By Thomas Keller,Sebastien Rouxel
Winner, IACP Cookbook Award for nutrients images & Styling (2013)
no 1 New York Times Bestseller
Baked items which are marvels of ingenuity and straightforwardness from the famed Bouchon Bakery
The tastes of youth have continuously been a touchstone for Thomas Keller, and during this remarkable amalgam of yank and French baked items, you will find recipes for the loved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and the entire French classics he fell in love with as a tender chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.
Co-author Sebastien Rouxel, govt pastry chef for the Thomas Keller eating place crew, has spent years refining strategies via trial and mistake, and each web page deals a brand new lesson: a trick that assures uniformity, a subtlety that makes for a qualified end, a flash of brilliance that heightens taste and complements texture. The deft twists, completely written recipes, and mind-blowing pictures make perfection inevitable.
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