title: Timothy Hollingsworth
Under Pressure (cookbook)
Bouchon (restaurant)
The French Laundry
Bouchon Bakery (cookbook)
The French Laundry Cookbook
Per Se (restaurant)
Ad Hoc at Home
Thomas Keller
Ad Hoc (restaurant)
sentences: 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.

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

 Your answer will be verified with exact match score. To ensure correct verification, only provide the answer within the <answer> </answer> tags. Do not put any sentences or reasoning process within the <answer> </answer> tags. 

Supporting Information: Paragraph 0 

 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. 

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Paragraph 1 

 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. 

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Paragraph 2 

 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. 

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Paragraph 3 

 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. 

--------------------------------

Paragraph 4 

 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. 

--------------------------------

Paragraph 5 

 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. 

--------------------------------

Paragraph 6 

 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. 

--------------------------------

Paragraph 7 

 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. 

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Answer: The French Laundry