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Bouchon Bakery
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Bouchon Bakery
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is ideal for enthusiasts of French and American baking looking to elevate their skills with expert guidance and for fans of Thomas Keller's acclaimed culinary style.
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See moreIncludes a chapter that offers treats such as: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, flavoured marshmallows, and bonbons, as well as holiday delights. This title provides weights for ingredients, as well as volume measures, and directions for standard and convections ovens.
Book Hero Magic formatted this description to make it easier to read. While it's new and
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Description
#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 flavour and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
Book Details
INFORMATION
ISBN: 9781579654351
Publisher: Artisan
Format: Hardback
Date Published: 23 October 2012
Country: United States
Imprint: Artisan Books
Illustration: more than 300 color photographs
Audience: General / adult
DIMENSIONS
Width: 287.0mm
Height: 289.0mm
Weight: 600g
Pages: 400
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 BKB Foundation—established with chefs Jérôme Bocuse and Daniel Boulud—Keller led Team USA to win 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."
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