You expect top quality from a Thomas Keller restaurant and have come to expect precision, accuracy and innovation from his cookbooks. Chef Keller's most recent book, Bouchon Bakery, meets those standards and more. Spend an evening with the executive pastry chef of the Thomas Keller Restaurant Group, Sebastien Rouxel, as he shows you how to insure uniformity, heighten flavor and enhance the texture of baked goods.

His demonstration will include not only classic French delights, but a tender scone and Bouchon Bakery's take on one of chef Keller's favorite cookies: Flan Parisien (Prune Flan Tart);  Crepe Cake; Bacon Cheddar Scones; Parfait in the Glass with Fresh, Seasonal Fruit; and Oh Ohs (like a Ho-Ho, but better).

Class includes one copy of Bouchon Bakery.