New Finds: Thomas Keller Pimps Out His Fried Chicken Secrets

Down-home cooking with the French Laundry chef.

www.quebecgourmande.com Thomas Keller (French Laundry, Per Se) will be at the Panache with chef Francois Blais on August 30th. I will definitly try to be there with my usual food fanatics (if there’s any tables left).

Hi there, I’ve never made whole roasted chicken before and I found Thomas Keller's recipe from epicurious. I have a few questions before I embark on this adventure... 1. I don’t have a roasting pan (I know, shame on...

http://www.clarionledger.com/apps/pbcs.dll/article?AID=/20070711/FEAT02/707110320/1019

Hi, I made the Thomas Keller roasted chicken once before and it turned out totally moist and delectable. My question for you is what would happen if I cooked TWO (3.5 lb) chickens in the oven at the same time? Would this effect...

Does anyone know when his NY restaurant is opening and how much time he plans to spend at French Laundry once it opens?

When your at the level of Thomas Keller your days of standing over a stove are a thing of the past. I will tell you that Keller may be a exception to the rule as he has been known to still do hands on kitchen duties that most...

. I end up very full but I want more than 2 bites of some things and leave unsatisfied. Also it’s hard to talk about anything but the food and Thomas Keller. Its a real art experience. If that’s what you’re...

Has anyone heard the final decision about these chefs bringing new developments to Dallas? Dallas needs some rich, intense inventive food...i’d love to see more restaurants like “The Tasting Room” with 10 +...

Anyone been yet? Not taking the 1 up to Columbus Circle for a $12 cup of soup without someone telling me I should.

How much of Thomas Keller is in Ratatouille’s Remy?

philly transplant seeking recommendations for before/after the thomas keller/michael ruhlman ‘sous vide’ reading tonight at the free library. SO EXCITED, but imagine the food talk will leave us starving... any...

there seems to be alot of people out there singing the praises of Keller's lemon sabayon tart. So far, at least for me, the sabayon has turned out great, but my attempts at the crust has been one flop after another. I really like...

June 6, 2001 The Pride of the Napa Valley Is Coming to Columbus Circle By FLORENCE FABRICANT FOR seven years, the only way to taste Thomas Keller's cooking was to make a pilgrimage to the Napa Valley — and pray for a table at...

http://www.nytimes.com/2009/10/28/dining/28keller.html Brought a tear to my eyes. More than one actually.