Bouchon Bakery (Hardback)
$52.29 - Free shipping worldwide (to United States and
all these other countries) Usually dispatched within 48 hours | |Short Description for Bouchon Bakery Includes a chapter that offers treats such as: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, flavoured marshmallows, and bonbons, as well as holiday delights. This title provides weights for ingredients, as well as volume measures, and directions for standard and convections ovens.
Full description- Publisher: Artisan Division of Workman Publishing
- Published: 23 October 2012
- Format: Hardback 400 pages
- See: Full bibliographic data
- Categories: National & Regional Cuisine | Desserts | Cakes, Baking, Icing & Sugarcraft
- ISBN 13: 9781579654351 ISBN 10: 1579654355
- Sales rank: 1,554
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Full description for Bouchon Bakery
"Bouchon Bakery" is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, or a flash of ingenuity that reveals a whole new way to heighten flavour and enhance texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable, whether you're making a doughnut or an eclair, a croissant or a cream puff. The Candy and Confections chapter offers unimaginable treats: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, Flavoured marshmallows, and bonbons, as well as holiday delights. Each recipe provides weights for ingredients, as well as volume measures, and directions for standard and convections ovens. The recipes here run the gamut from the very simple to the complex, but all are readily doable with many doahead steps and brilliant guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.
