Notes about Recipes in this book

• My favorite simple roast chicken

  • westminstr on January 16, 2014

    This is one of the best ways out there to roast a chicken, and it is very very easy (I skip the business with the butter and mustard at the end, and I don't necessarily truss either).

• Roasted beet salad

  • westminstr on January 16, 2014

    Very nice.

• Potato leek soup

  • jrubin02 on December 17, 2013

    Very mild onion flavor - balanced as expected for anything Keller puts out.

• Butternut squash soup with brown butter, sage, and nutmeg crème fraiche

  • Karen Wong on February 14, 2011

    Added Fennel bulb to Vegetable stock instead of using chix stock. Ground Fennel seeds and cayenne pepper were added too. Served with Sauteed Mushroom (with Smoked Paprika) Gruyere Crouton and Sauteed Baby Fennel that had first been blanched and then sauteed.

  • Julia on December 11, 2011

    Made this for Thanksgiving just as written including making the vegetable stock a couple of days before. It was delish and got rave reviews! Well worth the effort.

  • twoyolks on December 10, 2012

    Like many Thomas Keller recipes, this is very intense in flavor. A little bit goes a long way. It could also use some spicy ness to reduce the richness.

• Market greens with warm goat cheese and hazelnuts

  • adrienneyoung on October 13, 2013

    Made with hazelnut oil vinaigrette. Good!

• Bacon and onion quiche

  • sassy_momma on May 17, 2023

    Great recipe! Made several times and always turns out great! Make sure to start well in advance as it does take a lot more time than the average quiche recipe.

• Gnocchi with mushrooms and butternut squash

  • kmcelvany on November 19, 2009

    Excellent fall vegetarian meal.

  • britt on September 16, 2010

    Substituting orecchiette for the gnocchi yields a dish that is still yummy and relatively quick to prepare.

  • Rajcakes on October 01, 2011

    This is outstanding even w orricette. Try again w gnocchi

• Sauteed Atlantic salmon

  • jodies on March 15, 2014

    Phenomenal. And for once, not too complicated.

• Roast chicken

  • cthdawn on October 28, 2011

    absolutely amazing brine never thought of that many ingredients in a brine. such a beautiful chicken

• Braised beef with red wine

  • adrienneyoung on December 09, 2012

    This is a nice recipe to work with. Interestingly, no little onions in the finished dish (unlike Julia Child's Bourguignon). But his picky do-all-the-veg-separately-and-at-the-end methodology makes for a prettier presentation than the usual. And very delicious, of course.

• Veal stew

  • twoyolks on January 02, 2013

    The veal and the sauce are very very good. The vegetables are mediocre at best. In the future, I'd probably replace the turnips with potatoes. The preparation of the mushrooms left a lot to be desired.

• White sausage with prunes and potato puree

  • okcook on August 31, 2010

    The prunes are wonderful and a great side to go with the white sausages, which we made ourselves!

  • fprincess on November 25, 2010

    Classic combination, The prunes are a very nice touch.

• Cauliflower gratin

  • kjwright on April 24, 2012

    This recipe is wonderful - well worth the effort. The sauce makes use of the cauliflower stem, and the touch of curry in the season pushes the dish over the top. Delicious.

• Tarte tatin

  • jrubin02 on December 16, 2013

    I've made a few from other sources but this one is my favorite. Highly recommend.

• Chocolate chunk and chip cookies

  • twoyolks on January 01, 2014

    The dough for these cookies was very loose and crumbly. I made the smaller sized cookies. The cookies never flattened to a normal chocolate chip cookie shape. The cookies also turned dark brown from the chocolate chunks (despite shaking the chocolate chunks per the recipe).

• TKOs

  • Miquette on November 06, 2013

    Several of us had trouble with the consistency of the filling. 1) It was too loose after chilling to pipe 2) After chilling and re-whipping in the mixer it broke (fat started separating). We talked it through, step by step with Chef Janine and discovered in the book it says to whip from cold state whereas in the bakery they whip when the filling is warm. Bakery method: After chilling the ganache, it should be a pudding-like consistency. Then re-warm it over the stove so it is not cold when you place it in the mixer to whip. After whipping, place the ganache back in the refrigerator until ready to pipe onto the cookies.

• Speculoos

  • jlunar on February 04, 2013

    Not sure if this is a more traditional take on the recipe, but I had hoped for a cookie more like the Lotus brand flavour profile. Recipe: http://www.foodpr0n.com/2012/10/27/speculoos-cookie-recipe/?utm_source=twt&utm_medium=eyb&utm_campaign=keller

  • twoyolks on December 25, 2013

    The cookies have a mild cinnamon and honey flavor. However, they are a bit addicting. Be careful not to roll the cookies out too thin as they're much better when they're not completely crisp all the way through.

• Lemon-poppy seed muffins

  • owaint on October 01, 2013

    Great recipe - the first time I've made muffins that have looked and tasted like proper muffins. Really nice texture, very easy to make.

• Gingerbread (Pain d'epices)

  • jlunar on February 04, 2013

    Might try to make this with some butter instead next time. Very easy though!

  • twoyolks on December 25, 2013

    This was too bitter and harsh tasting for my preference. I would've liked something with less molasses and more sugar.

• Pain-au-lait Pullman loaf

  • sdutton on September 12, 2020

    I have made this twice in the past 2 weeks and will now become my go to white sandwich loaf.

• Vanilla marshmallows (Guimauve a la vanille)

  • jlunar on February 04, 2013

    I had really good results from this recipe - strictly for the witches' hats though. Did not have as-good results for just squares.

• Witches' hats

  • jlunar on February 04, 2013

    Pain in the bum to make, but great-looking results. I split up the making of this over a few days to make it less crazy. Recipe & notes: http://www.foodpr0n.com/2012/10/27/witches-hats-recipe/?utm_source=twt&utm_medium=eyb&utm_campaign=keller

• Pastry cream (Crème pâtissière)

  • rob1234 on September 15, 2015

    If you have the first printing of this book the amount of custard powder/flour in the recipe is wrong. Apparently the second printing has quantities of 50g and 60g for the small and large batches. It will be way too thick with the original quantities.