Famed French baker Éric Kayser has launched his new book, “The Larousse Book of Bread.” Meant for the home baker, the book breaks down different techniques and recipes to enjoy in the comfort of your own kitchen. Now you can feel like you’re deep in the heart of France, without actually going there.
The egg is a wonderful tool as well as a delicious capsule of nutrition. Follow these egg tips for a successful cake, soufflé, or meringue.
The opening of French boulanger La Maison Kayser in NYC was a well orchestrated event. Riccardo Costa reports