Thomas Keller,

Chef Thomas Keller talks about his latest cookbook, Bouchon Bakery, written with Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group. The book includes recipes for Keller's takes on Oreos and Hostess's Ho Hos and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.

Chef Thomas Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, turns his attention to simple food for the home cook. His cookbook Ad Hoc at Home is inspired by the menu of his casual restaurant, Ad Hoc ...