Bouchon Bakery
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Bouchon Bakery

4.29 (3,497 ratings by Goodreads)
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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 | 2,653.52g
  • Artisan Division of Workman Publishing
  • New York, United States
  • English
  • 1579654355
  • 9781579654351
  • 30,802

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)

--Wall Street Journal "A master's class in baking, preserved between covers." --Buffalo News

--Booklist "This book instilled me with enough confidence to actually achieve picture-worthy results. . . . Oh, and please resist cutting out the pictures and eating them. Fun and informative for the beginner, and full of helpful techniques for the old hand." --Louisville Courier Journal

--Buffalo News "Stunning. . . . Surprisingly approachable." --LA Weekly

--Louisville Courier Journal "As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended." --Library Journal (starred review)

--LA Weekly "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

--Library Journal "The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail." --Wall Street Journal

--Entertainment Weekly "Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook." --Food & Wine



--Publishers Weekly "Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was." --Eater

--Food & Wine "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



--Eater "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
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About T. Keller

Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has five restaurants and five bakeries in the United States. 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. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you'd never know the difference. 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

3,497 ratings
4.29 out of 5 stars
5 55% (1,926)
4 27% (946)
3 13% (439)
2 3% (115)
1 2% (71)

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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