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.
Guests:
Thomas Keller,
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Comments [4]
hjs11211 - Keller has made a gluten-free all-purpose flour mix available commercially. I've seen it on Gilt, but it's surely available online somewhere else. It is pre-mixed with leavening agents and can be used 1:1.
Otherwise, different kinds of baking demand different gluten-free flour combinations. Check out some of the better GF blogs, like Gluten-Free Girl.
Keller is the only pastry-centric chef who's dared address growing health needs by formulating a gluten-free flour available for commercial use. While it challenges my Gallic-friendly side, it helps make cooking for friends and family with this need possible.
Does his most recent book address recipes addressing this need?
A recent bread maker - I wondered about the measurements since so much variation from loaf to loaf occurs. What scale do you recommend for a home bakers?
what is the best gluten free flour for cookies?
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