Award-winning cookbook author and chef Thomas Keller is on the road promoting his new cookbook, “Bouchon Bakery.” Co-authored by the bakery’s executive pastry chef, Sebastien Rouxel, the cookbook offers recipes straight from the five Bouchon Bakery locations in California, Las Vegas and New York. American-style treats such as TKOs (Keller’s version of Oreos) and Oh Ohs (his Ho Hos creation) come together with French recipes for the classic macarons, mille-feuilles and baguettes that Keller became enamored with as a young apprentice in Paris.
The Forbes Travel Guide tastemaker is no stranger to the cookbook world; “Bouchon Bakery” is his fifth title in a collection that includes the restaurant-centric books “The French Laundry Cookbook,” “Bouchon” and “Ad Hoc at Home,” and the sous-vide exploration “Under Pressure: Cooking Sous Vide.”
Keller fans, if you weren’t able to make it to recent events in Chicago (The Bristol) or Milwaukee (The Grain Exchange), you still have chances for the chef to sign any or all of his recipe collections. His current cross-country book tour includes stops at Bouchon Bakery in Yountville, Calif., on November 14; Bouchon in Las Vegas on November 26; and Aria restaurant in Atlanta on December 3.
