Bouchon Bakery (The Thomas Keller Library)

Keller, Thomas; Rouxel, Sebastien

ISBN 10: 1579654355 / ISBN 13: 9781579654351

Published by Artisan, New York, NY, 2012

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

Synopsis:

#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.

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."

Bibliographic Details

Title: Bouchon Bakery (The Thomas Keller Library)
Publisher: Artisan, New York, NY
Publication Date: 2012
Binding: Hardcover
Condition: Near Fine
Dust Jacket Condition: Near Fine
Edition: 1st Edition