'thomas keller' on Serious Eats

Bake the Book: Bouchon Bakery

In the pantheon of modern chefs, Thomas Keller has carved out a unique niche for himself. A signature combination of passion and whimsy infuses his work, making his vision edible. The Bouchon Bakery cookbook, co-authored by Keller's executive pastry chef Sebastien Rouxel, is an amalgamation of French and American baked goods. It's as much of a pleasure to pore through Bouchon Bakery as it is to bake from it. Any effort you make will be richly rewarded. More

Mixed Review: Ad Hoc Cobbler Mix

July is the peak season for luscious berry and stone fruit desserts. And while a picture-perfect lattice-top pie is sure to be a showstopper, crisps and cobblers are a whole lot easier to make—you don't have to worry about finicky crusts or slices that fall apart. Williams-Sonoma sells a mix based on the cobbler served at Thomas Keller's Ad Hoc restaurant. Since TK was involved, I had a hunch the cobbler would be delicious. But would it be easier than making cobbler from scratch? And would it be worth the $10 price tag? More

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