Thomas Keller, chef/owner of Bouchon and Bouchon Bakery, will conduct his first Las Vegas signing for his latest cookbook "Under Pressure" Tuesday, June 16 at Bouchon in The Venetian. "Under Pressure" is entirely dedicated to the art and science of cooking sous vide, a technique frequently used in all of Chef Keller's restaurants.The signing will offer attendees a unique opportunity to interact with Chef Keller, a recipient of consecutive "Best Chef" awards from the James Beard Foundation. He will host a Question and Answer portion from 6:00 p.m. – 6:15 p.m. prior to the actual signing. Copies of "Under Pressure" will be available for purchase the day of the event for $75 plus tax. Keller's other titles including "The French Laundry" and "Bouchon" are available for $50 each plus tax.
Tuesday, June 16, 2009
Bouchon at The Venezia Tower in The Venetian
Question and Answer Session:
6:00 p.m. – 6:15 p.m.
6:15 p.m. – 7:15 p.m.
Phone: (702) 414-6200 for reservations