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Some of the recipes in the book have evolved for us. Many haven't.
Some of the recipes in the book have evolved for us. Many haven't.
Some of the recipes in the book have evolved for us. Many haven't.
Some of the recipes in the book have evolved for us. Many haven't.
Some of the recipes in the book have evolved for us. Many haven't.
Some of the recipes in the book have evolved for us. Many haven't.
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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 puThomas Keller:
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.Thomas Keller:
Now the restaurants have begun to catch up with the wine-making; there are numerous great restauranThomas Keller:
I drank more wine when I wasn't working as much, to be honest.Thomas Keller:
My favorite wines are Zinfandels.Thomas Keller:
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.Thomas Keller:
I have no formal culinary training, right.