In 2015 in Lyon, France, Team USA medaled for the first time ever at the Bocuse d'Or-often called the "Olympics of the cooking world"- taking silver. Two years later, Team USA won the competition and took home the gold. The coach and mentors of the 2015 team consisted of chefs who have become household names: Gavin Kaysen, Thomas Keller, and Daniel Boulud, with French Laundry executive sous chef Philip Tessier and his assistant Skylar Stover as the primary competitors. Now Tessier, who went on to coach the winning 2017 team, and his teammates offer readers a seat at the table of this exciting culinary event, founded by and named for famed chef Paul Bocuse, in a book brimming with personal anecdotes, vibrant pictures, and a course-by-course offering of recipes for the home chef from the competitions. As Tessier describes the journey to the competition-first as competitor, then as coach-including the chaos, pressure, and the glorious result, readers will feel every heated moment. With a collection of recipes for meals served at every stage, readers will be able to taste those moments as well. Rarely has food writing been so exciting-or so rewarding.Combining a great story with recipes crafted by America's culinary giants, this beautiful celebration of a historic victory will make every reader feel and cook like a champion.
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.