Bouchon Bakery is co-authored by Sebastien Rouxel whose skills & craftsmanship make every page a new lesson it could be a subtlety that ensures a professional finish or a flash of ingenuity that reveals a whole new way to heighten flavour & enhance texture The deft twists perfectly written recipes & dazzling photographs make perfection inevitable whether you're making a doughnut or an eclair a croissant or a cream puff The Candy & Confections chapter offers unimaginable treats peppermint patties with creamy centres nut-laden nougat fruit jellies caramel popcorn Flavoured marshmallows & bonbons as well as holiday delights Each recipe provides weights for ingredients as well as volume measures & directions for standard & convections ovens The recipes here run the gamut from the very simple to the complex but all are readily doable with many doahead steps & brilliant guidance from three exceptional chefs Thomas Keller Sebastien Rouxel & Matthew Mc Donald