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Bouchon Bakery
T. Keller
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Description for Bouchon Bakery
Hardcover. Includes a chapter that offers treats such as: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, flavoured marshmallows, and bonbons, as well as holiday delights. This title provides weights for ingredients, as well as volume measures, and directions for standard and convections ovens. Num Pages: 400 pages, 250 full colour photographs. BIC Classification: 1DDF; WBN; WBVS. Category: (G) General (US: Trade). Dimension: 294 x 290 x 39. Weight in Grams: 2674.
"Bouchon Bakery" is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, or a flash of ingenuity that reveals a whole new way to heighten flavour and enhance texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable, whether you're making a doughnut or an eclair, a croissant or a cream puff. The Candy and Confections chapter offers unimaginable treats: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, Flavoured marshmallows, and bonbons, as well as holiday delights. Each recipe ... Read moreprovides weights for ingredients, as well as volume measures, and directions for standard and convections ovens. The recipes here run the gamut from the very simple to the complex, but all are readily doable with many doahead steps and brilliant guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald. Show Less
Product Details
Place of Publication
New York, United States
Shipping Time
Usually ships in 5 to 9 working days
About T. Keller
Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. 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 ... Read moredesignated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or BKB Foundation-established with chefs Jerome Bocuse and Daniel Boulud-Keller led Team USA to win the Bocuse d'Or competition in Lyon, France, for the first time ever. 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." Show Less
Reviews for Bouchon Bakery
“Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level.” —Publishers Weekly (starred review) “The book tells readers exactly what they’ll need to succeed. . . . As impressive as it is exacting, this gorgeous book is a master ... Read moreclass in professional pastry. Highly recommended.” —Library Journal (starred review) “Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.” —Food Wine “Bouchon Bakery, oversize and sumptuous, brings heavyweight credentials to the genius category. . . . Those who were daunted by The French Laundry Cookbook can easily tackle homey sweets like pecan sandies or chocolate cherry scones.” —New York Times Book Review “With a quirky modern design and sweetly personal anecdotes, Keller’s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who’s dreamed of making desserts that look like they came out of a pastry kitchen, Keller’s guidance is icing on the cake.” —Bon Appétit “The knockout new pastry testament. . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.” —Wall Street Journal “Abundant photos demystify even seemingly dauntless tasks.” —Better Homes Gardens “When Marie Antoinette said, ‘Let them eat cake,’ she couldn’t have dreamed of pastries as tasty as the ones in Thomas Keller’s kitchen.” —Entertainment Weekly “[Bouchon Bakery] manages to be at the same time rigorous and friendly. . . . You’ll find detailed recipes and step-by-step photographs explaining all of the basic techniques. . . . workable and even pleasurable, even for the most recalcitrant baker.” —Los Angeles Times “Inspired.” —Country Living “A beautiful monster of a baking book.” —Philadelphia City Paper “For pure food porn, Bouchon Bakery is the sweet choice. . . . Fun reading.” —Providence Journal “Stunning. . . . Surprisingly approachable.” —LA Weekly “A master’s class in baking, preserved between covers.” —Buffalo News “Simple and stunning.” —Milwaukee Journal Sentinel “The ultimate baking book.” —Charleston Post and Courier “Cookbooks don’t come bigger or more beautiful than this.” —Philadelphia Inquirer “Anyone who has had a life-altering baguette at one of Keller’s restaurants will be delighted to know that recipes for his incomparable breads, brioche, cakes, tarts, muffins, and cookies are all in this flour-dusted, sugar-rolled must-have of a cookbook.” —Houston Chronicle “With a quirky modern design and sweetly personal anecdotes, Keller’s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who’s dreamed of making desserts that look like they came out of a pastry kitchen, Keller’s guidance is icing on the cake.” —Bon Appetit —Eater “Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was.” —Eater —Food Wine “Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.” —Food Wine —Publishers Weekly “Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level.” —Publishers Weekly (starred review) —Wall Street Journal “The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.” —Wall Street Journal —Entertainment Weekly “When Marie Antoinette said, ‘Let them eat cake,’ she couldn’t have dreamed of pastries as tasty as the ones in Thomas Keller’s kitchen.”—Entertainment Weekly —Library Journal “As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended." —Library Journal (starred review) —LA Weekly “Stunning. . . . Surprisingly approachable.” —LA Weekly —Louisville Courier Journal “This book instilled me with enough confidence to actually achieve picture-worthy results. . . . Oh, and please resist cutting out the pictures and eating them. Fun and informative for the beginner, and full of helpful techniques for the old hand.” —Louisville Courier Journal —Buffalo News “A master’s class in baking, preserved between covers.” —Buffalo News —Booklist “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 Show Less
