Description
Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery
The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling
amalgam of American and French baked goods, you ll find recipes...
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Description
Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery
The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling
amalgam of American and French baked goods, you ll find recipes for the beloved TKOs and
Oh Ohs (Keller s takes on Oreos and Hostess s Ho Hos) and all the French classics he fell in
love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles,
the tartes aux fruits.
Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group,
has spent years refining techniques through trial and error, and every page offers a new lesson:
a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance
that heightens flavor and enhances texture.
The deft twists, perfectly written recipes, and
dazzling photographs make perfection inevitable.
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