Charlie Rose Science Series
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DVD
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Audio
Audio available through Audible.com.
Audio available through Audible.com.
Transcripts
Transcripts available through Voxant.
Transcripts available through Voxant.
After meals this Fall at both The French Laundry and Bouchon, I've also started a blog about my journey through the Bouchon cookbook. It's pretty new, but you can catch it here: http://cookingbouchon.blogspot.com
I too found Charlie's "constant ask-a-question-and-interrupt-the-answer" style quite trying. Good questions most of the time, but les hear the answers, Charlie! would be god to let the guests do more if not most of the talking!
I loved hearing from Thomas Keller. However, I found Charlie's constant ask-a-question-and-interrupt-the-answer technique absolutely distracting. I want to hear Keller's answers, Charlie! Listen more, speak less, for God's sake!
I loved hearing from Thomas Keller. However, I found Charlie's constant ask-a-question-and-interrupt-the-answer technique absolutely distracting. I want to hear Keller's answers, Charlie! Listen more, speak less, for God's sake!
This was a great interview and I look forward to learning more about Mr. Keller. Does he know that there is a blogger cooking all the recipes in his French Laundry Cookbook? It's a funny site, and it shows you how some of this food is attainable at home, and others maybe not. It's called carolcookskeller.blogspot.com (I think; you may want to google it) and it's pretty good.
Motherlodebeth: HAHAHAHA. Getting out of the French Laundry for $100/person is the joke. I've eaten at his other establishments and they have been wonderful. I think it is a pretty well-known fact that Keller is a HUGE fan of In-and-Out Burger. A year ago or so,in Food & Wine, he was featured in a picture sitting at a booth in In and Out Burger.
MotherLodeBeth, So you went to one fancy shmancy restaurant and didn't like it so now all of them are bad? No, I'm sorry, but fine cooking is fine knowledge. Ive cooked in many places and 'just learning how to cook' is worlds away from what these guys do in a kitchen . Its an art form.
@MotherLodeBeth please refrain from posting in this forum when you obviously have no f'n clue.
I enjoy Charlie Rose's show. I get to know people I would otherwise not have heard of. In the interview with thomas Keller he mentioned a book that was required reading for the staff in his restaurants, written by a French chef in the fifties. Could you let me have the author and the title of that book, please.
I enjoy Charlie Rose's show. I get to know people I would otherwise not have heard of. In the interview with thomas Keller he mentioned a book that was required reading for the staff in his restaurants, written by a French chef in the fifties. Could you let me have the author and the title of that book, please.
Hahaha, this is easily one of the most ignorant posts I've ever read. It must be a joke, right?
What with all the snob food stuff? The French Laundry is up north of me and I know they have a waiting list. But it seems to me, coming from a home where we hunt fish, have a vegetable garden, hens for eggs etc., that some people simply need to learn how to cook and not spend $100 per person to get a meal that can be made for a fourth or less. Thank God Julia Child loved In and Out Burgers here in California. Worst venison I ever had was at an expensive eatery. Maybe had they done the hunting and realized what goes into actually getting a deer they wouldn't have messed the meal up with sauces squiggled all over the plate and a piece of meat that had so much 'pretty' muck on it.
...Or you all could wait until June 2008 when it will be reprinted and thus easily acquired through your local bookseller!
If you are interested in buying "Ma Gastronomie" you could go online to oldcookbooks.com and pre-order the book or check with Bonnieslotnickcookbooks.com. Bonnie has a store in Greenwich Village, NYC. Hope that helps. Julie K.
http://www.amazon.com/Ma-Gastronomie-Fernand-Point/dp/0895080257 This is the book.
I had the same question as in the two comments posted before me. After some web searching, I found the following information: The name of the French Chef mentioned by Mr. Keller is "Fernand Point" and the name of his book is "Ma Gastronomie". The book is out-of-print and Amazon.com shows it as "Currently Unavailable". Perhaps a copy can be obtained through other used-book vendors.
ferdinand points chef from la pyramide the book is entitled 'ma gastronomie' enjoy claudia www.cookeatFRET.com
My husband watched the interview with Chef Keller on 3/26/08 and would like to purchase the book he referenced but we need the name and/or the author of the book. Please send that information. Thank you.
I wasn't able to get the name of the Chef or the book Chef Keller referenced in the interveiw on 3/26/08 is that something that I can get from you?? Thank you for your time Robert Bleibtrey