Bouchon Bakery

Bouchon Bakery

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"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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Product details

  • Hardback | 400 pages
  • 284.48 x 287.02 x 38.1mm | 2,608.14g
  • Artisan Division of Workman Publishing
  • New York, United States
  • English
  • 250 full colour photographs
  • 1579654355
  • 9781579654351
  • 4,826

Review quote

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" "

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Customer reviews

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 more
by Duncan Hall