Autor Thomas Keller

When The French Laundry Cookbook was published in 1999 (five years after the opening of the French Laundry restaurant), it broke the mold of all previous cookbooks...

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Bouchon Bakery is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, ...

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The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, ...

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In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that ...

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Keller showcases dishes that can be made every day (and not just for special occasions). Invaluable lessons, secrets, tips and tricks - as well as charming personal anecdotes - accompany recipes for such classics as the best fried chicken, ...

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Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels...

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