Bouchon Bakery

by Sebastien Rouxel, Thomas Keller
Photographed by Deborah Jones

Artisan | October 23, 2012 | Hardcover

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Winner, IACP Cookbook Award for Food Photography & Styling (2013)


Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery

The tastes of childhood have always been a touchstone for Thomas Keller, and in this 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) and 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.

   Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and 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.

Format: Hardcover

Dimensions: 400 pages, 4.48 × 4.45 × 0.57 in

Published: October 23, 2012

Publisher: Artisan

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1579654355

ISBN - 13: 9781579654351

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– More About This Product –

Bouchon Bakery

by Sebastien Rouxel, Thomas Keller
Photographed by Deborah Jones

Format: Hardcover

Dimensions: 400 pages, 4.48 × 4.45 × 0.57 in

Published: October 23, 2012

Publisher: Artisan

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1579654355

ISBN - 13: 9781579654351

About the Book

The tastes of childhood have always been a touchstone for Keller, and in this dazzling amalgam of American and French baked goods, readers will find recipes for all the French classics he fell in love with as a young chef apprenticing in Paris.

From the Publisher

Winner, IACP Cookbook Award for Food Photography & Styling (2013)


Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery

The tastes of childhood have always been a touchstone for Thomas Keller, and in this 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) and 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.

   Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and 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.

About the Author

Thomas Keller, author of The French Laundry CookbookBouchonUnder Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of The French Legion of Honor, the first American male chef to be so honored. 

Sebastien Rouxel, co-author with Thomas Keller of Bouchon Bakery, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and per se. In 2005, he was named a "Rising Star" by StarChefs magazine. In 2006 and again in 2008, Pastry Art & Design magazine declared him one of the "Top Ten Best Pastry Chefs in America."

Editorial Reviews

"Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook." -Food & Wine

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