One of the problems with writing a cookbook is that recipes exist in the moment. — Thomas Keller Copy Share Image
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really… — Thomas Keller Copy Share Image
For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today. — Thomas Keller Copy Share Image
Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I… — Thomas Keller Copy Share Image
Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed,… — Thomas Keller Copy Share Image
I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a… — Thomas Keller Copy Share Image
When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the… — Thomas Keller Copy Share Image
Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part… — Thomas Keller Copy Share Image
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which… — Thomas Keller Copy Share Image
I can make dough in a machine faster than I can make it by hand, but I want to make it by… — Thomas Keller Copy Share Image
Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward… — Thomas Keller Copy Share
I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual. — Thomas Keller Copy Share
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me. — Thomas Keller Copy Share
Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking,… — Thomas Keller Copy Share
I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been… — Thomas Keller Copy Share
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's… — Thomas Keller Copy Share
Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows.… — Thomas Keller Copy Share
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between… — Thomas Keller Copy Share
