# Thomas Keller’s \*Under Pressure\* autographed, gifted!!!!!

**URL:** <https://community.anovaculinary.com/t/thomas-keller-s-under-pressure-autographed-gifted/30617>\
**Category:** General\
**Created:** [April 29, 2022, 11:37pm UTC](https://community.anovaculinary.com/t/thomas-keller-s-under-pressure-autographed-gifted/30617 "2022-04-29T23:37:48Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [April 29, 2022, 11:37pm UTC](https://community.anovaculinary.com/t/thomas-keller-s-under-pressure-autographed-gifted/30617/1 "2022-04-29T23:37:48Z")

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On our way home from Florida vacation we stopped for the weekend with my daughter and SiL. He was _Sous Chef de Cuisine_ at Peter Merriman’s Maui when I met him. Almost ten years later the ‘Coof’ has driven him from cuisinere to real estate.

As soon as we walked in he asked me about my SV adventures. After a glass of wine or two he gave me his signed copy of Thomas Keller’s _Under Pressre_. I have been reading it as an e-book for a couple of months.

He told of visiting Bouchon, per se and The French Laundry as a recent graduate chef. At ‘per se’ reservations were $200 per capita and waay in advance, much too rich for students, but they walked-in the kitchen door and met Chef Lee that gave them a cook’s tour of the kitchen. “Portions of which are carpeted!”

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**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [May 1, 2022, 8:25pm UTC](https://community.anovaculinary.com/t/thomas-keller-s-under-pressure-autographed-gifted/30617/2 "2022-05-01T20:25:34Z")

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So here I am working at Modernist Cooking At Home’s SV Meatloaf with Hazelnut Crust in not-my kitchen, an additional challenge. SiL Chef Ricky demonstrated rolling the roulade meadloaf and it went into the cooker about an hour ago.

Then he brings out _ **The PHOTOGRAPHY of Modernist Cuisine** _

We got to discussing _spherification_ apropos their dinner at **Maple & Ash** with a caviar appetizer. So he gave me his _Molecular Grastronomy_ tools kit. I’ll probably wait until winter to try those recipes.

> **[Brave Search](https://search.brave.com/images?q=the%20photography%20of%20modernist%20cuisine)**
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