Bouchon Bakery

Bouchon Bakery

4.6 17
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&

…  See more details below

Overview

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.

Read More

Editorial Reviews

The New York Times Book Review
…oversize and sumptuous…As the pages turn, things get more complex, but instructional photos assist, and the book retains a sense of whimsy.
—William Grimes
Publishers Weekly
In his newest patisserie manifesto, Keller (Ad Hoc at Home) successfully takes on the world of artisan baking. Based on the recipes and experience at his Bouchon Bakery in Napa, this testament to "pastry chefs and bread bakers" lives up to the standard set by one of America's premier chefs. Covering all areas of baking, Keller has something for anyone interested in putting something in the oven. From the simple (corn muffins and rum cake) to the complex (pate a choux and multi-grain bread), and describing multiple stages of preparation, the book rests on the premise of "working clean." Beautifully displayed, the clear and precise recipes are a breeze to follow. Multiple introductions by Keller and the head staff at Bouchon Bakery provide an appreciation for the art, while the many added sections on technique (e.g., how to weigh ingredients properly ) and equipment (e.g., parchment paper ) illuminate the science and precision necessary for delicious results. Perhaps not the best choice for those in search of quick and easy comestibles, this lovely volume is a must-have for cooks who want to take baking to the next level. 250 color photos. (Oct.)
Bon Appetit Magazine Editors
“With a quirky modern design and sweetly personal anecdotes, Keller’s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who’s dreamed of making desserts that look like they came out of a pastry kitchen, Keller’s guidance is icing on the cake.” —Bon Appetit

Eater
“Behold the big shiny restaurant cookbook of 2012 . . . .Bouchon Bakery promises to charming in the same way Ad Hoc at Homewas.” —Eater

From the Publisher

“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

Food & Wine

“Behold the big shiny restaurant cookbook of 2012 . . . .Bouchon Bakery promises to charming in the same way Ad Hoc at Homewas.” —Eater

Wall Street Journal

“Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level.”—Publishers Weekly (starred review)

Entertainment Weekly

“The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.”—Wall Street Journal

LA Weekly

“As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended." —Library Journal (starred review)

Louisville Courier Journal

“Stunning. . . . Surprisingly approachable.” —LA Weekly

Buffalo News

“This book instilled me with enough confidence to actually achieve picture-worthy results. . . . Oh, and please resist cutting out the pictures and eating them. Fun and informative for the beginner, and full of helpful techniques for the old hand.” —Louisville Courier Journal

Booklist

“A master’s class in baking, preserved between covers.” —Buffalo News

Library Journal
Keller's acclaimed restaurant cookbooks (e.g., The French Laundry Cookbook) give dedicated cooks a chance to re-create his cuisine at home. Here, with executive pastry chef Sebastien Rouxel and head baker Matt McDonald, he demystifies the baked goods and confections served in the five Bouchon Bakeries. The book tells readers exactly what they'll need to succeed, from the spherical molds used to shape Cream Puffs to the unorthodox equipment used to generate steam for crusty breads (river rocks, metal chain link, and a Super Soaker water gun) to the brand names of preferred ingredients. VERDICT As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended.

Read More

Product Details

ISBN-13:
9781579654351
Publisher:
Artisan
Publication date:
10/23/2012
Pages:
400
Sales rank:
30,611
Product dimensions:
11.20(w) x 11.30(h) x 1.50(d)

Meet the Author

Thomas Keller, author of The French Laundry CookbookBouchonUnder Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. 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. 

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."

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >