Wine Spectator Interview: Thomas Keller
If you're a fan of Thomas Keller, then this article may interest you. It's honest, thoughtful, and a nice Monday morning read. Enjoy!
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So, now what?
Well, I cooked my way through The French Laundry Cookbook, and now you can find me at Alinea at Home, cooking my way through the Alinea cookbook.
Mission
Anyone can cook from any cookbook out there, but it takes a special kind of nutjob to attempt every recipe in The French Laundry Cookbook. My hat is off to Thomas Keller, Michael Ruhlman and Susie Heller for creating a book that has made the transition from coffee table to kitchen counter here in Takoma Park, Maryland. So, sit back, relax, pour yourself a glass of wine and enjoy the blog.
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- Wine Spectator Interview: Thomas Keller
- Carnaroli Risotto with Shaved White Truffles from ...
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Copyright © 2007 - 2008 Carol Blymire
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3 comments:
Hi Carol,
First, I love your blog!!
Second, I tried getting in touch with you and your dinergirl email address keeps bouncing back. So I don't think you've gotten my email saying that I haven't gotten the attachments for the templates (they were never attached to the email you sent).
Sorry to use your blog to get through that message :)
Thanks for the article, and I also love the blog.
As it turns out I've got a big cooking weekend planned including veal, lamb and chicken stocks as well as the Pig's Head dish from the FL Cookbook. If you haven't figured out yet, the Stocks & Sauces section of the book is worth the price alone, and includes my favorite sentence in the whole book: "If we had the time and space, we would blanch the bones twice, but that would be impractical"(going from memory so maybe not word for word). I nearly fell out of my chair the first time I read that - written as if everything else in the book was exceedingly simple and practical!
Thanks for the blog Carole!
I am working up the courage to start trying stuff out of FL. Working out of Bouchon is not too difficult so maybe I will start with staff lasgana and go from there. Anyway, this was a really interesting article. My friend ate at FL back in January and sent me a pic of the place where the new inn is to be built. It is the garden now. I was also surprised about Laura Cunningham leaving.
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