Award-winning bistro-wiz and overlord of the Napa Valley, Thomas Keller, will be speaking at the Free Library of Philadelphia tonight as part of their pretty awesome guest lecturer series. Keller, one of only two chefs EVER to simultaneously have two Michelin 3 Star Restaurants, is the man behind The French Laundry, Bouchon, and Ad-Hoc over on the West Coast and Per Se in Manhattan.

In spite of the New York Department of Health’s recent attack on Sous Vide cooking (slow, controlled heating of vacuum-sealed foods), Keller will be promoting his new book, Under Pressure, basically a Cryovacker’s Bible. The massive tome is expressly aimed at pros or the daring elite of home-cooks; a real deal Cryovack machine will set ya back at least 2K and recipes call for uber-rare ingredients like Diane St. Claire Butter and sometimes even “molecular chemicals.” Not exactly the Bosco and Lemon Pepper that you have in your pantry.

Maybe, just maybe, though, the man behind the method will have some tips for you. Keller will be interviewed by his co-author from the French Laundry book, Michael Ruhlman. After the chat, the two will sign books and answer questions.

The party kicks off at 7:30 and costs $14, $7 for students. Buy your tickets online, as these events frequently sell out. Read more and buy tickets here.