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I hope the cooks who are working for me now are getting that kind of experience so they can use wha
I hope the cooks who are working for me now are getting that kind of experience so they can use wha
I hope the cooks who are working for me now are getting that kind of experience so they can use wha
I hope the cooks who are working for me now are getting that kind of experience so they can use wha
I hope the cooks who are working for me now are getting that kind of experience so they can use wha
I hope the cooks who are working for me now are getting that kind of experience so they can use wha
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Thomas Keller:
We rely on our purveyors to tell us what's available and what's good.Thomas Keller:
Then, as the day progresses, depending on how the product is coming in - for instance, the fish manThomas Keller:
In any restaurant of this caliber, the chefs are in the same position, building relationships.Thomas Keller:
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the onlThomas Keller:
They know what my standards are. They know what I need and how to get it to me, and they know how tThomas Keller:
Some of the recipes in the book have evolved for us. Many haven't.Thomas Keller:
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.Thomas Keller:
Once you understand the foundations of cooking - whatever kind you like, whether it's French or ItaThomas Keller:
The book is there for inspiration and as a foundation, the fundamentals on which to build.Thomas Keller:
Hopefully, imparting what's important to me, respect for the food and that information about the pu