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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
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Look
Resources
Cook
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Great
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Tool
Always
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Cooking
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Invaluable

More quotes by Thomas Keller

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I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
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A kaiseki meal is like that, very small courses over a long period of time.
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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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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 reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.
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I think every young cook wants to write a book.
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Anyone can make a good roast chicken.
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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
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Some of the recipes in the book have evolved for us. Many haven't.
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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.
Thomas Keller
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And don't forget music - music in the kitchen is an essential ingredient!
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Success is measured by the memories you create.
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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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When I go out to eat, it's usually something moderate in style.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
Thomas Keller
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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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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.
Thomas Keller
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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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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