When it comes to cooking, we’re the kind of people that look up a recipe and improvise at will instead of following it exactly to the letter. While it’s certainly possible we’re neurotic, we’re willing to bet it’s just as much due to the fact we weren’t using the right cookbooks. That’s where Thomas Keller’s latest–The French Laundry, Per Se–comes in. The first and only American chef with two Michelin three-star-rated restaurants, Keller poured his lifetime of knowledge from The French Laundry and per se into this cookbook that includes meticulously detailed recipes for 70 beloved dishes ranging from Smoked Sturgeon Rillettes on an Everything Bagel and Celery Root Pastrami, to Steak and Potatoes and Peaches ‘n’ Cream. There are also a number of recipes for elevated basics like bechamel and ramen broth, along with notes on technique, stories about farmers and purveyors and revelatory essays from the man himself. This is the foodie book of 2020. The French Laundry, Per Se is available now in both Kindle and hardcover formats.