Bouchon Bakery

Nonfiction, Food & Drink, Professional, Baking & Desserts, Desserts, Baking
Cover of the book Bouchon Bakery by Thomas Keller, Sebastien Rouxel, Artisan
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Author: Thomas Keller, Sebastien Rouxel ISBN: 9781579657550
Publisher: Artisan Publication: October 25, 2016
Imprint: Artisan Language: English
Author: Thomas Keller, Sebastien Rouxel
ISBN: 9781579657550
Publisher: Artisan
Publication: October 25, 2016
Imprint: Artisan
Language: English

**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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

**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.

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