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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 to the new edition. New information and knowledge are always welcome.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Courses
Welcome
Course
Cooking
Edition
Knowledge
Tools
Invaluable
Used
Forward
Resource
Look
Resources
Cook
Looks
Career
Cooks
Great
Careers
Tool
Always
Information
Throughout

More quotes by Thomas Keller

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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
Thomas Keller
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We rely on our purveyors to tell us what's available and what's good.
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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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Success is measured by the memories you create.
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Anyone can make a good roast chicken.
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I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a mom who worked in the restaurant business, I spent a lot of time fending for myself, eating alone - and recognizing how eating together made all the difference.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
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Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
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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 an inspiration for legions of chefs.
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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 you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
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I think every young cook wants to write a book.
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And don't forget music - music in the kitchen is an essential ingredient!
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We go through our careers and things happen to us. Those experiences made me what I am.
Thomas Keller
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When I go out to eat, it's usually something moderate in style.
Thomas Keller
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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
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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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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.
Thomas Keller
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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.
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This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
Thomas Keller