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.
"synopsis" may belong to another edition of this title.
A Look Inside Bouchon BakeryClick here for a larger image Click here for a larger image Click here for a larger image
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under 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.
"About this title" may belong to another edition of this title.
Book Description Artisan, 2012. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: With a quirky modern design and sweetly personal anecdotes, Kellers newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone whos dreamed of making desserts that look like they came out of a pastry kitchen, Kellers guidance is icing on the cake. Bon Appetit. Bookseller Inventory # ABE_book_new_1579654355
Book Description Workman Publishers. Book Condition: New. Brand New. Bookseller Inventory # 1579654355
Book Description U.S.A.: Artisan, 2012. Hardcover. Book Condition: New. Dust Jacket Condition: New. 1st Edition. Get it in 3 days! We give Fast and reliable 3 day delivery from the US on all orders. Brand New, 100% Money Back Guarantee. Bookseller Inventory # ABE-14704495654
Book Description Artisan, 2012. Hardback. Book Condition: New. New Book. Shipped from US. Bookseller Inventory # TW-9781579654351
Book Description Artisan. Hardcover. Book Condition: New. Bookseller Inventory # DADAX1579654355
Book Description Hardcover. Book Condition: New. Bookseller Inventory # 5801948
Book Description Artisan, 2012. Hardback. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # HP-9781579654351
Book Description Hardcover. Book Condition: New. 279mm x 279mm x 36mm. Hardcover. Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon BakeryThe tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 400 pages. 2.654. Bookseller Inventory # 9781579654351
Book Description ARTISAN, United States, 2013. Hardback. Book Condition: New. 287 x 284 mm. Language: English Brand New Book. 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 provides 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. Bookseller Inventory # AA99781579654351
Book Description Artisan. Hardcover. Book Condition: New. 1579654355 Bouchon Bakery. Bookseller Inventory # 16091564