PHILIP TESSIER was previously executive sous chef at Thomas Keller's famed French Laundry in Napa Valley, CA, and chef de cuisine at Bouchon in Yountville. He has also worked at Per Se and Le Bernardin, both in New York City.
"Chasing Bocuse is a beautifully packaged book. Oversized
pages with premium paper and pictures printed in bold ink to
provide due service to the striking food. It's an exceptional book
from every perspective. And, it's a book you can cook from. I can
heartily recommend the Avocado Mousse." -Cooking by the Book
"Chasing Bocuse is an inspirational read, with lessons on hard work, perseverance and overcoming adversity that can be applied to all aspects of life, both in and out of the kitchen." -Frolic Hawaii