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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
Always
Information
Throughout
Courses
Welcome
Course
Cooking
Edition
Knowledge
Tools
Invaluable
Used
Forward
Resource
Look
Resources
Cook
Looks
Career
Cooks
Great
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Tool

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And don't forget music - music in the kitchen is an essential ingredient!
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A kaiseki meal is like that, very small courses over a long period of time.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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 wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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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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When I go out to eat, it's usually something moderate in style.
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Some of the recipes in the book have evolved for us. Many haven't.
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Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.
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Success is measured by the memories you create.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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I think every young cook wants to write a book.
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I guess the main source of stress for me is the stress I put on myself.
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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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I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
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Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
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Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
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Anyone can make a good roast chicken.
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