Bouchon Bakery

(Hardback)

Publishing Details

Classifications

Physical Properties

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.

Reviews

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 theyll 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, Kellers newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone whos dreamed of making desserts that look like they came out of a pastry kitchen, Kellers guidance is icing on the cake.
Bon Apptit

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 couldnt have dreamed of pastries as tasty as the ones in Thomas Kellers kitchen.
Entertainment Weekly

[Bouchon Bakery] manages to be at the same time rigorous and friendly. . . . Youll 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 masters class in baking, preserved between covers.
Buffalo News

Simple and stunning.
Milwaukee Journal Sentinel

The ultimate baking book.
Charleston Post and Courier

Cookbooks dont come bigger or more beautiful than this.
Philadelphia Inquirer

Anyone who has had a life-altering baguette at one of Kellers 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

With a quirky modern design and sweetly personal anecdotes, Kellers newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone whos dreamed of making desserts that look like they came out of a pastry kitchen, Kellers guidance is icing on the cake. Bon Appetit

Behold the big shiny restaurant cookbook of 2012 . . . .Bouchon Bakery promises to charming in the same way Ad Hoc at Homewas. Eater

Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.Food Wine

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

When Marie Antoinette said, Let them eat cake, she couldnt have dreamed of pastries as tasty as the ones in Thomas Kellers kitchen.Entertainment Weekly

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

Stunning. . . . Surprisingly approachable. LA Weekly

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

A masters class in baking, preserved between covers. Buffalo News

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 wont need to venture beyond these pages for much else. Booklist

Author Bio

Thomas Kelleris 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 Mentor BKB Foundationestablished with chefs Jrme Bocuse and Daniel BouludKeller led Team USA to win the Bocuse dOr 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."