Chef Keller's 5 Must-Reads

Posted @ CNN's Eatocracy blog... "5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe."

"Five Books that are Required Reading for All New Culinary Team Members: Thomas Keller"

1. "Ma Gastronomie," Fernand Point
"This book was first given to me by my mentor, Roland Henin. The chef/author Fernand Point purposefully wrote his recipes without any specific directions and ingredient amounts, so one’s success is directly proportional to one’s level and skill of cooking at that moment. Every time I improved, so did my interpretation and execution of that particular dish."

2. "Le Repertoire de la Cuisine," Louis Saulnier
"[It] includes all the classics to help improve and expand one’s foundation in cooking."

3. "Great Chefs of France," Anthony Blake
"This book opened my eyes and made me realize that cooking is not a career, but a lifestyle."

4. "On Food and Cooking," Harold McGee
"Harold McGee has given us a true understanding of the interaction foods have with one another. He is the single most important authority on the subject."

5. "The French Laundry Cookbook," Thomas Keller
"I use this book as a tool for our new cooks to understand and gain insight on my philosophy about cooking. More importantly, the book underscores how much we value our relationships with our purveyors."

1. "Ma Gastronomie," Fernand Point
"This book was first given to me by my mentor, Roland Henin. The chef/author Fernand Point purposefully wrote his recipes without any specific directions and ingredient amounts, so one's success is directly proportional to one's level and skill of cooking at that moment. Every time I improved, so did my interpretation and execution of that particular dish."

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5. "The French Laundry Cookbook," Thomas Keller
"I use this book as a tool for our new cooks to understand and gain insight on my philosophy about cooking. More importantly, the book underscores how much we value our relationships with our purveyors."

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Originally Posted by Douglas

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To be fair- his context was what he has his staffs read.

No doubt Keller is an amazing chef; I hope to visit his restaurant one day. And he has shaped a generation of American chefs. I give him his due.

But the staggering pretention levels are a real turnoff. Like the "Chicken Keller's Way." Cracks me up every time. I think I've mentioned before it's like a Seinfeld episode.

Kramer: Chicken Keller's Way, Keller's Way, you've gotta try chicken Keller's Way.
Jerry: Whaaah, what's this, chicken Keller's Way. You've been on about it for days.
Kramer: It's the best, you have to remember to eat the little scallop of meat underneath it, it's a special treat for the cook!
Jerry: But what is it? It's chicken? How good can chicken be?
Kramer: I'm not telling. It's a secret.
George: What's this? Chicken Keller's Way? Who's Keller?
Elaine: Oooohh, Keller. I know Keller.
George: Who's Keller?
Elaine [reading a magazine, gesturing]: He's this guy, he cooks chicken with nothing.
Jerry: NOTHING?
Kramer: Nooooo! Don't give up the secret!
Elaine: Yeah, he's famous. He cooks chicken with nothing. They call it, get this: Chicken. Keller's Way.
George: So you're telling me this man is famous.
Elaine: Yyyyyyep! Famous!
George: Because he makes a chicken. A chicken... with nothing.
Elaine: Nothing!
Jerry: Nothing!
Kramer: Ahhhhhh! [storms out of Jerry's apartment]
George: I can't get a job. Why didn't I think of chicken with nothing?
Jerry: I dunno, but I gotta try some of this chicken with nothing.
Elaine: It's not chicken with nothing. It's Chicken, Keller's Way.
Jerry: Whatever it is, I gotta try it!
George: I gotta go. My mother is cooking chicken for dinner. [grabs coat, leaves muttering, shaking his head] Chicken with nothing.... Chicken with nothing....

Based on my last meal there, they need to read a bit better.

Originally Posted by Douglas

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But the staggering pretention levels are a real turnoff.

Tell me about it. You almost have to write an essay just to be considered for employment in one of his restaurants.

Originally Posted by iammatt

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Based on my last meal there, they need to read a bit better.

Based on your review you posted today, they should read that, too.

Originally Posted by Douglas

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Kramer: Chicken Keller's Way, Keller's Way, you've gotta try chicken Keller's Way. Jerry: Whaaah, what's this, chicken Keller's Way. You've been on about it for days. Kramer: It's the best, you have to remember to eat the little scallop of meat underneath it, it's a special treat for the cook! Jerry: But what is it? It's chicken? How good can chicken be? Kramer: I'm not telling. It's a secret. George: What's this? Chicken Keller's Way? Who's Keller? Elaine: Oooohh, Keller. I know Keller. George: Who's Keller? Elaine [reading a magazine, gesturing]: He's this guy, he cooks chicken with nothing. Jerry: NOTHING? Kramer: Nooooo! Don't give up the secret! Elaine: Yeah, he's famous. He cooks chicken with nothing. They call it, get this: Chicken. Keller's Way. George: So you're telling me this man is famous. Elaine: Yyyyyyep! Famous! George: Because he makes a chicken. A chicken... with nothing. Elaine: Nothing! Jerry: Nothing! Kramer: Ahhhhhh! [storms out of Jerry's apartment] George: I can't get a job. Why didn't I think of chicken with nothing? Jerry: I dunno, but I gotta try some of this chicken with nothing. Elaine: It's not chicken with nothing. It's Chicken, Keller's Way. Jerry: Whatever it is, I gotta try it! George: I gotta go. My mother is cooking chicken for dinner. [grabs coat, leaves muttering, shaking his head] Chicken with nothing.... Chicken with nothing....
The "treat for the cook" bit is perfect.

Between McGee's "On Food and Cooking", Brown's "I'm Just Here For The Food" and Corriher's "CookWise", which teaches you the science behind cooking best? I'm looking for scientific principles that I can apply in the kitchen.

Originally Posted by SirSuturesALot

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Between McGee's "On Food and Cooking", Brown's "I'm Just Here For The Food" and Corriher's "CookWise", which teaches you the science behind cooking best? I'm looking for scientific principles that I can apply in the kitchen.

Science behind the cooking? Clearly you want the Modernist Cuisine; it's only 2400 pages.

Originally Posted by SirSuturesALot

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Between McGee's "On Food and Cooking", Brown's "I'm Just Here For The Food" and Corriher's "CookWise", which teaches you the science behind cooking best? I'm looking for scientific principles that I can apply in the kitchen.

personally? silly question.

Originally Posted by foodguy

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personally? silly question.

Originally Posted by foodguy

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personally? silly question.

customers also bought Shimano PD-M520L MTB Sport Pedals with Cleats and a Blu-Ray player.

Originally Posted by SirSuturesALot

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Between McGee's "On Food and Cooking", Brown's "I'm Just Here For The Food" and Corriher's "CookWise", which teaches you the science behind cooking best? I'm looking for scientific principles that I can apply in the kitchen.
McGee. Not only is it the best, it is the most ubiquitous and popular among chefs. It is the most dog-eared book I own.

Originally Posted by foodguy

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personally? silly question.


I want a copy.

Of these books, I own only Keller and McGee and they are both treasures.