Thomas Keller Laundry Owner with Michelin Stars. French cuisine on the American coast Thomas Keller recipes

Thomas Keller My unambiguous culinary idol number one. Its attention to detail, passion for cooking dishes, sensuality in culinary process Inspire and enchant.

It is not one of those cuisine chiefs that spend more time banging on television than in the kitchen. He does not praise himself at every step, as many stellar cookies do it and does not try to get into the media in any way. For all these reasons, perhaps you did not even hear about this culinary - self-taught.

His cooking style, culinary philosophy is what made me buy all his books. Since this is not just books with recipes - this is a story, instruction, reasoning and of course very accurate, but not light recipes.

Thomas Keller (born October 14, 1955) is an American chef, a restaurant and author of five incomparable culinary books. In 1997, Thomas Keller was recognized as the best cooks in America in the first. Then there were still many many awards and loud titles. It is a restaurant number 1 "The FRENCH Laundry" (French laundry) is a perennial winner in the annual list of the journal Restaurant 50 the best restaurants World. Two of his restaurant "The Frhench Laundry" and "Per SE" have 3 stars of Michelin.

Keller began his culinary career at a young age, working in a restaurant in Palm Beach somewhat controlledbuthis mother. He did not visit culinary schoolswas not a student of prestigious academies, he studied himself, diligently practicing classic cooking techniques again and again. 1983 he moved to France to gain experience. There he worked in several Michelin restaurants, and famous Guy Savoy and Taillevent. He opened his first restaurant, "Raquel", in New York in 1986, and then moved to the West to California to work as a chef in Checker "S Hotel in Los Angeles.

In 1994, Keller opened his French laundry restaurant in Napa, which very quickly became popular among gourmets from around the world. His French Bastro Bouchon was open 1998, and five years later, and bouchon bakery bakery. Now he has eight restaurants and two bakeries in the USA.

Thomas Keller is a man of exceptionally high personal values \u200b\u200bof standards, h
it is very felt in the text of his books. His recipes are not easy, but dishes are always obtainedideal.

It is very strong in its cooking, very strong French influence and non-core perfectionism. The auto dishes of this brilliant culinary dishes are made in a large part on the French foundations, but we carry modernistarakter. It is like a sip of fresh air!

What teaches Thomas Keller in his books:

1) Repetition, repetition and repeat again! Only constant practice, the exhausting of skill bring the desired result.

2) Attention to detail. Several small mistakes, a few small omissions, make a dish unsuccessful.

3) Passion for cooking. You need to fit with love, do not rush, enjoy the process, focusing on the process.

4) Respect for products from which dishes are preparing. The use of everything that gives us nature and cooking this product in the best possible way to be as little waste as possible.

His pretty famous story About rabbits really makes thinking and change the approach to products. I will briefly describe: Once, Keller asked her butcher to teach him to cut rabbits. He wanted to enter them in the menu and ordered 12 pieces. The butcher brought 12 beautiful rabbits. The butcher showed how to kill the first, where to make an incision, how to remove the skin and how to cut the carcass, and left. Keller left 11 rabbits to do the same. He learned that rabbits also shout. It was not easy to do this.
But through this experience, Thomas Keller decided that it would put all his skills to prepare these rabbits best wayWhat uses every possible part of the carcass, for the throwing of not high-quality cooked meat, or by-products, it would say that the death of these rabbits was in vain.

Here is such a sad, but instructive story ...

5) The most important skill in cooking is the ability to saline. Without salt, the dish does not manifest itself in the best light, and the excessive amount of salt kills the taste. It is important not only how much salt add, and how and when to shed. Without this skill, all other skills are no longer so important.

Since in our modest library I collected all the books of Thomas Keller, in the "Books" section, I will tell you about each in detail and initially imagine 3 recipes from each. (Over time, recipes from books may be more).

What are these books of Thomas Keller:

"The FRENCH Laundry Cookbook" "Culinary book" French Laundry ". Book S.
flawless, but complex recipes, the recipes of those dishes that are served in the pearl of restaurants of Tomasakeller "French Laundry" in California.Tomas Keller is one of the few chiefs of the kitchen, which is not afraid of revealing its secrets and recipes. He is simply convinced that there is nothing to hide, his practice and skill and so create another dish than it will work out from those who will prepare it on the book.

"Bouchon" culinary book of recipes from his network of bistro in french style (now there are three). Recipes are easier, but also flawless. As always, in the book not only detailed recipes, but also aid, stories icing photos. Mainly classic recipes French cuisine worked up to perfection.

"AD HOC AT HOME" Probably the most interesting book for home cooking. Recipes of American, French, Spanish cuisine with many detailed descriptions, revealing the main cooking techniques, bright appetizing photos and a sea of \u200b\u200bpleasure!

"Bouchon Bakery" Book of Recipes Network American Baken Thomas Keller (now they are 5). Simply amazing recipes Bakers, both classic French and American. From ideal muffins and eclairs, to bread on Zakvask and baguettes. As always, very high-quality recipes, with a detailed description and accurate cooking technology.

"Under Pressure: Cooking Sous Vide" The most unusual book of Thomas Keller, dedicated to the cooking technology called "Su View." This is the process of cooking in a vacuum-sealed package at very low temperatures. This method allows you to get a very tender texture and a rich taste of familiar products, as the food directly does not come into contact with a hot surface, and the preparation occurs at relatively low temperatures, for a long time, which completely kills malicious bacteria, but does not overheat the product. Keller became the initiator of this new culinary regionAnd this book is the first one of its kind.

Thomas Keller was born on October 14, 1955 in the city of Camp Pondlton California, in the United States - in the family of Edward and Batty Keller. He was the youngest of five children. Thomas's father worked as an instructor of sea drilling rigs, the mother was a small cafe hostess.

When his parents divorced, the children with his mother moved to Florida, where four years later Thomas had to get a job, originally, dishwasher.

In the restaurant of the Club Yacht, Palm Beach, young Thomas very quickly mastered culinary art, especially the dishes with Dutch sauce.

Two years later, when Thomas Keller (Thomas Keller) met Ronan Henin, a chef of a French cuisine restaurant. It was Henin who taught Thomas to all the secrets of French cooking. After - Thomas worked back in several restaurants in Florida, and in the end, became the main cook in the restaurant La Rive - on the Hudson River, not far from New York.

After three years of work in La Rive, Thomas Keller (Thomas Keller) moved to New York, and then to Paris, where she took the lessons of cook art in several restaurants of Michelin. In 1984, he returned to New York, worked at the La Reserve restaurant, then in one of the open cafes of the Ranel network. Soon, Thomas left Raquel from the network, because he wanted to embody his own personal concept of cooking French dishes into reality.

For some time, he worked as a consultant in various French cuisine restaurants in New York and Los Angeles. In 1992, Thomas Keller (Thomas Keller) took a bank loan, bought the building of the French steam laundry, built, in 1890 in the city of Yonstville, in California and converted it to the restaurant. The opening of The Frenc Laundry took place in the 1994th year. In 1998, he earned the second restaurant Thomas, Bouchon.

By 2004, Thomas Keller (Thomas Keller) had a whole network of restaurants, almost all over the Western coast, as well as a restaurant and a casino in Las Vegas. His classic french dishes And the distinctive interiors of restaurants won several culinary awards and became the best in the Michelin system.

Best days

He did not starred in popular culinary shows, and his books are distinguished by too much thoughtfulness and attention to detail to decline ubiquitous fame. So it can very well be that the name of Thomas Keller does not mean anything. Nevertheless, some of the creations of this American culinary will probably have been well known, and you have seen them more than once. Intrigued? Read on.

Thomas Keller

Thomas Keller is one of best cooks America and one of two cooks in the world, the two restaurants of which were simultaneously awarded the highest award Michelin. His Konk is a classic French cuisine, the Aza of which he learned in America, and then brought to perfection, working in famous restaurants in Paris. The result was his own author's style embodied by Keller in several restaurants - The Frenc Laundry, Per Se, Bouchon and others, the first two of which got three stars Michelin. The focus of these restaurants, of course, is different.

The Frhench Laundry. - Restaurant of modern American cuisine with a strong influence of French, which is located in the town of Yuntville, California. In this restaurant, instead of maintaining A La Carte, each visitor to the choice offers several options at a fixed price of 240 dollars - a tasting or vegetarian menu, each of which includes a certain set of dishes, changing every day. For example, in the menu on September 10, 2008, there are such dishes as Mediterranean dorada fillet with a crispy crust with artichokes, sweet pepper, Nisauz olives and pudding from or Figs with ice cream from mascarpone and nuts of drink and balsamic vinegar centers. Sometimes for a fee, you can order additional dishes - foap, marble beef, white and black truffles, etc.

Restaurant The Frhench Laundry

Another restaurant Keller, Bouchon., confesses a different concept. The word Bouchon itself means the type of eateries in the city of Lyon, which is in France. In these eateries-bistro instead of high kitchen serves homemade, rustic dishes, and Bouchon Keller went along the same way. In his restaurant, the visitor can enjoy classic French dishes - onion soup, baked leg lamb, cream caramel and so on. Each recipe Keller brings to perfection, turning it into a work of art.

Well, now about how and when you could meet with what Thomas Keller does. All of you, of course, remember "Ratatuja" - the wonderful cartoon of Pixar (others, however, it does not) about the rats of Gourmet. The dish that the chief hero was able to conquer the heart and the stomach of picky culinary critic, "cooked" the Keller. The producer of the film was admitted to the kitchen restaurant The FRENCH LAUNDRY In order to practice as a cook and understand how restaurants are operating "from the inside," where I chose the confidence - version classic dish Ratatouh - as one of culinary masterpieces The tailed cook of the cartoon. Unlike traditional French dishes, the Kelllar version consists of vegetable circles of the same size, which makes it very pretty. In addition, in the cartoon "Ratatuj" Keller played an episodic role of the restaurant's visitor (by the way, the same role in French translation is performed by one of the teachers of Keller GI Sava, and in Spanish-Genius of Spanish cooking Ferran Adri).

Salad "Caesar" Thomas Keller

A few years earlier, Keller took part in the production of the film "Spanglish - Spanish English", where he taught Adam Sendler to prepare the "best sandwich in the world." In addition, Keller has released two books - The Frenc Laundry and Bouchon, which, as easy to understand the names, include detailed instructions For cooking, which is served in its restaurants. Given the fact that Keller's restaurants are more than two, I hope, on this, his creative impulse is not dried.

American chef, restaurant and culinary writer.

Thomas Keller was born on October 14, 1955 in the city of Camp Pondlton California, in the United States - in the family of Edward and Batty Keller. He was the youngest of five children. Thomas's father worked as an instructor of sea drilling rigs, the mother was a small cafe hostess.

When his parents divorced, the children with his mother moved to Florida, where four years later Thomas had to get a job, originally, dishwasher.

In the restaurant of the Club Yacht, Palm Beach, young Thomas very quickly mastered culinary art, especially the dishes with Dutch sauce.

Two years later, when Thomas Keller (Thomas Keller) met Ronan Henin, a chef of a French cuisine restaurant. It was Henin who taught Thomas to all the secrets of French cooking. After - Thomas worked back in several restaurants in Florida, and in the end, became the main cook in the restaurant La Rive - on the Hudson River, not far from New York.

After three years of work in La Rive, Thomas Keller (Thomas Keller) moved to New York, and then to Paris, where she took the lessons of cook art in several restaurants of Michelin. In 1984, he returned to New York, work

l in the restaurant La Reserve, then in one of the open cafes of the Raquel network. Soon, Thomas left Raquel from the network, because he wanted to embody his own personal concept of cooking French dishes into reality.

For some time, he worked as a consultant in various French cuisine restaurants in New York and Los Angeles. In 1992, Thomas Keller (Thomas Keller) took a bank loan, bought the building of the French steam laundry, built, in 1890 in the city of Yonstville, in California and converted it to the restaurant. The opening of The Frenc Laundry took place in the 1994th year. In 1998, he earned the second restaurant Thomas, Bouchon.

By 2004, Thomas Keller (Thomas Keller) had a whole network of restaurants, almost all over the Western coast, as well as a restaurant and a casino in Las Vegas. His classic French dishes and distinctive interiors of restaurants won several culinary awards and became the best in the Michelin system.