By Thomas Keller
Hardcover: 368 pages
Publisher: Artisan; First variation variation (November 6, 2009)
Product Dimensions: 11.2 x 1.4 x 11.2 inches
Thomas Keller stocks family-style recipes so that you can make any or on a daily basis. within the booklet each domestic prepare dinner has been anticipating, the respected Thomas Keller turns his mind's eye to the yank convenience meals closest to his heart—flaky biscuits, bird pot pies, New England clam bakes, and cherry pies so scrumptious and redolent of adolescence that they provide Proust's madeleines a run for his or her funds. Keller, whose eating places The French Laundry in Yountville, California, and in keeping with Se in long island have revolutionized American haute delicacies, is both adept at turning out easier fare.
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Since then I have worked at many vegetarian and vegan places and from what I can tell, it has been constantly growing. I really don’t see any reason for it to slow down. indd 31 3/19/14 7:13 PM Beet Salad Serves 2 4 1 1 1 tablespoons coarse kosher salt large red beet large golden beet large leek, green parts removed 1 tablespoon olive oil Pinch salt and pepper ¼ cup raw pumpkin seeds 1 large navel orange Preheat the oven to 350 degrees. Cut 2 square pieces of foil (each large enough to cover a beet completely).
What’s your most popular dessert? Chocolate mousse pie. It is decadent, gluten-free, and you would never know it’s vegan. And of course I love it à la mode with our pastry chef Jorge Pineda’s handmade coconut–chocolate chip ice cream. What do you feel is special about your restaurant? The energy in the room. You just feel like you’re in another (and happier) world when you enter one of our restaurants. It comes through our chefs and ends up in the food. It radiates through our staff as they care for people.
Indd 49 3/19/14 7:14 PM For over twenty years the Candle restaurants have been striving to better the health of the individual and the planet by serving their unique brand of farmto-table vegan fare. Their organic and seasonal menus and sexy eco-cocktail bars continue to impress a dedicated following of locals, tourists, and celebrities. Joy Pierson, co-owner and chef Is this your first restaurant? Yes. My co-owner, Bart Potenza, purchased a health food store on the Upper East Side of Manhattan in 1984, and renamed it the Healthy Candle in honor of the previous owners’ nightly ritual of lighting candles to bless their establishment.
Ad Hoc at Home by Thomas Keller