Bouchon Bakery

October 23, 2012|
Bouchon Bakery by Thomas Keller
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about

#1 New York Times Bestseller

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.

Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has five 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 amo...
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Title:Bouchon Bakery
Format:Hardcover
Product dimensions:400 pages, 11.38 X 11.31 X 1.44 in
Shipping dimensions:400 pages, 11.38 X 11.31 X 1.44 in
Published:October 23, 2012
Publisher:Artisan
Language:English
Appropriate for ages:All ages
ISBN - 13:9781579654351

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