Bouchon Bakery

By Thomas Keller, Sebastien Rouxel

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."


The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won t need to venture beyond these pages for much else. " Booklist""


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ISBN: 9781579654351

About the Hardcover

Publisher Artisan Publishers
Publish date 10/23/2012
Pages 400
ISBN-13 9781579654351
ISBN-10 1579654355
Language English

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