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WINNER: Hubert Keller; Elimination Challenge: The chefs are challenged to create a three-course meal for the critics and a group of college students using only a microwave, a toaster oven, and a hot plate. They are restricted to a limited pantry and must cook in actual dorm rooms at Pomona College in Claremont, California. Results:
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.
3. The PB&J. In 2002, there was a study that suggested the average American will eat 1,500 peanut butter and jelly sandwiches before they leave high school. The people have spoken. We love PB&J ...
Quickfire Challenge: The four remaining chefs are given 45 minutes to create a dish from a recipe included in a cookbook of one of the other chefs. Halfway through their cooking time, the chefs are told to convert their dishes into soups while still retaining the original recipe's integrity.
Other inexpensive Masters sandwiches include a $1.50 egg salad sandwich and chicken salad on brioche for $3.00. (Photo: Gina Dickson/Intentional Hospitality) (IntentionalHospitality)
Molokai Sweet Potato Mille-Feuille, excerpted from "The French Laundry, Per Se."
Keller started and expanded Bouchon Bakery, a casual café which offers salads, sandwiches, and pastries at more affordable prices than his other restaurants. [6] In 2012, Keller wrote a cookbook, Bouchon Bakery , based on recipes from the café.
Here's how you make the best-ever grilled cheese: start with your favorite grilled cheese sandwich recipe. Before you add the cheese or other ingredients, spread a small amount of butter on one ...