Fundamental techniques. Fantastic food. Chef Thomas Keller is the only American chef to hold multiple Michelin three-star ratings. In his MasterClass, the chef behind The French Laundry teaches you the foundations of his kitchen, from cookware to essential ingredients. Learn techniques like blanching, glazing, confit, and more. Gain the skills—and confidence—that will help you execute vegetables, eggs, and pastas to perfection.

PART I

01
Introduction
Meet your new instructor, Chef Thomas Keller. The award-winning chef shares an overview of what he’ll be teaching in his MasterClass: fundamental cooking techniques that will empower you to make great food in your own kitchen.

02
Kitchen Setup: Essential Tools
Before you start cooking, learn which essential tools—from knives to whisks—you should always keep in the kitchen.

03
Kitchen Setup: Essential Ingredients
Learn the key ingredients that you’ll need to enhance and add flavor to any dish.

04 Kitchen Setup: Cookware
Finish your kitchen setup by learning what cookware you’ll need for every dish. Chef Keller also shows you how to avoid cluttering your kitchen with unnecessary tools.

05
Sourcing Ingredients
What does it really mean when food is called local, organic, or sustainable? Chef Keller explains those terms and talks about how he chooses ingredients for meals.

06
Vegetables: An Introduction
Vegetables are a source of inspiration for Chef Keller. Here, he introduces you to a few preparations that will let you enjoy their flavors in every season.

07
Big-Pot Blanching: Asparagus
Blanching gives you bright, vibrant, and well-seasoned vegetables. Learn Chef Keller’s technique, and find out his favorite tools for peeling asparagus.

08
Glazing: Carrots
Chef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.

09
Peeling: Tomatoes
Learn how Chef Keller refines tomatoes for use in salads, sauces, and sandwiches—by peeling them.

10
Braising: Artichokes
Preparing artichokes takes patience and practice. But Chef Keller shows you how to transform the ingredient into dishes that are satisfying and versatile.

11
Purée: Potatoes
This French potato purée is not to be confused with mashed potatoes. Learn how to create this luxurious dish—starting with the correct potato varietal to use.

12
Pickling
Capture the seasonal flavors of vegetables for year-round enjoyment by learning how to properly pickle them.

13
Purée: Parsnips
Learn how to purée a parsnip: a lesser-known root vegetable that Chef Keller loves.

14
Confit: Eggplant & Garlic
Chef Keller teaches you how to confit an eggplant, applying a technique most commonly used with duck to make a creamy and succulent dish.

15
Roasting: Zucchini
Learn how to enhance the flavor of a typical summer vegetable with this technique.

16
Baking: Beets
Chef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.

17
Eggs: An Introduction
Chef Keller loves working with eggs. He discusses why they are his favorite ingredient and explains the different ways you’ll learn to work with them.

18
Mayonnaise
Homemade mayonnaise is versatile, dynamic, flavorful, and the building block for many sauces. Learn how Chef Keller makes it.

19
Hollandaise
Hollandaise is a very special sauce for Chef Keller, and he teaches you how to make it to accompany your dishes.

20
Custard: Crème Anglaise
Crème anglaise is one of Chef Keller’s favorite dessert sauces. Learn how to make a traditional vanilla anglaise—without curdling.

21
Meringue
Use leftover egg whites from your sauces to make a beautiful, sweet dessert that will delight your friends and family.

22
Boiled Eggs
Chef Keller begins every day with boiled eggs. There are many variables when boiling eggs—egg size, burner strength, and pot size, among others. Chef Keller teaches you how to boil an egg to your taste.

23
Scrambled Eggs
Chef Keller shows you two techniques for scrambled eggs—the way his mother made them and the technique he learned in France.

24
Poached Eggs
Chef Keller teaches you how simple it can be to poach an egg, resulting in an elegant and satisfying dish.

25
Omelet
Elevate your breakfast by making a beautiful, silken, golden omelet that’s finished with some classic ingredients.

26
Pasta: An Introduction
While Chef Keller is trained in classical French cooking, he loves working with pasta. Learn how to transform five simple ingredients into versatile pasta dough.

27
Pasta Dough
Learn Chef Keller’s technique for determining when your pasta dough is done, which he learned from an Italian grandmother.

28
Agnolotti
Chef Keller teaches you his technique for making a pasta that traps sauce in pockets.

29
Agnolotti with Peas and Bacon
Learn how to make a composed dish with your agnolotti, complete with peas, bacon, and a delicate parmesan crisp.

30
Spaghetti alla Chitarra and Cavatelli
Chef Keller demonstrates how to make two pasta shapes that take a little bit of patience but lead to gratifying results.

31
Spaghetti Aglio e Olio
In this dish, the ingredients are simple, but the technique is refined. Use your homemade pasta, garlic, and olive oil, and finish with bottarga.

32
Fettuccine and Linguine
Chef Keller shows you how to make these two classic pastas and how to make sure your pasta sheets stay pliable.

33
Gnocchi
Learn how to make potato gnocchi. Chef Keller shows you how to feel and test it to see if you’ve worked with the correct amounts of ingredients.

34
Gnocchi with Pomodoro
Pomodoro sauce is quick and fresh. Chef Keller teaches you his technique for making a perfect pomodoro that he learned from other world-renowned chefs.

35
Six Disciplines of Success
Learn the six disciplines that were critical to Chef Keller’s success early in his career, plus how you can apply them in your professional or home kitchen.

36
Essential Philosophies
Chef Keller leaves you with his personal philosophy about cooking and his thoughts on the importance of nurturing the people you love through food.

PART II

Improve your skills in the kitchen. As a follow-up to his first MasterClass, Chef Keller devotes his second class to beef, duck, chicken, pork, and veal—and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.

01
Introduction
Back to teach his second MasterClass, Chef Thomas Keller shares why he’s returned, and outlines the techniques he’ll teach you—and the philosophy you’ll use to approach all your learning in the kitchen.

02
Getting Started: Meat Cuts and Quality
Chef Keller walks you through the grades and variety of cuts of beef, pork, and poultry. Learn the difference between choice and prime, the meaning of marbling, the purpose of air-drying meat, and the benefits of dry or wet aging.

03
Sauté: Chicken Paillard
Chef Keller teaches you his paillard technique through this versatile, light dish finished with a sauce you’ll learn in Chapter 19: Vinaigrettes. Learn how to pound out a protein for a thin cut and how to execute a quick sauté.

04
Sauté: Wiener Schnitzel
Using veal top round and building on techniques you learned in Chapter 3: Chicken Paillard, Chef Keller teaches you his tricks for achieving an airy, crisp layer of breading and the perfect level of seasoning.

05
Fried Chicken
Chef Keller teaches you how to make the fried chicken served every other Monday at his restaurant Ad Hoc. Learn how to brine and break down a whole chicken and fry each piece to perfection.

06
Technique: Oven Roasting Overview
Chef Keller gives an overview of the meats you’ll be roasting in the next three chapters, including three cuts of beef, two cuts of lamb, and a whole chicken. Then, learn how to calibrate your oven, and the importance of bringing proteins to temp.

07
Pan Roasting: Duck Breast
Chef Keller teaches you his pan-roasting technique for Pekin duck breast, including how to render the fat for a crispy skin and how to achieve the perfect medium-rare finish. Then learn how to make a honey-orange gastrique sauce for a sweet and sour finish.

08
Pan Roasting: Côte de Bœuf
Chef Keller thinks of côte de bœuf, or rib steak, as a celebratory dish, built for sharing. Learn how to air-dry, truss, and roast a rib steak, and how to prepare a maître d’hôtel butter for the final flourish.

09
Oven Roasting: Chicken
Learn how to re-create what Chef Keller describes as his first choice for his “last meal.” Chef Keller explains the benefits of brining and air-drying, and teaches you how to truss and roast a chicken in a single pot with vegetables.

10
Oven Roasting: Blowtorch Prime Rib Roast
The main ingredient is a center-cut rib roast, and a key implement is a propane blowtorch. Learn Chef Keller’s technique for a prime rib roast cooked to an even medium rare in every slice.

11
Technique: Braising and Braising à la Matignon
Chef Keller teaches you the principles of braising and the role of mirepoix, marinating, and matignon in adding flavor and texture to slow-cooked cuts of meat.

12
Braising: Pork Shoulder à la Matignon
Learn how to truss, sear, and oven-braise a pork shoulder à la matignon with celery root, apples, and onions in a traditional cast-iron cocotte.

13
Braising: Red Wine Braised Short Ribs
Chef Keller teaches you how to braise short ribs through a slow-cooked recipe that is worth the patience it requires. Learn how to make a red wine marinade, clarify it to become the base of the sauce, and reduce it into a finishing glaze.

14
Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
Chef Keller teaches you his techniques for grilling a variety of proteins on a stove top hibachi. Learn how to choose the right fuel and manage your safety while grilling indoors.

15
Stocks, Broths, and Jus: An Overview
Stocks are an essential building block in Chef Keller’s restaurants. Learn stock-making fundamentals, from their ingredients and techniques to the broader applications of stocks throughout so many dishes.

16
Roasted Veal Stock
Chef Keller teaches you how to use a pressure cooker to make a restaurant-quality veal stock that will become the foundation for a number of sauces and recipes, including the sauce in Chapter 21: Brown Chicken Quick Sauce.

17
Light Chicken Stock
Learn the steps to simmering, clarifying, straining, and storing the light chicken stock that Chef Keller uses to cook pasta and as a base for soups and sauces.

18
Sauces: An Overview
Chef Keller walks you through the definition of a sauce and provides an overview of some the most common French sauces alongside the proteins they most commonly pair with.

19
Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
Learn how to makes a variety of sauces including a basic oil-and-vinegar vinaigrette; a creamy vinaigrette, emulsified with a raw egg yolk and mustard; a sauce vierge; and a chow-chow vinaigrette, from a medley of chopped and pickled vegetables.

20
Chicken Velouté and Sauces Suprême, Allemande, and Albufera
Using the stock you made in Chapter 17: Light Chicken Stock, Chef Keller teaches you how to make the French mother sauce, velouté. Then use your velouté to create three more versatile sauces.

21
Brown Chicken Quick Sauce and Sauce Chasseur
Chef Keller developed this “quick” sauce in the early days of The French Laundry. Learn how to build flavor by browning chicken parts, caramelizing vegetables, repeatedly glazing and reglazing, reducing, and clarifying.

22
Closing
Chef Keller concludes his MasterClass with parting words of wisdom and reminds you the importance of patience and practice as you continue on your culinary journey.

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