it won three International Association of Culinary Professionals (IACP) awards for Cookbook of the Year, Julia Child "First Cookbook" Award, and Design Award. In 2004 he published "The Bouchon Cookbook," although he gives most of the credit to Bouchon chef Jeffrey Cerciello. Other cookbooks that he has written or contributed are The Food Lover's Companion to the Napa Valley, Under Pressure: Cooking Sous Vide, Ad Hoc at Home (2009) and Bouchon Bakery (2012). He provided an introduction or foreword to The Vineyard Kitchen: Menus Inspired by the Seasons by Maria Helm Sinskey, "Happy in the Kitchen" by Michel Richard, "Indulge: 100 Perfect Desserts" by Claire Clark (head pastry chef at The French Laundry), the new publication of "Ma Gastronomie" by Fernand Point, "Charcuterie: The Craft of Salting, Smoking, and Curing" by Micheal Ruhlman and Brian Polcyn. He is also featured in "My Last Supper" by Melanie Dunea. Working on the film Spanglish, Keller designed and taught star Adam Sandler to cook what is often called "the world's greatest sandwich", as a plausible example of what a talented bachelor gourmet might cook for himself. The sandwich resembles a typical BLT, with the addition of a fried egg. In an interview with Vogue Man Arabia he described the BLT as "the perfect sandwich". Keller served as a consultant for the 2007 Pixar animated film Ratatouille, allowing the producer to intern in the French Laundry kitchen and designing a fancy layered version of ratatouille, "confit byaldi", for the characters to cook. In the American version he plays a cameo appearance as a restaurant patron (the part is played by one of Keller's mentors Guy Savoy in the French version, and Ferran Adrià in the Spanish one). Keller currently has three online cooking classes at Masterclass.com, pursuing his belief in teaching. Awards Best American Chef: California, James Beard Foundation, 1996 Outstanding Chef: America, James Beard Foundation, 1997 Chef of the Year, Bon Appétit Magazine, 1998 Voted #1 – Top Food, Zagat Guide to the Bay Area, 1998–2003 Five-Star Award, Mobil Travel Guide, 1999–2004 Favorite Restaurant – Restaurant Experts' Poll, Food & Wine Magazine, 2000 Top Restaurant for Food, Wine Spectator Magazine, 2000 America's Best Chef, TIME Magazine, 2001 Outstanding Wine Service Award, James Beard Foundation, 2001 Outstanding Service Award, James Beard Foundation, 2003 Best Restaurant in the World (French Laundry), Restaurant Magazine's Top 50 Restaurants of the World, 2003, 2004 Best Restaurant in the