Thomas Keller Books In Order

Publication Order of Cookbooks

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Chef Thomas Keller is a man that has made his name for his high standards and culinary skills. He has been responsible for establishing a collection of restaurants that set a new standard in hospitality. He has also taken over new restaurants such as “The French Laundry” and went on to make it a critically acclaimed restaurant.

An extraordinary restaurateur, he has restaurants across North America from Mexico, the Middle East, Las Vegas, New York City, and Surfside. Keller holds the distinction of being the only native American chef to have several three star Michelin ratings. He is also the first American to be awarded the Chevalier of The French Legion of Honor.

Over the years, he has received many accolades including Outstanding Restaurateur from the James Beard Foundation and Chef of the Year from The Culinary Institute of America.

In addition to his work in the hospitality industry, he has sold more than 1.5 million of his cookbooks to become a New York Times bestselling author.

Thomas Keller was born at Camp Pendleton, California in 1955 as this is where his father who was a marine was stationed. His parents got a divorce while he was just a child and together with their mother and his siblings they lived in Florida with his maternal grandmother.

His early childhood years would have a significant influence on his later career as a chef and restaurateur. Keller’s brothers used to beat the crap out of him if he failed to do his chores and often, he would have to do his chores in addition to theirs.

He quickly discovered that if he wanted to progress, he would have to learn how to do tasks before they would become his.
During this time, he spent a lot of time with his mother who was then working as a Palm Beach restaurant manager. She was a strict woman that never let Keller or any of his siblings take shortcuts or cut corners.

Still, he barely graduated from high school and he quit college while he was still a junior to go work at a Rhode Island country club. It was at the country club where he worked with Roland Henin, a renowned chef that he developed his love for the culinary arts.

It was not long before Thomas Keller began making a name for himself as he worked with several top American chefs. One of the most prominent of these was Westbury Hotel’s Daniel Boulud.

But it was not long before he decided to change scenery and moved to Europe in 1983 where he would be a chef at prestigious Gallic temples including the Guy Savoy and the Taillevent. He came back to the States several years later and worked for La Reserve before he got his biggest break.

He joined forces with Serge Raoul to establish the downtown spot Rakel that served American food inspired by French cuisine. The restaurant earned rave reviews but Keller had to leave when the economy declined in 1990.

Moving to the West Coast to find better opportunities, he visited the French Laundry in Napa County and so loved the place that he convinced the wonders to sell it to him. After raising $1.2 million from investors, Keller’s “French Laundry” opened in 1994 and he was off to the races.

“The French Laundry Cookbook” by Thomas Keller is a celebration of Thomas Keller’s milestone as proprietor and genius chef. As satisfying as the meals in his French Laundry restaurant, the cookbook is a testament to the wizardry and purist attitudes of Keller who makes intensely focused, highly refined and impeccable recipes.

What makes this work so dazzling is how simple the author’s techniques are. He sautees his fish beautifully by squeegeeing the moisture from the skin, gets the perfect egg shape by poaching eggs in a deep pot of water; steeps his raw lobster in the shell, and makes clean tasting meat that is enhanced with vinegar.

From his innovative soup methods, thoroughly wild and unexpected take on doughnuts and coffee, proper technique for making fresh vegetables, from foie gras au torchon to beurre monté, from creating breathtaking desserts to secrets of cooking great fish.

Through extraordinary photography recipes, profiles and essays “The French Laundry Cookbook” profiles one of the best chefs in America and one of its great restaurants that makes some mouth watering dishes.

Thomas Keller’s work “Ad Hoc at Home” shares family style recipes which almost anyone can make. It is just what every home cook needs as the author turns American comfort foods into imaginative dishes that you will love.

From cherry pies, flaky biscuits, New England clam bakes and chicken pot pies so redolent and delicious that they would put to shame Prous’s madeleines. Keller, who has been known to make simple fare in New York’s Per Se and California’s The French Laundry, continues to wow his audience with similar fare in his recipes.

The cookbook found inspiration from his Yountville casual restaurant and in this work he writes more than 200 family style recipes. Keller writes in a playful tone serving truck stop classic dishes such as grilled cheese sandwiches with Melted Onions and Bacon with Potato Hash.

He also includes heartier recipes that include roasted leg of lamb and beef Stroganoff. Combining full color and fun photographs, Thomas Keller provides step by step lessons on how to make perfect salad dressings, truss a chicken and even how to shape a hamburger.

She also includes heartier dishes such as roasted spriBest and beef Stroganoff. Even though his previous cookbooks were for the more advanced home cook, this one is full of easier and quicker recipes that will surely be loved by both experienced and novice kitchen cooks alike.

“Bouchon Bakery” by Thomas Keller is a cookbook about the simplicity and ingenuity of baked goods from the famous “Bouchon Bakery.” Thomas Keller goes back to the great tastes of childhood and this is a combination of French and American baked goods.

In it, he includes recipes for the Ho Hos by Hostess and the beloved Oreos we all loved eating as kids. He writes about many classic french pastries he got into when he was an apprentice in Paris. These include the tartes aux fruits, thé baguettes, the mille-feuilles, and the macarons.

The cookbook is a collaboration with Sebastien Rouxel who spent years refining his cooking methods through trial and error. You get a new lesson on every page to ensure uniformity for every time you cook, a flash of brilliance that enhances texture and heightens flavor and a professional finish from a certain subtlety.

The dazzling photography, perfectly written recipes and deft twists all make for perfection.