Eric Kayser, my favorite French master baker, was just in town for a book signing of the English translation of “The Larousse Book of Bread.” I bumped into him at Union Square Greenmarket on my way to Maison Kayser that day. He saved me a trip by offering me some bread on the spot. I buy breads weekly from Maison Kayser, but with this new cookbook, now I can make his famed recipes at home. Remember Eric’s instructions on how to recognize a good baguette and how to store it? For a recap, let him remind you in this video.
