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Double 2013 James Beard Award Nominee
2013 IACP Award Winner--Food Photography and Styling Category
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 glorious photographs make perfection inevitable.
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