Keller shows users how to prepare braised pig's head with sauce grimbiche and pig's feet with French green lentils. Features photos of steps.
Lists awards won by Keller for his cookbook at the 2000 International Association of Culinary Professionals Awards.
Find a review of Keller's "The French Laundry Cookbook" as well as recipes for potato blinis, gruyere cheese gougeres, and Parmesan cheese crisps with goat cheese.
Learn how to make Keller's version of this French airy and cheesy savory made with pate a choux dough and grated gruyere cheese. Dough is base for desserts like eclair.
Features recipes from Keller's "The French Laundry Cookbook" like Gazpacho, Balsamic Glaze, and Strawberry Shortcakes with Creme Fraiche.
Discover Keller's recipe for mini-potato latkes which he serves as his Yountville, Calif., restaurant topped with salmon roe. Note that this recipe is kosher.
Serve these Parmesan cheese crisps topped with goat cheese mousse at your next cocktail party.
Find Powell's City of Books interview with the chef discussing his cookbook "The French Laundry Cookbook."
Listen to food enthusiast, Sally Bernstein's interview with chef Thomas Keller using RealAudio. Includes recipes for chocolate tart, tuna tartare, and salmon cassoulet.
In the kitchen of his Napa Valley restaurant, Thomas Keller prepares sauteed cod with creamed corn and summer succotash. Try it in your kitchen.
Keller shares recipes using butter with Moomilk.com. Recipes include seared salmon, warm potato salad, and creamy baked and pecan caramel cheesecakes.
Find the recipe for Keller's individual chocolate souffle mousse. Serve it like Keller with vanilla ice cream and pear puree.
Chef Keller shares his recipe for basil-infused extra virgin olive oil using his brand of EVO oil, fresh basil, and kosher salt.
John Mariani details the history of The French Laundry and as well as Keller's professional kitchen history. Lists some of the wines that appear on the wine list.
Keller provides his recipe for blini and offers suggestions for what to serve them with including eggplant caviar, tomato confit, and roasted peppers.