Bouchon Bakery (The Thomas Keller Library). This item is unavailable.
Language: English
Published by Artisan, New York, NY, 2012
- First Edition
- Hardcover
- Used
Seller: The Selected Shelf, Pikesville, MD, U.S.A.The Selected Shelf
AbeBooks seller since February 28, 2026
Condition: Used - Near fine
US$ 26.00
Item description from seller
Condition: Near Fine. Hardcover with dust jacket in Near Fine condition. First Edition. First Printing Light shelf wear and minor rubbing to dust jacket with a small crumple/crease at the upper rear corner. Binding is tight and square. Pages are clean and unmarked with no writing, highlighting, food stains, or ownership marks observed. Illustrated throughout with full-color photography. Listing photos show the exact copy included in this sale. Comprehensive baking reference from the Thomas Keller Library covering breads, pastries, viennoiserie, cookies, cakes, tarts, confections, and desserts. Includes detailed instruction on dough preparation, fermentation, laminating techniques, chocolate work, pastry fundamentals, bakery production methods, and precision baking. Features extensive step-by-step photography and professional techniques adapted for dedicated home bakers and culinary students.
Seller Inventory # W_123
- Title
- Bouchon Bakery (The Thomas Keller Library)
- Author
- Keller, Thomas; Rouxel, Sebastien
- Publisher
- Artisan, New York, NY
- Publication year
- 2012
- Condition
- Near fine
- Dust jacket
- Near Fine
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1579654355
- ISBN 13
- 9781579654351
- Edition
- 1st Edition
- Printing
- 1st Printing
- Item weight
- 5.8 pounds
- Dimensions
- 11.25 inches width by 11.5 inches height by 1.25 inches depth
- Series
- Book 5 of 6: The Thomas Keller Library
- Seller catalogs
- Cookbooks, Cookbooks Food & Drink
#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling
Enjoy delicious 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.
About the Author
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."
"About the title" may belong to another edition of this title.