His flavors have clarity and intensity.
Every mouthful is an explosion of flavor.
The cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. One hundred fifty recipes and over two hundred photographs capture the impact of this extraordinary food. About the Author Thomas Keller's earliest culinary experience as a teen chef in a restaurant in south Florida would eventually lead him to France to apprentice in ten Michelin-starred restaurants. When he returned to the United States, he became chef at La Reserve and Raphael in Manhattan. In 1986, he opened Rakel Restaurant to rave reviews.