Zoom

Bouchon Bakery

Name: Bouchon Bakery
Brand: Artisan Publishers
SKU: 9781579654351
Price: 43.99 USD
Availability: InStock

$43.99 $60.00

Discount: $16.01 (27%)

Hurry Up! Only 6 Left in Stock!

Out of stock >

Guarantee safe & Secure checkout

Availability: Only few left!

Contributors:

Thomas Keller, Sebastien Rouxel

Publisher:

Artisan Publishers

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Methods, Courses & Dishes

Book Topic:

Baking, Bread, Desserts

Series:

Thomas Keller Library

Award:

2013 IACP Crystal Whisk Award Winner - Food Photography Award, 2013 IACP Crystal Whisk Award Finalist - Chefs/Restaurants Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2012-10-23

ISBN 13:

9781579654351

Weight:

5.3 lbs

Size:

11.30 x 11.30 x 1.40 inches

Pages:

400

Mint Condition +

product description

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 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."

Bouchon Bakery

Description

Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

Recently Viewed Products

Recently viewed products

Secure Payment

Online Offers

Quick Refunds

Curated Items

Bouchon Bakery

Bouchon Bakery

Have a question?

Description

Related Products

You May Also Like

Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

Recently Viewed Products

Related Products

Recently viewed products

Bouchon Bakery

Wishlist

Compare