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Thomas Keller on Bouchon Bakery

Monday, December 17, 2012

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]

thatgirl from manhattan

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.

Dec. 17 2012 01:02 PM
thatgirl from manhattan

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?

Dec. 17 2012 12:59 PM
MICHELE from brooklyn

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?

Dec. 17 2012 12:56 PM

what is the best gluten free flour for cookies?

Dec. 17 2012 12:56 PM

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