The past few days I've found myself more than usually obsessed with Thomas Keller. And who isn't? He has one of the greatest restaurants in the world (The French Laundry), he was a consultant for one of the best food movies ever (Ratatouille) and my most favoriteist blog is based on his cookbook.
I will probably never cook his food, as it is super time-consuming and takes days to prepare a single dish. Unless it involves poached eggs.