Thomas Keller Simply Delicious

Refined recipes for an easy wine dinner
Harvey Steiman
Issue: April 30, 2010

Thomas Keller makes no big distinction between the detailed, complex, multilayered food that comes from his French Laundry kitchen and the less complex dishes served at his Ad Hoc restaurant down the street.

"The standards are the same," he says. "The difference is style."

For the full article, check out the new issue of Wine Spectator, on newsstands March 30, 2010.

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