The tastes of childhood have always been a touchstone for Thomas Keller, and now they've been collected into a dazzling amalgam of American and French baked goods. You'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos), plus all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Coauthor Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining his techniques. Every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes and dazzling photographs make perfection inevitable. Hardcover; 400 pages.