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"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."
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"I'm obsessed with cooking shows, even though they make everything look so easy when it isn't."
"The best meals are those prepared by loving hands."
"My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes."
"Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth."
"Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on."
"French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way."
"A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight."
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."
"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."
"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."
"But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around."
"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."
"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."
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