On Monday, December 3, 2012 at 11:00 a.m., we will welcome Chef Thomas Keller of The French Laundry, Per Se, Ad Hoc, Bouchon and Bouchon Bakery for a meet and greet to celebrate the release of his fifth book, Bouchon Bakery, which features recipes from the bakery’s five locations in California, New York and Las Vegas.
Co-Author Sebastien Rouxel, who is the executive pastry chef for the Thomas Keller Restaurant Group, will also be in attendance and will join Aria Pastry Chef Kathryn King to prepare some sweet treats found in the cookbook. King is highly regarded for creating innovative twists on classic American desserts, and, as one of the city’s top pastry chefs, she produces a memorable grand finale at Aria.
To purchase tickets, please visit Xorbia.com!
Released on October 23, Bouchon Bakery (Artisan Books) is a dazzling amalgam of American and French baked goods, including all the classics that Keller fell in love with as a young chef apprenticing in Paris.
“I do know this: a bakery is an anchor; it draws a community around it. Whether we visit them for croissants in the morning or for cookies and an afternoon coffee, bakeries have a central place in our lives.” – Thomas Keller