thomas keller | thomas keller
Mar.05.2010
From Publishers Weekly Starred Review. Keller, one of America's most acclaimed chefs (The French Laundry; Bouchon), shifts his focus from fine dining to family-style meals for the home cook in this accessible and dazzlingly beautiful book based on the fare served at his Ad Hoc restaurant, in...
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Nov.25.2008
Under Pressure, writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, "introduces cooks to one of the most important culinary innovations of modern times."
An uncommonly grand claim coming from so precise a scientist and writer, but such...
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Oct.21.2008
This is a monster of a celebrity-chef coffee table cookbook that defies everything one thinks of when we think of such objects. First, it's been a terrific commercial success--generating a second, third and fourth printings in its first six months. It's been a critical success and has earned some...
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