Bouchon Bakery

#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.

Binding Type: Hardcover
Publisher: Artisan Publishers
Published: 10/23/2012
ISBN: 9781579654351
Pages: 400
Weight: 5.30lbs
Size: 11.30h x 11.30w x 1.40d
Award: IACP Crystal Whisk Award - Winner
Award: IACP Crystal Whisk Award - Finalist

Review Citations: Publishers Weekly 08/20/2012 pg. 56
Booklist 10/15/2012 pg. 9
Library Journal 10/15/2012 pg. 95
Entertainment Weekly 11/30/2012 pg. 78
New York Times Book Review 12/02/2012 pg. 20