Bouchon Bakery

Bouchon Bakery

by Thomas Keller and Sebastien Rouxel

Winner, IACP Cookbook Award for Food Photography & Styling (2013)

“Baking is a unifying force. The smell of baking bread is the smell of sustenance and security. A bakery is an anchor – it draws a community around it. And that is one source of my desire to offer baked goods to as many people as possible, and why I’m so excited to be sharing the craft in this book.” – Thomas Keller

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.

This master cookbook combines beautifully photographed creations with truly inspiring recipes. The authors will thoroughly guide you through their passion for food and inspire you with each page in the book. There are beautifully laid out photography, delicious recipes, invaluable instruction, and entertaining narration perfect for beginners and advanced bakers alike. Specific techniques are described with great detail aided by wonderfully presented images to give you a truly satisfying experience with each recipe in the book.

About the Authors:

Thomas Keller

Thomas Keller

Thomas Keller is renowned for his culinary skills and exceptionally high personal standards. He established a collection of restaurants that set the standard within the hospitality industry. He worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986.

Keller took ownership of The French Laundry in 1994. His French bistro Bouchon debuted nearby in 1998, with Bouchon Bakery following five years later.

He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc located in Yountville, Per Se and Bouchon Bakery in in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas.

In 2001, Keller was named “America’s Best Chef” by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. His accolades include consecutive “Best Chef” awards from the James Beard Foundation and “Chef of the Year” by the Culinary Institute of America (CIA). In 2010 he was elected to the CIA’s Board of Trustees, contributing his unique perspective and leadership to furthering the school’s educational mission. Keller is the only American-born chef to hold multiple three star ratings by the Michelin Guide, having received a total of seven stars in the 2011 editions.

Sebastien Rouxel

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
Hardcover: 400 pages
Publisher: Artisan; First Edition edition (October 23, 2012)
Language: English
ISBN-10: 1579654355
ISBN-13: 978-1579654351
Product Dimensions: 11.3 x 11.3 x 1.4 inches
Shipping Weight: 5.8 pounds

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