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"You're getting to know who the great chefs are through their books."
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"Thanks to bad graphic design, some readers love only the electronic version of some books."
"Books that you carry to the fire, and hold readily in your hand, are most useful after all."
"I don't believe in personal immortality; the only way I expect to have some version of such a thing is through my books."
"The oldest books are only just out to those who have not read them."
"A book, too, can be a star 'explosive material, capable of stirring up fresh life endlessly."
"I had forgotten what fiction was to me as a boy, forgotten what it was like in the library: fiction was an escape from the intolerable, a doorway into impossibly hospitable worlds where things had rules and could be understood; stories had been a way of learning about life without experiencing it, or perhaps of experiencing it as an eighteenth-century poisoner dealt with poisons, taking them in tiny doses, such that the poisoner could cope with ingesting things that would kill someone who was not inured to them. Sometimes fiction is a way of coping with the poison of the world in a way that lets us survive it."
Explore more quotes by Thomas Keller
"Then, as the day progresses, depending on how the product is coming in - for instance, the fish man will fax us and say black bass is great - throughout the day, we'll also make judgment calls and adapt to what's available."
"I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career."
"Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef."
"Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine."
"It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me."
"Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together."
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