Thomas Keller

This handbook covers every essential topic required by the quality engineer for day-to-day practices in planning, testing, finance, and management and thoroughly examines and defines the principles and benefits of Six Sigma management and organization. The Quality Engineering Handbook provides new and expanded sections on management systems, leadership and facilitation principles and techniques, training, customer relations, documentation systems, domestic and international standards, and more.

Under Pressure, writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, “introduces cooks to one of the most important culinary innovations of modern times.”

Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.