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They know what my standards are. They know what I need and how to get it to me, and they know how t
They know what my standards are. They know what I need and how to get it to me, and they know how t
They know what my standards are. They know what I need and how to get it to me, and they know how t
They know what my standards are. They know what I need and how to get it to me, and they know how t
They know what my standards are. They know what I need and how to get it to me, and they know how t
They know what my standards are. They know what I need and how to get it to me, and they know how t
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Thomas 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 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.