Tag: Thomas Keller

In his third course, Chef Thomas Keller focuses on preparing fresh seafood, such as lobster and salmon, classic desserts—such as apple pie and lemon tart—and demonstrates how to use the sous-vide technique in a home kitchen to enhance the flavor and texture of dishes.

In continuation of his first MasterClass course, chef Thomas Keller dedicates his second course to the preparation of beef, duck, chicken, pork, and veal, as well as techniques for working with them.

earn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.