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Beer Cooler Sous-Vide: Has Thomas Keller Been Reading Serious Eats?
In a great article in yesterday's LA Times, Thomas Keller, chef of The French Laundry, Per Se, Bouchon, and others himself gives us some tips and tricks for how to cook sous-vide at home (that's cooking in vacuum-sealed pouches in a water bath). His advice for home cooks? Cook the food in a cooler. Sound familiar?Cook the Book: Ad Hoc at Home
2009 was filled with so many wonderful cookbooks but Thomas Keller's Ad Hoc at Home has to be one of the most eagerly anticipated and well-received. Right now it's sitting happily on Amazon's best seller list alongside other media sensations of 2009, including the Twilight Saga, Sarah Palin's biography, and the latest from Dan Brown. Not bad for a cookbook written by a chef who doesn't double as a television personality. Thomas Keller has been making his presence known since he took over the Napa Valley restaurant, The French Laundry. Winning international accolades and three Michelin stars, Keller helped transform his unique style of American cooking into something that was taken seriously not only here but all over the...Critic-Turned-Cook Gets a Smackdown From Thomas Keller
[Photograph: Leslie Kelly] My cooking career might be toast. None other than uber-chef Thomas Keller stuck a fork in me earlier this week. I got a chance to chat with the chef while he was signing copies of Ad Hoc At Home at the University Bookstore in Seattle, telling him the quickie version of my journey from writing restaurant reviews to working in kitchens. "How do you like it?" he asked. "It's so hard," I said, my feet throbbing after finishing a shift at Alpha Sigma Phi. "Well, then, you must not be doing it right," he said. "It's not brain surgery." Ouch. Now, he didn't say this in a cruel way. Later, in front of a standing room only...Mixed Review: Ad Hoc's Fried Chicken Mix
[Photographs: Lucy Baker] The country's gone mad for fried chicken and so far I've kept my mouth shut. Truth be told, I'm a bit of a hater. It all began back in third grade when my class had a family recipe day. I cast my vote for chocolate donut cake (so named because it was baked in a tube pan), but my mother insisted on making the fried chicken she grew up with in Virginia. I remember shaking the raw chicken pieces in a brown paper bag filled with breadcrumbs, and watching safely from across the kitchen as my mom dropped each breast and drumstick into a hissing pot of hot oil. The next day I carried a platter...Cooking from Thomas Keller's 'Under Pressure'
Over the weekend, my good-humored boyfriend, Al, and I tackled two recipes from Thomas Keller's latest cookbook, Under Pressure, an ode to sous vide cooking. Here's how the book held up.Thomas Keller's 'Under Pressure,' Harper's Index Style
The blog Eat Me Daily did some nice number play with Thomas Keller's new book, Under Pressure: Number of photographs of Thomas Keller that appear in Under Pressure, his new cookbook dedicated to the art of sous vide: 10 Number in which he is frowning: 7 Number in which he is smiling: 2 Number in which he is neither frowning nor smiling, but appears to be dancing the macarena: 1 (page 98) Year in which Keller says he began vacuum-packing food: 1986 Under Pressure is Keller's tome that delves into the world of sous vide cookery. And now, to spread the pain, I've got something after the jump for you....The French Laundry's Thomas Keller on Being a Successful Chef and Businessman
frenchlaundry.com Thomas Keller penned an interesting story yesterday in the Los Angeles Times about what it means to be a successful chef brand in 2008. Keller says that a successful chef today has to grapple with spreadsheets as well as spreads. And in doing so, he will be faced with (at least in Keller's case) a seemingly endless array of business opportunities. How does Keller deal with this? How about other name-brand chefs? Finesse and Integrity By looking at every opportunity through a prism of "finesse" and "integrity." I guess what Keller is saying is if he's going to open a burger joint, he has to develop a burger recipe long on finesse that's true to his implicit devotion to...Thomas Keller Brings Bouchon to Beverly Hills
The enterprising Thomas Keller is opening a Bouchon restaurant and an accompanying Bouchon Bakery in Los Angeles in 2009....Video of the Day: Charlie Rose Interviews Thomas Keller
Get inside the mind of chef and restaurant owner Thomas Keller by watching his recent interview on Charlie Rose. It's 22 minutes long, but the most celebrated chef in America should have a lot to say—about his restaurants, his love for roast chicken, his greatest inspiration, and more. [Thanks, dvchurch!]...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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