By Thomas Keller,Sebastien Rouxel

Winner, IACP Cookbook Award for nutrients images & Styling (2013)

number one New York Times Bestseller

Baked items which are marvels of ingenuity and straightforwardness from the famed Bouchon Bakery

The tastes of adolescence have constantly been a touchstone for Thomas Keller, and during this incredible amalgam of yankee and French baked items, you will discover 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 concepts via trial and blunder, and each web page bargains 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 outstanding pictures make perfection inevitable.

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