Keller’s cuisine aboard Seabourn is seriously addictive; expect to crave it at home. Luckily, this chef penned some outstanding cookbooks.
The French Laundry Cookbook showcases his classic dishes. Bouchon reveals Keller’s passion for bistro cooking — think pâtés and quiches — while Ad Hoc at Home targets family-style American comfort fare such as buttermilk fried chicken and burgers made with sirloin, brisket, and chuck mix. Sous-vide admirers (cooking food sealed in vacuum-packed plastic bags in a water-bath) snap up Under Pressure: Cooking Sous Vide, while baking buffs covet the cakes, tarts, and outrageous cookie recipes in Bouchon Bakery.