New edition of 'Ma Gastronomie' with a Thomas Keller introduction

He loved butter and practical jokes, had an insatiable appetite and was inclined to start his mornings by shaving outdoors with two magnums of Champagne on ice by his side. At one point, nearly half of the Michelin three-star chefs in France had trained in his kitchen.

By Betty Hallock

November 12, 2008