Episode 537: Bouchon Bakery
July 4, 2014
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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.
Broadcast dates for this episode:
July 13, 2013 (originally aired)
July 4, 2014 (rebroadcast)
Recipes and stories from this episode
- Thomas Keller and Sebastien Rouxel share pie pastry secrets
- How the flavors of the Middle East ended up in Mexico
- Making sacrifices to harvest honey naturally in Kars, Turkey
- 4 restaurants that serve food so hot, it will make you sweat
- 6 food books for summer reading
- Pâte Brisée
- The Butter Continuum
- Rolling out tart dough and blind-baking tart shells
- Lebanese Style Salsa
- Wheat Berries with Ricotta and Honey (Cuccia)