Bouchon Bakery (The Thomas Keller Library) Hardcover – October 23, 2012 by Thomas Keller, Sebastien Rouxel

Description

Author: Keller Thomas

Brand: Artisan

Edition: 1st

Features:

• Artisan

Package Dimensions: 32x290x2400

Number Of Pages: 400

Release Date: 23-10-2012

Details: Review “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 (Bon Appetit )“Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was.” —Eater (Eater )“Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.” —Food & Wine (Food & Wine )“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) (Publishers Weekly )“The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.” —Wall Street Journal (Wall Street Journal ) Product 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. Amazon.com Review A Look Inside Bouchon BakeryClick here for a larger imageClick here for a larger imageClick here for a larger image From Booklist With a cavalcade of Michelin-starred restaurants and James Beard awards and the respect and admiration of an entire industry, it may seem there’s little left for culinary powerhouse Keller to conquer. But here, as he has done with the French Laundry and his other establishments, he proves the cookbook can be so much more as he culls together a collection ofrecipes from his famous chain of bakeries in a masterfully produced tome. The glossy, big format lends itself well to foodies of all types, who will relish the many pages of resourceful information and reliable recipes. With each recipe, Keller includes applicable techniques and must-know tidbits, so readers really won’t need to venture beyond these pages for much else. Tackling macaroons or tempering chocolate, for example, may terrify some baking newbies, but Keller’s focused prose lays out the steps clearly and confidently. One puzzling interruption is a series of clip art images sprinkled throughout. For such an otherwise fastidious attention to detail, these seem out of place and second-rate, though readers furiously baking Keller’s succulent treats may hardly notice. –Casey Bayer 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