Bouchon Bakery

From The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters American Public Media

We get a master lesson in pie crust from chef Thomas Keller and pastry genius Sebastian Rouxel, authors of Bouchon Bakery, Jane and Michael Stern bring us the very best in extremely hot road food and Mexican chef Roberto Santibañez looks at the Middle Eastern influences on modern day Mexican food.

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