What's being billed as the big cookbook of the year comes out Oct. 23.
It's Thomas Keller's fifth book, Bouchon Bakery, featuring the bakery wizardry of Bouchon executive pastry chef Sebastien Rouxel and head bread baker Matthew McDonald. They're having fun with flour, as evidenced by recipes for croissants, macarons and ersatz Oreo cookies.
Keller, widely regarded as the best chef in the country (The French Laundry, Per Se, Bouchon), is book-touring with Rouxel.
They'll stop at the Free Library's Central Library for a chat with me at noon Thursday, Oct. 25.