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"Food should be fun."
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"To a historian libraries are food, shelter, and even muse."

"Peanut butter is a poor man's marmalade."

"Why does man kill? He kills for food. And not only food: frequently there must be a beverage."

"So, what's it like in the real world? Well, the food is better, but beyond that, I don't recommend it."

"Just as the soul fills the body, so God fills the world. Just as the soul bears the body, so God endures the world. Just as the soul sees but is not seen, so God sees but is not seen. Just as the soul feeds the body, so God gives food to the world."

"There is no way that writers can be tamed and rendered civilized or even cured. The only solution known to science is to provide the patient with an isolation room, where he can endure the acute stages in private and where food can be poked in to him with a stick."

"A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place."
Explore more quotes by Thomas Keller


"No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine."


"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."


"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."


"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore."


"Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else."


"They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it."


"Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it."
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