Thomas Keller – författare

New York Times bestseller IACP and James Beard Award Winner “Spectacular is the word for Keller’s latest . . . don’t miss it.”—People “A book of approachable dishes made really, really well.”—The New York Times Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

IACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Motivated by the rapid evolution of the consecutive generations of wireless communication systems this volume continues to provide an overview of the majority of single- and multi-carrier QAM techniques. Now fully revised and updated, with more than 300 pages of new material, this new edition presents the wide range of recent developments in the field and places particular emphasis on the family of coded modulation aided OFDM and CDMA schemes. In addition, it also includes a fully revised chapter on adaptive modulation and a new chapter characterizing the design trade-offs of adaptive modulation and space-time coding.Divided into four parts:Part I: commences with a historical perspective and classic schemes for the uninitiatedPart II: offers a deep discourse on adaptive QAM arrangements that have found their way also into the 3G system's High Speed Data Packet Access (HSDPA) modePart III: details the advanced intricacies of adaptive versus space-time block- and trellis-coded OFDM and MC-CDMAPart IV: contains previously unpublished new research results. It commences with a theoretical chapter on the capacity of wireless channels. The discussions then continue by contriving sophisticated iterative coded modulation systems, such as TCM, TTCM, BICM, BICM-ID designed for turbo-detected QAM-based space-time coded OFDM and CDMA systems operating over wireless channelsIn summary, this volume amalgamates a comprehensive textbook with a deep research monograph on the topic of QAM, ensuring it has a wide-ranging appeal for both senior undergraduate and postgraduate students as well as practicing engineers and researchers.

Orthogonal frequency-division multiplexing (OFDM) is a method of digital modulation in which a signal is split into several narrowband channels at different frequencies. CDMA is a form of multiplexing, which allows numerous signals to occupy a single transmission channel, optimising the use of available bandwidth.  Multiplexing is sending multiple signals or streams of information on a carrier at the same time in the form of a single, complex signal and then recovering the separate signals at the receiving end.Multi-Carrier (MC) CDMA is a combined technique of Direct Sequence (DS) CDMA (Code Division Multiple Access) and OFDM techniques.  It applies spreading sequences in the frequency domain.Wireless communications has witnessed a tremendous growth during the past decade and further spectacular enabling technology advances are expected in an effort to render ubiquitous wireless connectivity a reality.This technical in-depth book is unique in its detailed exposure of OFDM, MIMO-OFDM and MC-CDMA.  A further attraction of the joint treatment of these topics is that it allows the reader to view their design trade-offs in a comparative context.Divided into three main parts:Part I provides a detailed exposure of OFDM designed for employment in various applicationsPart II is another design alternative applicable in the context of OFDM systems where the channel quality fluctuations observed are averaged out with the aid of frequency-domain spreading codes, which leads to the concept of MC-CDMAPart III discusses how to employ multiple antennas at the base station for the sake of supporting multiple users in the uplink Portrays the entire body of knowledge currently available on OFDMProvides the first complete treatment of OFDM, MIMO(Multiple Input Multiple Output)-OFDM and MC-CDMAConsiders the benefits of channel coding and space time coding in the context of various application examples and features numerous complete system design examplesConverts the lessons of Shannon’s information theory into design principles applicable to practical wireless systemsCombines the benefits of a textbook with a research monograph where the depth of discussions progressively increase throughout the bookThis all-encompassing self-contained treatment will appeal to researchers, postgraduate students and academics, practising research and development engineers working for wireless communications and computer networking companies and senior undergraduate students and technical managers.

The European Technical Specification CEN/TS 19101:2022, “Design of Fibre-Polymer Composite Structures”, constitutes a milestone for the use of fibre-polymer composites in civil engineering works. This book comprises around 400 background reports covering the most relevant paragraphs of the Technical Specification. It provides supplementary information to the Technical Specification, justifies the options that were followed and introduces references that were considered. Among other aspects, this makes it possible to assess the basis of design, the values adopted for partial factors, conversion factors and creep coefficients, provisions for structural analysis, resistance models for structural members, connections and joints, and provisions for durability and detailing. The book also identifies research needs in this field to increase knowledge of the behaviour of fibre-polymer composite structures and for possible future development of the Technical Specification towards a Eurocode standard.The only guide to practical fibre-polymer structural design in accordance with the principles and terminology of the structural Eurocodes, this book is ideal for professional engineers working in structural design, as well as a source of consensus information for graduate students and researchers in the area.

The European Technical Specification CEN/TS 19101: 2022, Design of fibre-polymer composite structures, published in November 2022, constitutes a milestone for the use of fibre-polymer composites in civil engineering structures. These 15 worked examples provide designers with step-by-step application examples that illustrate the practical use of the Technical Specification. Eleven examples are highly detailed, focusing at the member or connection level; and the other four are more general, focusing at the structure level.This book provides a powerful and enlightening resource for designers and graduate students.

Fatigue has long been recognized as a mechanism that can provoke catastrophic material failure in structural applications and researchers are now turning to the development of prediction tools in order to reduce the cost of determining design criteria for any new material. Fatigue of Fiber-reinforced Composites explains these highly scientific subjects in a simple yet thorough way.Fatigue behavior of fiber-reinforced composite materials and structural components is described through the presentation of numerous experimental results. Many examples help the reader to visualize the failure modes of laminated composite materials and structural adhesively bonded joints. Theoretical models, based on these experimental data, are demonstrated and their capacity for fatigue life modeling and prediction is thoroughly assessed.Fatigue of Fiber-reinforced Composites gives the reader the opportunity to learn about methods for modeling the fatigue behavior of fiber-reinforced composites, about statistical analysis of experimental data, and about theories for life prediction under loading patterns that produce multiaxial fatigue stress states. The authors combine these theories to establish a complete design process that is able to predict fatigue life of fiber-reinforced composites under multiaxial, variable amplitude stress states. A classic design methodology is presented for demonstration and theoretical predictions are compared to experimental data from typical material systems used in the wind turbine rotor blade industry.Fatigue of Fiber-reinforced Composites also presents novel computational methods for modeling fatigue behavior of composite materials, such as artificial neural networks and genetic programming, as a promising alternative to the conventional methods. It is an ideal source of information for researchers and graduate students in mechanical engineering, civil engineering and materials science.

James Beard Award Winner IACP Award Winner Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Named a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.”—Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

Fatigue of Fiber-reinforced Composites describes the fatigue behavior of several types of composite materials. Based on a presentation of experimental results, the chapters demonstrate theoretical models for predicting the fatigue life of composites and cover complete design methodologies.

The personal journey of a designer and scientist through the field of fiber-polymer composites.Composites in Structural Engineering and Architecture is about the author’s twenty-five-year journey as a pioneer, scientist, designer, and lecturer in the field of fiber-polymer composites as applied to structural engineering and architecture. Composites are construction materials that offer unique properties when compared to conventional materials such as reinforced concrete or steel. In addition to their excellent mechanical properties, their physical properties— including low thermal conductivity, transparency, and color—allow structural building physics and architectural functions to be integrated into individual features of buildings. This merging of functions in buildings, in addition to the modular and hybrid composite construction of bridges, gives rise to novel and compelling solutions regarding structural safety, serviceability, aesthetics, economy, and sustainability. Alongside these opportunities, however, composites may also reveal limitations in their structural application, which can be caused by their anisotropy or viscoelasticity, or in terms of ductility, fatigue, fire resistance, and durability. The monograph first addresses these limitations from a scientific point of view and then demonstrates how they can be overcome through suitable structural and architectural design. Subsequently, it is shown how the opportunities can be explored and the current design space expanded, to allow composites to develop to their full potential in structural engineering and architecture.

Um die Wirksamkeit des Prozessmanagements zu erhöhen, braucht es eine Brücke zum operativen Geschäft. Prozessintelligenz bietet hierfür hilfreiche Ansatzpunkte. Die Process-Management-Studie 2015 des Instituts für Wirtschaftsinformatik an der Zürcher Hochschule für Angewandte Wissenschaften ZHAW School of Management and Law widmet sich diesem Thema und beleuchtet Status quo und Erfolgsmuster. In Fallstudien mit fünf Unternehmen werden Herausforderungen, Lösungsansätze und Nutzen von Prozessintelligenz aufgezeigt. Die Ergebnisse einer Online-Befragung zur Ausrichtung des Prozessmanagements und zum Methoden- und Werkzeugeinsatz bei Unternehmen komplettieren das Bild.

Dieses Open-Access-Buch präsentiert die Ergebnisse einer qualitativen und quantitativen Studie, die das Institut für Wirtschaftsinformatik in Kooperation mit dem Institut für Marketingmanagement der ZHAW School of Management and Law 2016 durchgeführt hat. Ziel der Business-Process-Management-Studie, mit der seit 2011 regelmäßig Status quo und Best Practices im deutschsprachigen Raum erhoben werden, war es, die Rolle des Prozessmanagements als Gestaltungshebel der digitalen Transformation zu beleuchten.

Florence Fabricant—celebrated New York Times food writer for more than 50 years—recounts a life defined by the insatiable search for new dining experiences, tracing the evolution of food and restaurant culture in the United States and abroad, and her instrumental role in revealing it, along the way. What is it like to have a front-row seat to the evolution of dining and restaurant culture—in the United States and abroad—for half a century? Few can answer that question, but Florence Fabricant, the beloved and influential food writer for the New York Times, is one who can. And in Salty, Not Sweet, for the first time, she shares her insider's view of the food world and how she came to inhabit it. From early, palate defining food experiences in New York City, and later in France during a formative year abroad, to the dining rooms, kitchens, markets, and wineries that have redefined what it means to eat today, Fabricant paints a vivid picture of a life in the food world. Her earliest experiences, of pickle barrels in the Bronx and pre-theater dinners with her parents, laid the foundation for a life and unexpected career that would span the globe while always finding a home and heartbeat within the dining scene of New York. Beginning at the East Hampton Star before landing at the Times, Fabricant established herself as an endlessly curious diner and reporter, one whose keen sense led her to early coverage of food world titans like Thomas Keller, Martha Stewart, Eric Ripert, Alain Ducasse, Tom Colicchio, and many, many more. Her characteristic prose and sharp wit, familiar to readers of the New York Times for decades, shine through in this exploration of the rise of farm to table cooking, the cult of celebrity chefs, the growth of restaurant groups, the role of the critic, and the evolving way we cook and eat. Throughout, Fabricant gives readers a peek behind the curtain of her own singular tastes and preferences, as well as her wide-ranging travels, experiences with some of the food world’s brightest stars and bold-faced names, the ever-evolving landscape of food in New York, and her own extraordinary life and partnership with her husband of more than 60 years, Richard Fabricant. An accomplished cook, she punctuates each chapter with a relevant recipe. This recounting of a singular life and career will speak to readers in love with food, New York, and the alchemy of a truly great dining experience, beautifully recounted by someone with a palate developed over decades of precise and enthusiastic eating and reportage.