by Thomas Keller (Author), Sebastien Rouxel (Author)
Hardcover: 400 pages
Publisher: Artisan (6 Nov. 2012)
Product Dimensions: 28.7 x 3.7 x 28.9 cm
Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon BakeryThe 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.
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) The book tells readers exactly what they ll need to succeed. . . . As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended. " Library Journal "(starred review) Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook. " Food & Wine" "Bouchon Bakery," oversize and sumptuous, brings heavyweight credentials to the genius category. . . . Those who were daunted by "The French Laundry Cookbook "can easily tackle homey sweets like pecan sandies or chocolate cherry scones. " New York Times Book 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" The knockout new pastry testament. . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail. " Wall Street Journal" Abundant photos demystify even seemingly dauntless tasks. " Better Homes & Gardens" 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" ["Bouchon Bakery"] manages to be at the same time rigorous and friendly. . . . You ll find detailed recipes and step-by-step photographs explaining all of the basic techniques. . . . workable and even pleasurable, even for the most recalcitrant baker. "Los Angeles Times" Inspired. " Country Living" A beautiful monster of a baking book. " Philadelphia City Paper" For pure food porn, "Bouchon Bakery" is the sweet choice. . . . Fun reading. " Providence Journal" Stunning. . . . Surprisingly approachable. " LA Weekly" A master s class in baking, preserved between covers. " Buffalo News" Simple and stunning. " Milwaukee Journal Sentinel" The ultimate baking book. " Charleston Post and Courier" Cookbooks don t come bigger or more beautiful than this. " Philadelphia Inquirer" Anyone who has had a life-altering baguette at one of Keller s restaurants will be delighted to know that recipes for his incomparable breads, brioche, cakes, tarts, muffins, and cookies are all in this flour-dusted, sugar-rolled must-have of a cookbook. " Houston Chronicle" "