Bouchon Bakery

Keller, Thomas, 1955-

Book - 2012
Average Rating: 4 stars out of 5.
Bouchon Bakery
Workman Press.

Winner, IACP Cookbook Award for Food Photography & Styling (2013)

#1 New York Times Bestseller

Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery

The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, thetartes aux fruits.

Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

Publisher: New York : Artisan, c2012
ISBN: 9781579654351
Branch Call Number: 641.5944 K
Characteristics: 399 p. : col. ill. ; 29 cm.


From the critics

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Oct 06, 2014

perfect comment below from tyler_fpl - "you need to be feeling ambitious". precise and detailed. but perfect results every time.

May 06, 2013
  • Tyler_FPL rated this: 4.5 stars out of 5.

Beautiful book. Awesome recipes, detaiils and pictures. Most items will not be whipped up with no prep - you need to be feeling a bit ambitious. Bonus points for one of the few cookbooks that use weight measurements instead of volume, where appropriate.

Apr 15, 2013
  • sframbac rated this: 2 stars out of 5.

Hate that eggs are always listed in all of the recipes by weight.

Apr 06, 2013
  • ksoles rated this: 4 stars out of 5.

Not for the faint of heart, the most basic bread recipe in Keller and Rouxel's stunning new book requires ten pounds of rocks, a heavy-duty metal chain and a super-soaker. Seriously. But, despite the intimidation factor, who could resist gorgeous macarons, bacon-cheddar scones or pistachio Madelines?

Any serious baker would covet "Bouchon Bakery" as it provides meticulous instructions on how to recreate delicacies from one of the world's top bakeries. From rye batards to peppermint patties and even to gourmet dog treats, the book certainly contains something for every taste; just prepare yourself for an intense commitment before you delve into its pages.

Dec 18, 2012
  • carolyny rated this: 5 stars out of 5.

I somehow decided it would be wise to try the Raspberry Macaron recipe right in the middle of an already busy holiday season. Did I mention that this was my very first attempt at making these notoriously difficult cookies? The recipe was easy to follow and the macarons came as close to perfection as possible for a newbie! Keller is a culinary genius.

Nov 24, 2012

Beautiful blend of American and French bakery.


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Keller, Thomas, 1955-
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