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."