Released in 2004, Bouchon revealed a modestly more casual side to Thomas Keller’s cooking by showcasing the fare of his second Napa Valley restaurant. As one might expect of any of the chef’s books, it is still precise and rigorous, but also projects an easy, confident air that one might expect from the proprietor of a country bistro.
This is first printing (stated), signed by chef Keller and the restaurant’s then chef, Jeffrey Cerciello. It is unused.
Hardcover. Color photographs throughout.