Bouchon Bakery (The Thomas Keller Library) - Hardcover

Keller, Thomas; Rouxel, Sebastien

Hardcover

ISBN 10: 1579654355 ISBN 13: 9781579654351

Publisher: Artisan, 2012

Synopsis

#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.

About this title

About the Author

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 designated 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 Foundation—established with chefs Jérôme Bocuse and Daniel Boulud—Keller led Team USA to win gold at 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."

Reviews

With a cavalcade of Michelin-starred restaurants and James Beard awards and the respect and admiration of an entire industry, it may seem there’s little left for culinary powerhouse Keller to conquer. But here, as he has done with the French Laundry and his other establishments, he proves the cookbook can be so much more as he culls together a collection ofrecipes from his famous chain of bakeries in a masterfully produced tome. The glossy, big format lends itself well to foodies of all types, who will relish the many pages of resourceful information and reliable recipes. With each recipe, Keller includes applicable techniques and must-know tidbits, so readers really won’t need to venture beyond these pages for much else. Tackling macaroons or tempering chocolate, for example, may terrify some baking newbies, but Keller’s focused prose lays out the steps clearly and confidently. One puzzling interruption is a series of clip art images sprinkled throughout. For such an otherwise fastidious attention to detail, these seem out of place and second-rate, though readers furiously baking Keller’s succulent treats may hardly notice. --Casey Bayer

Edition details

• Publisher: Artisan
• Publication date: 2012
• ISBN 10: 1579654355
• ISBN 13: 9781579654351
• Binding: Hardcover
• Language: English
• Number of pages: 400