An unique view into the daily life in the kitchens of two of the best restaurants in USA. Bent Christensen (text, author of One Day at el Bulli and numerous gastronomic books) and Claes Bech Poulsen (photo) follow Thomas Keller from coast to coast.
The book describes the events taking place inside the kitchens and by the guests in the restaurant. Richly illustrated with page-high photography.
The book contain the experience from and around one day at each of the two top-restaurants.
Text in Danish and English.