So I see on amazon.com there is a new book by Thomas Keller listed for October 2008. It's called 'Under Pressure' which makes it sound like a biography, but the list price $80 ish, makes it sound like a cookbook.... anyone have the inside scoop? A
Hubert Keller, chef-owner of San Francisco– and Las Vegas–based restaurant Fleur de Lys and a television mainstay (Secrets of a Chef, Top Chef, Top Chef Masters), is obsessed with hamburgers, as any self-respecting Frenchman should be. Here he generously shares some of his secrets. (More can be found in his book Burger Bar: Build Your Own Ultimate Burgers.)
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.