Making Bouchon

We bought this cookbook after seeing the movie with Fen. So far he has cooked two recipes including the linguine which was quite yummy. For those who don't know, Thomas Keller was the adviser behind this brilliantly fun and gastronomically accurate film.  I was pleased to the knees that a recipe of my most coveted treat Chef Keller named his small bakery after - Bouchon - was included.  They are simple to make.  The only note I would add is that unless you have the specific tin to replicate the same shape and size, yours won't look quite as eye-catching as his.  That doesn't mean they don't taste as good.