Winner, IACP Cookbook Award for Food Photography & Styling (2013)
#1 New York Times Bestseller
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.
about Thomas Keller
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of The French Legion of Honor, the first American male chef to be so honored.
Sebastien Rouxel, co-author with Thomas Keller of Bouchon Bakery, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and per se. In 2005, he was named a "Rising Star" by StarChefs magazine. In 2006 and again in 2008, Pastry Art & Design magazine declared him one of the "Top Ten Best Pastry Chefs in America."