Also appearing: Sebastien Rouxel
Featuring Bouchon Bakery baked goods and coffee/tea service
Chef Thomas Keller shares his newest cookbook, Bouchon Bakery ($50.00). This cookbook, Keller's fifth, is a joyous exploration of his favorite all-American childhood treats and of the classic French pastries he adored as a young chef in Paris. Written with Sebastien Rouxel, who oversees pastry for The French Laundry, the Bouchon Bakeries, and per se, Bouchon Bakery is a wonder of beauty, playfulness, and inspired technique. Its recipes are marvels of ingenuity and simplicity.
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has six restaurants and six bakeries in the U.S. which continue to elevate the industry’s standards. Keller’s three-star Michelin Guide-rated fine dining restaurants, The French Laundry and per se, are considered two of the best restaurants in America and are consistently ranked among the top five eateries in the world.
Priority seating to this Book Passage event with purchase of the author's new book from Book Passage.
Winner, IACP Cookbook Award for Food Photography & Styling (2013) #1 "New York Times" Bestseller