Food writer Michael Ruhlman shares some behind-the-scenes photos from working on the cookbook for Thomas Keller's Bouchon Bakery, and drops some wisdom on the art of baguette making: "There's a madness in the impossible quest to bake the perfect baguette, that universally adored, infinitely nuanced combination of flour, water, yeast, and salt. Great bread is an extraordinary balancing act." [Ruhlman]
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