Cookbook authors will tell you these days it's more difficult than ever to get a book published. Between market saturation and the recession, it seems that only the strong survive. Full Article at San Francisco Chronicle

On the opening page of the poultry chapter in Thomas Keller's new Ad Hoc cookbook is the fried-chicken platter of my dreams. Full Article at Canada.com

It was back in 1992, 17 long years ago, that Thomas Keller left Los Angeles (where he was cooking at Checkers Downtown) to find fame and fortune in a restaurant housed in a former French steam laundry in Yountville. Full Article at Zagat

So, I went to a Thomas Keller interview/Q&A/book signing at a local Barnes & Noble. Full Article at Serious Eats

Chef Thomas Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, turns his attention to simple food for the home cook. Full Article at WNYC | New York Public Radio

On today’s show, New Yorker staff writer Michael Specter explains why so many Americans have come to mistrust science and major institutions. Then, biographer Wil Haygood describes the life of the great boxer Sugar Ray Robinson. Full Article at WNYC | New York Public Radio