Bouchon Bakery

by Sebastien Rouxel, Thomas Keller
Photographed by Deborah Jones

Artisan | October 23, 2012 | Hardcover

Bouchon Bakery is rated 5 out of 5 by 1.

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

#1New York TimesBestseller

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, thetartes 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, 11.38 × 11.31 × 1.44 in

Published: October 23, 2012

Publisher: Artisan

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1579654355

ISBN - 13: 9781579654351

Found in: Baking and Desserts

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Reviews

Rated 5 out of 5 by from Great book for the home baker. I am in love with this book. It's super accurate...works with quantities that are great for the home baker. A must have
Date published: 2014-02-24

– More About This Product –

Bouchon Bakery

by Sebastien Rouxel, Thomas Keller
Photographed by Deborah Jones

Format: Hardcover

Dimensions: 400 pages, 11.38 × 11.31 × 1.44 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)

#1New York TimesBestseller

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, thetartes 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 ofThe French Laundry Cookbook,Bouchon,Under Pressure, Ad Hoc at Home, andBouchon 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.

Editorial Reviews

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