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A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational it should be a guide.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Inspirational
Blueprint
Must
Cookbook
Blueprints
Recipes
Guide
Guides
Shouldn

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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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I drank more wine when I wasn't working as much, to be honest.
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I came to understand that the words executive and corporate never belong next to the word chef.
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They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.
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Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.
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When I go out to eat, it's usually something moderate in style.
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The media builds you up, and then it tears you down.
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Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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My childhood wasn't full of wonderful culinary memories.
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We rely on our purveyors to tell us what's available and what's good.
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It wasn't about mechanics it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.
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But once in a while you might see me at In and Out Burger they make the best fast food hamburgers around.
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A kaiseki meal is like that, very small courses over a long period of time.
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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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We go through our careers and things happen to us. Those experiences made me what I am.
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I guess the main source of stress for me is the stress I put on myself.
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Some of the recipes in the book have evolved for us. Many haven't.
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With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.
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You're getting to know who the great chefs are through their books.
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