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- Publisher: Artisan Division of Workman Publishing
- Format: Hardback | 400 pages
- Dimensions: 284mm x 287mm x 38mm | 2,608g
- Publication date: 11 April 2013
- Publication City/Country: New York
- ISBN 10: 1579654355
- ISBN 13: 9781579654351
- Illustrations note: 250 full colour photographs
- Sales rank: 3,738
"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.
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By Mary Campbell 27 Oct 2013
This is a gorgeous book I have added to my collection. Well written, beautiful pictures and amazing recipes. I can't stop looking at it! Love the story/introduction of how it all came about as well. It's very American meets traditional French. A great book for keen bakers.
The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won t need to venture beyond these pages for much else. " Booklist""