9781579654351

Bouchon Bakery

Keller, Thomas; Rouxel, Sebastien

ISBN 10: 1579654355 / 1-57965-435-5
ISBN 13: 9781579654351
Publisher: Artisan
Publication Date: 2012
Binding: Hardcover
Editorial Reviews for this title:
Synopsis:

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.


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Keller, Thomas; Rouxel, Sebastien
ISBN 10: 1579654355
ISBN 13: 9781579654351
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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

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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

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Book Description: Artisan. Hardcover. Book Condition: New. Hardcover. 400 pages. Dimensions: 11.3in. x 11.2in. x 1.5in.Winner, IACP Cookbook Award for Food Photography and Styling (2013) 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 of American and French baked goods, youll find recipes for the beloved TKOs and Oh Ohs (Kellers takes on Oreos and Hostesss 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN, Momence,IL, Commerce,GA. Hardcover. Bookseller Inventory # 9781579654351

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Book Description: ARTISAN, United States, 2012. Hardback. Book Condition: New. New ed. 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

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