{"product_id":"bouchon-bakery-9781579654351","title":"Bouchon Bakery","description":"\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Winner, IACP Cookbook Award for Food Photography \u0026amp; Styling (2013)\u003cp\u003e\u003cb\u003eBaked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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 \u003ci\u003etartes aux fruits\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/23\/2012\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579654351\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 400\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 5.30lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.30h x 11.30w x 1.40d\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Finalist\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Citations: \u003c\/strong\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/20\/2012 pg. 56\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/15\/2012 pg. 9\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/15\/2012 pg. 95\u003cbr\u003e\u003ci\u003eEntertainment Weekly\u003c\/i\u003e 11\/30\/2012 pg. 78\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 12\/02\/2012 pg. 20\u003cbr\u003e","brand":"Thomas Keller, Sebastien Rouxel","offers":[{"title":"Default Title","offer_id":43568758161589,"sku":"9781579654351","price":51.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0473\/0804\/6492\/files\/img_1d8aed5b-15eb-4150-932c-bb2c57f3dcd8.jpg?v=1706630108","url":"https:\/\/pastforward.org\/products\/bouchon-bakery-9781579654351","provider":"Past Forward","version":"1.0","type":"link"}