Question: What is the name of the 2008 cookbook, based on a Yountville, California restaurant, written by Thomas Keller and Michael Ruhlman?

full_context: Document 1: The French Laundry Cookbook: The French Laundry Cookbook is a 1999 cookbook written by American chefs Thomas Keller and Michael Ruhlman and Susie Heller and illustrated by Deborah Jones. The book features recipes from Keller's restaurant The French Laundry. It won the 2000 International Association of Culinary Professionals (IACP) Cookbook of the Year award, as well as the IACP's best designed cookbook and best first cookbook awards. "The French Laundry Cookbook" is in its sixteenth printing and has been printed over 400,000 times.
Document 2: Timothy Hollingsworth: Timothy Hollingsworth (born, January 30, 1980) is an American chef and restaurateur. In 2012, he moved to Los Angeles, California after leaving his post as the former at Thomas Keller’s restaurant The French Laundry in the Napa Valley. He is currently the chef and owner of both Otium in Los Angeles, California and Barrel & Ashes in Studio City, California. He has won multiple awards throughout his career from the 2010 James Beard Foundation's Rising Chef of the Year Award, 2010 San Francisco Chronicle Rising Star Chef, and the most prominent the 2009 Bocuse d'Or. After winning the Bocuse d'Or USA semi-finals, held at Epcot in September 2008, Hollingsworth represented the United States at the Bocuse d'Or world final, in 2009. He placed sixth out of 24 prominent chef teams from around the world, which was the highest ranking until 2015.
Document 3: Thomas Keller: Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
Document 4: Ad Hoc (restaurant): Ad Hoc is a family-style comfort food restaurant in Yountville, California. Opened by Thomas Keller in September 2006, Ad Hoc was meant to serve as a temporary cafe for six months but was retained as a permanent establishment.
Document 5: The French Laundry: The French Laundry is a French restaurant located in Yountville, California, in the Napa Valley. The chef and owner of the French Laundry is Thomas Keller. The restaurant building dates from 1900, and is in the National Register of Historic Places.
Document 6: Laurent Manrique: Laurent Manrique (born March 30, 1966) is a French restaurateur and Michelin-starred chef. Currently overseeing projects in New York and San Francisco, Laurent has extensive professional experience in both locales. He was the Corporate Executive Chef of Aqua, an upscale seafood restaurant in San Francisco, where he earned 2 Michelin stars in 2006, the first time Michelin came to the San Francisco Bay Area, and again in 2007 and 2008. Upon his departure in 2009, the restaurant lost its Michelin status. For several years, he has overseen the Cafe de la Presse, located on the corner of Bush Street and Grant Avenue, as well as two wine bars: Blanc et Rouge and Rouge and Blanc. In New York, he recently opened Millesime, a seafood brasserie in the Carlton Hotel.
Document 7: Ad Hoc at Home: Ad Hoc at Home: Family-Style Recipes is a 2009 cookbook written by American chef Thomas Keller with Dave Cruz. The cookbook presents over 250 recipes for home-style food. The cookbook won the 2010 James Beard Foundation Award for the best general cooking cookbook.
Document 8: Per Se (restaurant): Per Se is a New American and French restaurant located on the fourth floor of the Time Warner Center at 10 Columbus Circle (at West 60th Street and Broadway) in Manhattan in New York City, owned by chef Thomas Keller. In 2011, it was called the best restaurant in New York City by "The New York Times". The chef is Eli Kaimeh. Per Se is currently the third most expensive restaurant in the world after Sublimotion and Urasawa with an average guest spending approximately $851.
Document 9: White Heat (book): White Heat is a cookbook by chef Marco Pierre White, published in 1990. It features black and white photographs by Bob Carlos Clarke. It is partially autobiographical, and is considered to be the chef's first memoir. The book is cited today as having influenced the careers of several Michelin starred and celebrity chefs, and was described by one critic as "possibly the most influential recipe book of the last 20 years".
Document 10: Under Pressure (cookbook): Under Pressure: Cooking Sous Vide is a 2008 cookbook written by American chefs Thomas Keller and Michael Ruhlman. The cookbook contains a variety of sous-vide recipes, a technique Thomas Keller began experimenting with in the 1990s. The recipes in "Under Pressure" are those prepared in Thomas Keller's The French Laundry and Per Se restaurants. The book also contains sous-vide cooking techniques and tips, including discussions of cooking time, food temperature, and food safety.
Document 11: Sheila Lukins: Sheila Lukins (November 18, 1942 – August 30, 2009), was an American cook and food writer. She was most famous as the co-author, with Julee Rosso, of the "The Silver Palate" series of cookbooks, and "The New Basics Cookbook", a very popular set of food guides which introduced many Americans to French, Southern and Eastern European cooking techniques and ingredients and popularized a richer and very boldly seasoned style of cooking to Americans in sharp contrast to the health-food movements of the 1970s. Together, their books sold more than seven million copies.
Document 12: Dalloyau: Dalloyau is a Paris-based food company whose history goes back to 1682 and the Versailles Court. Dalloyau is a family-owned and independent business, Nadine Gavillon-Bernardé is the current president since 1993. The company is member of the "Comité Colbert" since 2001. Dalloyau opened its first shop abroad in 1982 in Tokyo. In 2009, Dalloyau has 31 shops.
Document 13: Bouchon Bakery (cookbook): Bouchon Bakery is a 2012 cookbook written by American chef Thomas Keller and Sebastien Rouxel. The cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef. "Bouchon Bakery" contains close to 150 recipes, as well as cooking tips and techniques. Keller tested many of the recipes with gluten-free flour. "Bouchon Bakery" emphasizes "clean cooking". Recipes contained in "Bouchon Bakery" include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread, as well as a recipe for baked dog food.
Document 14: Bouchon (restaurant): Bouchon (also known as Bouchon Bistro) is a French-style restaurant with locations in Yountville, California, New York City, Las Vegas, and Beverly Hills. The restaurant was founded by Thomas Keller in 1998.
Document 15: Joël Robuchon (Las Vegas restaurant): Joël Robuchon is the signature, flagship French gourmet restaurant of French chef and restaurateur Joël Robuchon. The restaurant, located at the MGM Grand Las Vegas in Las Vegas, Nevada, has been rated 3 stars by the Michelin Guide, 5-stars by Forbes Travel Guide, and has been ranked by Wine Spectator and Travel and Leisure to be among the finest restaurants in the world. It was ranked as one of the Top 5 best restaurants in the United States by Gourmet magazine.
ground_truth: The French Laundry