Monday, January 4, 2010

Thomas Keller ~ The Master of French Cuisine

The beginning of a culinary empire...

Thomas Keller is owner of The French Laundry, Per Se, and Bouchon Restaurant and Bakery. He is the author of three elegant and superior cookbooks ~ The French Laundry, Bouchon, and Under Pressure.

The French Laundry Restaurant is Thomas Keller’s first restaurant, bringing Keller’s love of French Cuisine to America. The Restaurant is located in Yountville, California.

Lobster Tail at the French Laundry.

White Quail...

The Bouchon Bistro is located next door to The French Laundry, bringing the atmosphere and comfortable cuisine of the Parisian bistros to America. There is also a Bouchon Bistro in Las Vegas.

Next door to the Bistro is the Bouchon Bakery, laden with French bread and pastries. There is another bakery below the Per Se Restaurant in New York.

The Bouchon Burger. I made these small burgers, along with homemade chips, Saturday night. Wonderful!

Per Se is another of Thomas Keller’s excellent restaurants, located in New York City. Elegance and warmth make this restaurant the choice of the connoisseurs of fine food.

The East Room at Per Se.


The French Laundry, Bouchon, and Under Pressure are beautiful books, offering the cook the guidance needed to prepare a meal that will leave their guest in awe.

The first of Keller's cookbooks, The French Laundry, is the culinary bible for those interesting in preparing french cuisine.

Keller's second cookbook, Bouchon, is full of bistro recipes. This book is too beautiful to put away.

Under Pressue, keller's latest book, visits the Sous Vide method of preparing food. I haven't mastered this technigue thusfar, but my former mother-in-law, Barbara Duke, sent a recipe (see below) for an omelet, using a ziploc bag immersed in boiling water. It was perfect!

A chef using the Sous Vide method.

It doesn’t take long to realize that Thomas Keller is a perfectionist; growing his own vegetables and herbs, and serving only the finest ingredients. From his kitchen to the table, Keller DEMANDS attention to detail and perfection. Ask anyone that works for him.

I can't tell you how beautiful and important these cookbooks are to me. My great interest in Thomas Keller started out with my purchase of The French Laundry, and I have tremendously enjoyed Bouchon. I look forward to learning more about the sous vide method from Keller's new book, Under Pressure.

Thank you Thomas Keller!

I hope that you have enjoyed my post. I am hopeful that the supplies for my project will soon be here. I am excited about sharing this fun project with you! I suppose that the a Christmas season crunch slowed things down...

Have a great day!

*omelet ~ mix all ingredients together and pour into ziplock quart size bag. Make sure that you have sauteed vegetables beforehand. Drop in rolling, boiling water. Cook for a couple of minutes, or until done. Top it off with desired garnish. Delish!

*I used spring mix, chipotle mayonnaise, and pepper jack cheese on hamburgers. Provolone is also a favorite.

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TheCluelessCrafter said...

I love to cook and living in NYC only inspires me more. I must say that I've never seen an omelette cooked in a water bath. I thought that the bain marie belonged to custards and the sort. Interesting!

Teresa Hatfield said...

CC -
I also store leftovers in bags and heat up by boiling in the bag until warm. You have to make sure the water is rolling so that the bag will not touch side and melt. Much better that oven or microwave.
Thanks for your comment!

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