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Trending Bestseller
Bouchon Bakery
Thomas's dream to open a boulangerie in Yountville - a little shop like the kind he loved so much in Paris as a young cook, where he could offer croissants, pains au raisins, and baguettes in the morning and cookies, tarts, and cakes in the afternoon - was realized in July 2003. Nine years later, he now owns five such bakeries. In Bouchon Bakery, Thomas and Sebastien, his pastry chef, elevate not just the French classics, but also those touchstone sweets from childhood - caramel apples, toffee, doughnuts, ?clairs, pecan sandies, and more. With over 150 recipes, it's all here: from breakfast pastries like muffins and croissants to macarons and mille-feuilles; from cakes and confections to pies and tarts and breads of all kinds. Plus fascinating insight into Thomas's creative process and the centrality of certain foods and experiences in his and Sebastien's baking. Altogether it's a teeming and delicious collection wherein the authors advance the baker's craft while having a hell of a good time. Readers will too.
Hardback
400 Pages
$99.00
In Stock: Ships in 4-6 Days
Bouchon Bakery
$99.00
Description
#1 New York Times Bestseller
Winner, IACP Cookbook Award for Food Photography & Styling (2013)
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, the tartes 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.
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