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Bouchon Bakery

Keller, Thomas; Rouxel, Sebastien

3,140 ratings by Goodreads
ISBN 10: 1579654355 / ISBN 13: 9781579654351
Published by Artisan, New York, 2012
Condition: Fine Hardcover
From Owl & Company Bookshop (Calvello Books) (Oakland, CA, U.S.A.)

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About this Item

Large quarto in brown boards in brown pictorial dust jacket; color illustrations; 399 p., 29 cm. SIGNED by Keller and Rouxel on title page; **A large, heavy book. Extra shipping charges may apply.** Contents: Every morning in Paris -- Pecan Sandies for my mom -- The road to Bouchon bakery -- Enter Sebastien -- From the Loire Valley to Napa Valley -- A bread baker's journey -- Throw out your measuring cups -- The eternal question -- Cookies -- Scones & muffins -- Cakes -- Tarts -- Pate a choux -- Brioche & doughnuts -- Puff pastry & croissants -- Breads -- Confections -- Basics. Fine copy in near fine(+) dust jacket. DJ has some rumpling at head and foot of spine, but no tears; light shelf-rubbing to DJ; else tight copy; boards are clean; pages are clean, bright, crisp and free of marks and creases; binding is tight and square. A beautiful copy. First edition, first printing (full number line). Bookseller Inventory # 84613

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Bibliographic Details

Title: Bouchon Bakery

Publisher: Artisan, New York

Publication Date: 2012

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: fine

Signed: Signed by Author(s)

Edition: 1st Edition

About this title

Synopsis:

Winner, IACP Cookbook Award for Food Photography & Styling (2013)

#1 New York Times Bestseller

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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