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Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of The French Legion of Honor, the first American male chef to be so honored.
Beautifully put together. A strong emphasis on meat and meat preparation.Published 15 months ago by Marieke de Roos
This cookbook is great to have in the collection. Wonderful recipes, beautiful images and it isn't completely full of crazy high end ingredients. Read morePublished on Jan. 10 2013 by Dayna
This book is absolutely fantastic! Although I do usually want a cook book that has a picture for every dish, Keller demonstrates his love for food with such passion that after the... Read morePublished on July 16 2012 by Paul Schembri
Loads of sexy food pictures, insights into kitchen methodology, and a great section on pantry items. This hefty book gets hauled off the shelf so often it might count as exercise. Read morePublished on Jan. 23 2012 by Mustanganna