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"Bouchon Bakery" by T. Keller and S. Rouxel is a 2012 hardcover book from The Thomas Keller Library series. This book focuses on individual chefs and restaurants, specifically highlighting desserts and baking methods. It features illustrations and a dust jacket, making it an engaging read for both young adults and adults interested in culinary topics. With a publication year of 2012, this book offers a comprehensive look at the world of baking, making it a valuable addition to any cookbook collection."
Book Overview
#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.
Format: Hardcover
Language: English
ISBN: 1579654355
ISBN13: 9781579654351
Release Date: October 2012
Publisher: Artisan Publishers
Length: 400 Pages
Weight: 5.85 lbs.
Dimensions: 1.4" x 11.3" x 11.3"
** Please note this book has been previously enjoyed. Pages may be folded or crinkled. Book may show signs of wear, discoloration and have writing on the pages. Please see pics**.
