BIOGRAPHY
The singular, compelling artistry of pianist Thomas Labé has been embraced by audiences and critics alike the world over. His 1987 debut at New York's Carnegie Hall (as First Prize winner of the Joanna Hodges International Piano Competition) was singled out by The New York Times as "the most interesting among the week's debutantes."

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RECORDINGS
Thomas Labé's growing list of commercially released recordings has garnered exceptional praise in the international press including a "Best of the Year" citation for his debut recording, The Virtuoso Johann Strauss (1992). Click on any of the links below for complete information.

The Virtuoso Johann Strauss (1992)

Transcendental Bach (1994)

Liszt: Works for Violin and Piano (1997)

Howard Hanson: Works for Piano (2000)

Dedication: Music of Robert Schumann (2008)

Visions of Bach (2000) - compilation

Nostalgie: Original German Cast Recording (1992)
VIDEOS
Click here for complete information and links to videos by Thomas Labé ranging from perennial favorites like Claude Debussy's "Clair de lune" to a world-premiere recording of Johann Sebastian Bach's monumental Organ Prelude and Fugue in B Minor in a dazzling piano arrangement.

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THE LATEST
Periodic updates on upcoming performances, recordings,and a list of what's currently on the music stand.

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PUBLICATIONS
As a scholar of the piano repertoire, Thomas Labé has examined manuscripts and other source materials for composers ranging from Johann Sebastian Bach to Lionel Barrymore. His first publication as editor-in-chief, a landmark new edition of Robert Schumann's beloved Piano Concerto in A Minor ...

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RESEARCH
A periodically updated list of current research projects.

RESEARCH
READING LIST
Peruse some of the Maestro's latest reads and even find out what's currently on the night stand.

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SCHOLAR LINKS
A list of reliable and worthwhile links to libraries, archives, composer resources and more.

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  • POTS & PANS
  • GADGETS & GIZMOS
  • TIPS & TRICKS

Click on any of the thumbnails below for a larger view.

black steel pans and cookware
Without a doubt my favorite type of cookware is black steel, whether it's pans, baking sheets, tart molds, and so on. These inexpensive and relatively lightweight kitchen workhorses cook everything better. Over time they develop a rich color and ideal cooking surface. They're not for everyone though: it takes a long time to thoroughly season them and they're certainly not "pretty."
cast iron
Considerably heavier than black steel cookware, cast iron has a well-deserved place in my kitchen. Once thoroughly seasoned (which can take years) they are up to any task and a snap to clean (which usually involves no more than rinsing them out while still hot and drying immediately). Depicted here is a double-dutch oven, an incredibly versatile combination that can also be used to make spectacular artisan breads.
copper pots
Not every recipe calls for the amazing heat of black steel pans. For slow, even cooking (soups, etc.), nothing beats copper.

Click on any of the thumbnails below for a larger view.

Bialetti pizza cutter
Unless you're going to eat your pizza with a fork and knife (as they do in Italy), this is the best tool for slicing up a pizza quickly and without all the problems that go with a pizza wheel.
instant read laser thermometer
Get the temperature of just about anything without the cleanup associated with deep fry thermometers, etc. (It won't work for taking the internal temperatures of things like meat or bread dough.)
adjustable ravioli cutter
I found this tool in a cooking shop in Florence. It's really handy for quickly and consistently cutting ravioli of just about any size.
ginger grater
You can grate ginger with just about anything, but this tool preserves all of the juice.
mortar and pestle
This vitrified cermaic mortar and pestle won't stain no matter how much pesto you make in it.
silicone pastry brush
If you've ever melted a pastry brush filming oil in a hot pan, or wished you could just toss one in the dishwasher after brushing olive oil all over a salmon filet, this is the way to go.
maple butcher block
Granite may well be the ultimate surface for kitchen counters, but it is slippery and will quickly destroy good knives. The solution? A maple wood cutting block, which is not only easy on knives, but grips the food as well..
cleaver
I bought this cleaver in amongst all the kitchen supply shops near Temple Street in Hong Kong and it is the perfect shape and weight.

Click on any of the thumbnails below for a larger view.

The Grillery
This all stainless-steel monster has been described as the "Maserati of grills" (The Atlantic). And while it certainly lacks the convenience of a gas or charcoal grill, it offers the superior taste and texture only available through cooking over a real wood fire.
the Maestro garden
It's not really a tip or a trick, but my garden is my summertime weapon for making great meals.
sourdough bread starter
I started this bubbling vat of wild yeast in 1997 and have been feeding it (flour and water) ever since: it almost feels like another member of the family. You can start one with yeast that's just floating around in the air, but I jump started mine by using some organic red grapes (which are yeast magnets - that's how we enjoy wine). It takes about two weeks until it is ready to use, but much more time to develop strength and flavor. It's a great thing to have lurking around the kitchen - for making artisan breads (for which it is unmatched), sourdough pancakes - even injera can be made on the same day by combining some of the starter with teff flour in the early morning. You can also use it to generate secondary starters made with rye or other flours. When need be, it will go dormant for up to a month in the refrigerator, springing back into action with a return of food and room temperature.
Bar Keepers Friend
This concentrated (a little goes a long way) high power cleanser cleans without scratching and for me is the ultimate copper cleaner (after trying all sorts of upscale copper cleaners I finally realized the very best was right beneath my sink: beware though, it will remove the laquer from laquered copperware).
milk
Most of the cow's milk sold in the United States has been both homogenized and ultra-pasterurized, all of which serves to break down the structure of the milk, its nutritional value and as a result, destroy its taste. The reason for the widespread use of high heat "ultra-pasterurization" is simply extra long shelf life (unopened it can last for months and therefore can be "produced" in giant dairy factories and shipped all across the country). If you want the real thing (absolutely essential for making cheese, or to enjoy the real taste of fresh ice cream, yogurt, cappucino and the like) you need to find milk that has not been homogenized and that has been low temperature pasteurized. Or even better, go to a local dairy, get the milk, and pasteurize it yourself!
RECIPES
Cooking is my favorite form of relaxation and has a lot in common with giving a musical performance - both involve preparation and presentation. Click on the links below to view the ever-expanding body of animated recipes.

RECIPES BY COURSE

RECIPES BY CUISINE

MOST RECENT
VIDEOS
From artisan pizza to a Chinese feast, the cooking videos are coming soon!

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KITCHEN GALLERY
Enter the gallery for photographs and information on some of my favorite kitchen gear. I'm not one for gadgets and gimmicks but this collection I find indispensable. Coming soon, cooking videos!

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FAVORITE COOKBOOKS
FOOD LINKS
A periodically updated collection of some of my favorite online haunts, from sources for professional ingredients to exotic, special interest or novelty food items..

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HORSE LIFE
Horses came roaring into my life about eight years ago and they're here to stay! Whether charging over a course of fences, hacking around in the open pasture at sunset, or even grabbing a sandwich, a bag of carrots, and having "lunch" with the herd ...

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GALLERY
Enter the gallery for pictures not only of my horse, but two dogs and a cow as well!

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VIDEOS
Videos of my horse in action.

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HORSE LINKS
Here are links to some of my favorite horse sites, for tack, apparel and more.

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