I usually cook one-pot meals like roast chicken and vegetables. I do stuff on the grill," he told Reuters. We bet he painstakingly sources his charcoal. [ Reuters ] Read more posts by Adam Martin Filed Under: thomas keller , dining in
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Eater SF (Free subscription) | 11/16/2009
Now that Thomas Keller has a new outpost in Beverly Hills, The Laundryman is considering cutting out the middle man in his cross-country excursions: "I hope one day I’ll fly my own private plane ... Quite a few of my...
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Eating L.A. (Free subscription) | 11/19/2009
... with a protein (either lamb or salmon) and two garnishes served on a giant oval mirror. Thomas Keller is one of the judges, a perfect tie-in with the opening of Bouchon Bistro Beverly Hills today.When Kevin asks for sous-vide cooking advice, Brian is in awe of his nerve, and implies that Michael might not have been as helpful. Is it the truth, or just an effort to sabotage his brother?Wha'...
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the delicious life (Free subscription) | 11/18/2009
... with an empty bowl, bewildered. Chantereis (Cantaloupe) Melon Sorbet from Bouchon cookbook by Thomas Keller Ingredients for Chantereis (Cantaloupe) Melon Sorbet: 2½ pounds cleaned ripe Chantereis melon or other melon, peeled, seeded, and cut into chunks (about 4 cups) ½ cup sugar Directions for Chantereis (Cantaloupe) Melon Sorbet: Place the cut melon on a paper towel-lined tray and...
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Restaurant Widow (Free subscription) | 11/23/2009
I know, it sounds simply horrid, doesn't it? That's what I thought, too, when Thomas Keller mentioned (at Cleveland's Fabulous Food Show) it was something his mother used to make when he was a child. "It's actually a very nice dish" said Mr. Keller. Although it didn't sound particularly amazing at first, I was intrigued. If Thomas Keller says something is...
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Boswell and Books (Free subscription) | 6 hours ago
... sour crepes to me. So last year, the Americans made a concerted attempt to do better, recruiting Thomas Keller and Daniel Boulud to the board. This is the story of that year of training, filled with insider stories, gossip, strategies. It's foodie porn to the max. Of course, if you heard about the competition (or perhaps saw it on cable), you already know how it turned out, but half...
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Show Tracker (Free subscription) | yesterday
... The Dr. Oz Show The controversial new mammogram guidelines. 11 a.m. KTTV The Martha Stewart Show Thomas Keller; David Gregory. (N) 2 p.m. KNBC The Bonnie Hunt Show Scott Wolf; the winner of "Project Runway"; the U.S. trampoline team. (N) 3 p.m. KNBC The Tyra Show Judge Jeanine Pirro provides decisions for people who have recently ended relationships and want their belongings back....
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Jaden's Steamy Kitchen (Free subscription) | yesterday
... them, dip in peppermint fudge sauce , boil/saute for parisian gnocchi <- watch those 2 videos of Thomas Keller. Print Basic Pâte à Choux (cream puff dough) Recipe (paht-ah-shoo) makes 20 medium puffs recipe from Michael Ruhlman To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar) 1 cup water 1 stick butter (1/2 cup) 1 cup flour 1 good...
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Esquire.com (Free subscription) | 11/19/2009
With Thomas Keller's new cookbook out this month, I invited him to my house — and my tiny kitchen. The only problem? He agreed.
