Bouchon Bakery

Bouchon Bakery

4.3 (4,011 ratings by Goodreads)
By (author)  , By (author)  , By (author) 

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Description

"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
  • 287 x 289 x 35.56mm | 2,404.04g
  • Artisan Division of Workman Publishing
  • New York, United States
  • English
  • New
  • more than 300 color photographs
  • 1579654355
  • 9781579654351
  • 40,794

Review quote

"A master's class in baking, preserved between covers." --Buffalo News-- "Booklist"
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About T. Keller

Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or BKB Foundation-established with chefs Jerome Bocuse and Daniel Boulud-Keller led Team USA to win the Bocuse d'Or competition in Lyon, France, for the first time ever.

Sebastien Rouxel, co-author with Thomas Keller of Bouchon Bakery, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and per se. In 2005, he was named a "Rising Star" by StarChefs magazine. In 2006 and again in 2008, Pastry Art & Design magazine declared him one of the "Top Ten Best Pastry Chefs in America."
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Rating details

4,011 ratings
4.3 out of 5 stars
5 56% (2,232)
4 27% (1,064)
3 13% (502)
2 3% (132)
1 2% (81)

Our 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 bakers.show more
by Mary Mead
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