Bouchon Bakery by Thomas KellerBouchon Bakery by Thomas Kellersticker-burst

Bouchon Bakery

byThomas Keller, Sebastien Rouxel

Hardcover | October 23, 2012

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

#1 New York Times Bestseller

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.

Thomas Keller, author of THE FRENCH LAUNDRY COOKBOOK, BOUCHON, UNDER PRESSURE, AD HOC AT HOME, and BOUCHON BAKERY, has six restaurants and five 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 amon...
Title:Bouchon BakeryFormat:HardcoverDimensions:400 pages, 11.38 × 11.31 × 1.44 inPublished:October 23, 2012Publisher:ArtisanLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1579654355

ISBN - 13:9781579654351

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Rated 5 out of 5 by from Insights into a great chef The attention to details for the baked goods here is amazing!
Date published: 2017-04-24
Rated 4 out of 5 by from very detailed Very detailed and great recipes for a wide variety of baking
Date published: 2016-11-08
Rated 5 out of 5 by from Long overdue I was looking this up for a friend and saw it has yet to be reviewed. I highly recommend it for it's down-to-earth approach to cooking, whether or not you're a vegetarian. I have a penchant for collecting way too many cookbooks, all because of a few recipes. Then I have so many books I can't possibly look through them all for ideas when planning a meal. And I would fall prey to not making something if there was one or two little things I didn't like, or ingredients I didn't have. Along comes this particular book, which allows you to go by the letter, if you're that kind of person, yet rediscover your creativity. She talks about the common tasks and themes running through all successful dish designs, and how to master them, as well as the most important ingredients on hand to make any one of the ten different key types of dishes. All of this is done with a tremendous amount of humor in the introductory chapters that will have you laughing out loud. So...entertaining, liberating, and (to my mind) one of the most important books you could own. Combine it with, perhaps, Deborah Madison's Vegetarian Cooking for Everyone, Mark Bittman's How to Cook Everything Vegetarian, and ESPECIALLY Karen Page's The Vegetarian Flavour Bible, and you are all set to use up your produce bin, empty your fridge, design your own dishes, and have them taste better than anything you could find in a gourmet restaurant
Date published: 2015-12-17
Rated 5 out of 5 by from Great book for the home baker. I am in love with this book. It's super with quantities that are great for the home baker. A must have
Date published: 2014-02-24

Editorial Reviews

"The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won't need to venture beyond these pages for much else." -Booklist