First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks.In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at The French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these twoRead more
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