Monday, November 16th, 2020
Online • Live • 4:00pm PT/7:00pm ET
A portion of the proceeds of every signed copy of The French Laundry, Per Se purchased at Book Passage will be donated to San Francisco-Marin Food Bank.
Conversations with Authors is our free online event series! Join us throughout the week for new chats between different authors.
A note from Chef Thomas and Chef David:
Thank you for attending our talk last evening — it was our great pleasure to support both Book Passage and the San Francisco-Marin Food Bank. If you’d like an excuse to buy another book from Book Passage, here are some of our favorites to round out your culinary bookshelf:
From Chef Thomas Keller:
- Ma Gastronomie was the first cookbook that made me more conscious of the entire dining experience. It made me think of the guest; the culture surrounding food and restaurants. More importantly, Fernand Point’s cookbook was not a cookbook in the traditional sense. He only gave ideas—more like a narrative; it is not about weights and measurements of recipes but their flavor profiles so a finished dish could become your own.
From Chef David Breeden:
—Thomas and David
Thomas Keller and David Breeden's newest release, The French Laundry, Per Se is filled with meticulously detailed recipes for 70 beloved dishes that will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.
Thomas Keller is the author of Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery and has six restaurants and five 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. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.
David Breeden is chef de cuisine of The French Laundry in Yountville, CA, where he began as the kitchen’s butcher. Born and raised in East Tennessee, David grew up exposed to a wide range of culinary styles including traditional Appalachian, low-country, and French cuisines. He attended culinary school and began his restaurant career in Charleston, South Carolina. David’s career took him to California and later to New York City, where he spent six years working at Per Se before returning to The French Laundry.
Ruth Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. She moved to Berkeley, California in 1973, and became co-owner and cook at The Swallow Restaurant. In1978 she became restaurant critic for New West and California magazines, and went on to be the restaurant critic and food editor of the Los Angeles Times. From 1993-1999 she served as restaurant critic for the New York Times. In 1999 she moved to Gourmet Magazine, where she was Editor in Chief for ten years.
She has authored five memoirs, Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, For You, Mom, Finally, and Save Me the Plums, which was published in 2019. Her novel, Delicious! was published in 2014, and her cookbook, My Kitchen Year: 136 Recipes that Saved My Life in 2015. She edited Best American Food Writing 2018, and The Modern Library Food Series, which currently includes ten books. She was Executive Producer and host of the public television series, Adventures with Ruth and a judge on Top Chef Masters. She is the recipient of six James Beard Awards. At the moment she is working on a novel. Her most recent project is a documentary, with Laura Gabbert, director of City of Gold, about the ways the current pandemic is altering the food landscape.
Below, please find links to purchase their books.