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Bouchon Bakery ( Thomas Keller Library )

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Description

Bouchon Bakery ( Thomas Keller Library)

Review Quotes:

“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”

Review Quotes:

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

— “Food & Wine”

Review Quotes:

“Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.” –Food & Wine

 

— “Publishers Weekly”

Review Quotes:

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

— “Entertainment Weekly “

Review Quotes:

“When Marie Antoinette said, ‘Let them eat cake, ‘ she couldn’t have dreamed of pastries as tasty as the ones in Thomas Keller’s kitchen.” –Entertainment Weekly

— “Library Journal”

Review Quotes:

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

— “LA Weekly”

Review Quotes:

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

— “Louisville Courier Journal”

Review Quotes:

“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

— “Buffalo News”

Review Quotes:

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

— “Booklist”

Review Quotes:

“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

— “Booklist”

Review Quotes:

“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)

— “Wall Street Journal”

Publisher Marketing:

#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.

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