Bouchon Bakery

Bouchon Bakery

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Overview

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.

Product Details

ISBN-13: 9781579654351
Publisher: Artisan
Publication date: 10/23/2012
Series: Thomas Keller Library Series
Pages: 400
Sales rank: 125,447
Product dimensions: 11.20(w) x 11.30(h) x 1.50(d)

About the Author

Thomas Keller, author of THE FRENCH LAUNDRY COOKBOOK, BOUCHON, UNDER PRESSURE, AD HOC AT HOME, and BOUCHON BAKERY, has six restaurants and five 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. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you’d never know the difference. As part of the ment’or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win silver at the 2015 Bocuse d’Or competition in Lyon, France, which was the first time the United States has ever placed on the podium.

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

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Bouchon Bakery 4.6 out of 5 based on 0 ratings. 17 reviews.
Anonymous More than 1 year ago
The book is amazing.  Forget the fancy pictures and the homespun warm and fuzzy.  This is after all a cookbook and a must for any serious baker. The book is not for the novice baker except for a few recipes.  Specialized equipment which will almost certainly have to be purchased as well as ingredients available only on line or baking specialty stores are the norm for this book. If these investments are made, the owner of Keller & Rouxel's recipes await. I was trained to make macarons at one of the most prestigious baking school's in the USA, but the results from Bouchon Bakery are far better both in taste, but also ease of making these finicky delights.  The signature Bouchons too are amazing, and these are easy to make as well.  The croissants seem easy in the book, but they are one of the most difficult pastries to make and they will requires LOTS of practice.  Again, I was taught to make croissants at that pastry school, but the results from Keller's book are incredible. Perhaps the reason for this is I was taught using professional equipment, Keller's recipes were refined using a home oven.  As the book says, be prepared to practice the various recipes over and over again to master the nuance of that particular formula.  There is an added bonus for these recipes, they can be doubled or halved with proper results.
Anonymous More than 1 year ago
The actual book is excellent. Very classic techniques and I enjoy seeing a cook book that actually goes through the step by step instructions on poolish and sourdough starters just like most artisan bakers use. Excellent book. Well worth the money.
Anonymous More than 1 year ago
Beautifully written & illustrated with amazing recipes on every page love it love it love it
Anonymous More than 1 year ago
I taught myself how to cook and bake with his cookbooks.  This book is another must have.  
Anonymous More than 1 year ago
Macho_USA More than 1 year ago
This Book Is Great! I Love It The Pictures Are Amazing and The Recipes are great! i cant say one bad thing about this book its super amazing and i'm so in love with this book!
Anonymous More than 1 year ago
Sent promptly and wrapped to perfection and received in absolutely perfect shape.
Anonymous More than 1 year ago
Sweettablescapes More than 1 year ago
Our baking "library" is already well stocked but SWEETTABLESCAPES just added the magnificent "Bouchon Bakery" to its shelves. And what an addition! We feel we MUST share our complete surrender to its gorgeous photography and fantastic recipes. With a friendly tone throughout, advice to professionals and amateurs alike, this book covers all of the baking basics and more. You will feel like trying every single recipe but...the author recommends: DO NOT jump from one to the next but repeat until you get it... because practice makes perfect. A piece of advice you'll find hard to follow given the tempting photos.
Melodyofurdemise More than 1 year ago
Beautifully written, great recipes. Good choice for professionals and home cooks.
Anonymous More than 1 year ago
Have made a few of the recipes with great success (even without the scale they highly recommend....)
Anonymous More than 1 year ago
You don't have to be a professional baker to prepare these recipes. The book is beautiful and very well done.
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Great service an even better book!
Anonymous More than 1 year ago