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Bake the Book: Lemon Meringue Tarts

Emma Kobolakis Post a comment

These highly delightful lemon tarts from The Bouchon Bakery cookbook let everyone at the table have their own dessert. Pile the meringue high or low; the sweet tart dough, lightly spongy madeleine layer and tart lemon filling combine texture and taste in a marvelous way. More

Bake the Book: Crêpe Cake

Emma Kobolakis 9 comments

According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crepes sandwich layer upon layer of thick, orange-zested pastry cream. More

Bake the Book: Bouchon Bakery

Emma Kobolakis Closed

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

Mixed Review Lucy Baker 5 comments

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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