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Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California , have won multiple awards from the James Beard Foundation , including Best California Chef in 1996 and Best Chef in America in 1997.
Anita Lo: Hubert Keller's Corn Chawanmushi, Champagne Gelee and Lobster Biscuit Sandwich – 19 stars; Art Smith: Suzanne Tracht's Ground Lamb Scotch Egg, Sweet Potato Fries and Tomato Tart – 11 stars; Hubert Keller: Anita Lo's Seared Scallop with Cream of Sea Urchin over Fingerling Mashed Potatoes – 16½ stars
The French Laundry Cookbook is a 1999 cookbook written by the American chefs Thomas Keller, Michael Ruhlman, and Susie Heller; illustrated by Deborah Jones.The book features recipes from Keller's restaurant The French Laundry. [1]
Molokai Sweet Potato Mille-Feuille, excerpted from "The French Laundry, Per Se."
Arrange the bread slices in pairs and very lightly brush 1 side of each slice with oil. Turn the bread oiled side down and mound half of the cheeses on 4 of the slices. Top with the tomatoes, the remaining cheese and the remaining bread, oiled side up. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.
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Bouchon Bakery is a 2012 cookbook written by American chef Thomas Keller and Sebastien Rouxel. The cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef. [3] Bouchon Bakery contains close to 150 recipes, as well as cooking tips and techniques. [4]
Top Chef winner and host Kristen Kish is joining the TODAY Food team to kick off the 21st season of the hit cooking competition show. To celebrate joining as a judge and the start of the new ...