Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, and Ad Hoc at Home, has been honored with innumerable awards, from an honorary doctorate to outstanding restaurateur to chef of the year (for successive years). His two Michelin Guide three-star-rated restaurants, French Laundry and Per Se, continue to vie for best restaurant in America and for ranking among the top five eateries in the world. Ad Hoc, his casual family-style restaurant, opened in 2006.

Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food.

From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal holiday gift for any food lover.

First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 2006, Chef Keller opened Ad Hoc, his casual family-style restaurant that serves a single menu a day, and that restaurant, too, gave birth to a groundbreaking cookbook, in fact a New York Times best seller.

Whereas Ad Hoc at Home offers a huge happiness-inducing collection of family-style recipes that includes lunch-counter favorites—lemon meringue and cherry pie; such classics as Buttermilk Fried Chicken and Herbed Rack of Lamb, plus Thomas’s mom’s coconut cake and his dad’s favorite meatballs—The French Laundry Cookbook is a culinary ode to finesse. Every recipe in it has become a classic: from Keller’s Salmon Cornets to his Oysters and Pearls and Butter-Poached Lobster. From the casual but carefully considered food of Ad Hoc at Home to The French Laundry Cookbook’s recipes at their most refined, this is cooking that delivers in taste, and makes us all better cooks.