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Oeuvre: Keller: Tripe
Living in a West Indian neighborhood, I see all sorts of strange preserved fish and offal in the stores. I often want to buy a piece of meat that I’ve never used and make
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Oeuvre: Keller: Mushroom Soup
Soup in winter is one life’s greatest pleasures. There’s nothing quite like sitting down to a big bowl of steamy soup with some crusty bread and a bottle of wine. Before I taught myself
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Oeuvre: Keller: Ersatz Sous Vide
A recently published master class taught by Thomas Keller on the Los Angeles Times website piqued my interest, stopping me in my web browsing tracks and instigating a drool reflex as soon as mine
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Oeuvre: Keller: Mussels, An Adaptation
“I love everything about mussels cooked this way: steamed open with simple seasonings and served in a big bowl with good bread. There are so many layers to it.” Thomas Keller, Bouchon There is
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Oeuvre: Keller: Butternut Squash Soup
As much as Thomas Keller is known around the globe for the French Laundry, he has also gained appreciation from patrons of more modest means for opening up his bistro, Bouchon. Perusing his cookbooks
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Oeuvre: Keller- Introduction & Mon Poulet Roti
It’s a question that certainly bears asking: “Why Thomas Keller as a starting point?” On the surface, Keller’s renown springs from the rarefied air he inhabits in the world of fine dining. His flagship
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