Thomas Keller‘s newest release, The French Laundry, Per Se is filled with meticulously detailed recipes for 70 beloved dishes that will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.
Thomas is the author of Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery and has six restaurants and five bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.
“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
– Thomas Keller
Get ready to join Thomas in conversation, Monday, November 16th.
In the meantime, we invite you to take a moment now to help shape this upcoming conversation.
Check out the list of questions submitted by other registered attendees, and then vote to support any that match your interests.
Feel free to add your own question. Then spread the word to make sure others have the chance to help move your question to the top of the shared list.