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Bouchon Bakery Hardcover – Oct 23 2012


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Product Details

  • Hardcover: 400 pages
  • Publisher: Artisan; First Edition edition (Oct. 23 2012)
  • Language: English
  • ISBN-10: 1579654355
  • ISBN-13: 978-1579654351
  • Product Dimensions: 28.7 x 3.7 x 28.9 cm
  • Shipping Weight: 2.6 Kg
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: #6,527 in Books (See Top 100 in Books)

Product Description

Review

“Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was.” ―Eater

(Eater)

“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)

(Publishers Weekly)

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

(Wall Street Journal)

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

(Library Journal)

“Stunning. . . . Surprisingly approachable.” ―LA Weekly

(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

(Louisville Courier Journal)

“A master’s class in baking, preserved between covers.” ―Buffalo News

(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 won’t need to venture beyond these pages for much else.” ―Booklist

(Booklist)

“When Marie Antoinette said, ‘Let them eat cake,’ she couldn’t have dreamed of pastries as tasty as the ones in Thomas Keller’s kitchen.” ―Entertainment Weekly

(Entertainment Weekly)

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



“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 book tells readers exactly what they’ll 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, Keller’s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who’s dreamed of making desserts that look like they came out of a pastry kitchen, Keller’s guidance is icing on the cake.”
Bon Appétit
 
“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 couldn’t have dreamed of pastries as tasty as the ones in Thomas Keller’s kitchen.”
―Entertainment Weekly
 
“[Bouchon Bakery] manages to be at the same time rigorous and friendly. . . . You’ll 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 master’s class in baking, preserved between covers.”
―Buffalo News
 
“Simple and stunning.”
―Milwaukee Journal Sentinel
 
“The ultimate baking book.”
―Charleston Post and Courier
 
“Cookbooks don’t come bigger or more beautiful than this.”
―Philadelphia Inquirer
 
“Anyone who has had a life-altering baguette at one of Keller’s 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
 

About the Author

Thomas Keller, author of The French Laundry CookbookBouchonUnder Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. 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. 



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."

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Most helpful customer reviews

7 of 7 people found the following review helpful By amp on Feb. 18 2013
Format: Hardcover
Made croissants for the first time using the recipe in this book. The instructions are clear, with beautiful, helpful photos. They were by far the best croissants I have ever eaten, not only the warm out of the oven but the next day as well. I have omitted the diastatic malt since I did not have it, and I am not sure what it could have improved since they came out perfect. The book contains a great set of recipes with very clear explanations.
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3 of 3 people found the following review helpful By J. Winter on Nov. 29 2014
Format: Hardcover
Bouchon bakery is by far the best baking book I have ever gotten my hands on (it was given to me as a gift), most of the recipes that I have tried are either excellent, very good or even the best I have ever tried. The only recipes that have failed were the madeline cake (that was my fault-I think- I substituted corn syrup for glucose) and the cream puffs.

The book recommends using a scale, which works fine for me, but is not required as it includes normal measurements as well - most measurements are in odd quantities though (1 1/2 cup + 1 1/2 Tbsp, for example). I measured the larger/heavier ingredients with the scale, and measure smaller/lighter ingredients with a tsp or Tbsp measurement as my scale isn't that accurate. Note that I usually cut back on the salt a little bit.

Some people have noted the setup (a pan with rocks and chain...) he suggests for making steam for a crispier crust on your bread, it is just a suggestion and not necessary.

A lot of the recipes include a photo (but not all) and there are photos that demonstrate techniques like how to shape dough, or how to make croissants.

While there are some labour intensive recipes (croissants, for example) I have found that most of the recipes that I have made, below, to be easy - medium difficulty with the help of a good quality stand mixer. Such as: Breville BREBEM800XL 5-Quart Die-Cast Stand Mixer

**********************************************************************
Some recipes that I have made and highly recommend:

Double chocolate chunk and chip cookies - seriously the best chocolate chip cookies that I have ever tried, and I mean ever!
Read more ›
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3 of 3 people found the following review helpful By Reader Writer Runner TOP 50 REVIEWER on April 6 2013
Format: Hardcover
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.
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2 of 2 people found the following review helpful By HugMart on Jan. 28 2014
Format: Hardcover Verified Purchase
After visiting Bouchon Bakery in Yountville, California I decided to buy the book.

Perfect for memories of my visit but it is not really a book to reproduce the recipes from the bakery at home. Good equipment and (some) hard to find ingredients are required.

Great read, nice images but not a "cook book" per se.
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3 of 3 people found the following review helpful By Gary Schrader on May 3 2013
Format: Hardcover Verified Purchase
Great book lots of recipes and very interesting reading, like the book however some of the recipes are very expensive to make.
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2 of 2 people found the following review helpful By MJ Fenton on April 15 2013
Format: Hardcover Verified Purchase
Wonderful recipes, beautiful book. Some ingredients may not be at your regular grocer but are available on line at great prices. Great purchase!!! HIGHLY RECOMMEND!!!
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9 of 11 people found the following review helpful By Hilary Randall on Dec 1 2012
Format: Hardcover Verified Purchase
This is a beautiful book to look at and is easy to read with clear photos of the methods to use.
i am a fairly experienced bread maker and I thought the methods of shaping which were lengthier than mine were not noticeably superior.
I am interested in the gluten-free recipes but I think the Cup4Cup is very expensive and also cannot be obtained in Canada. I shall grind my own blend.
The book makes me want to visit the bakery.
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1 of 1 people found the following review helpful By Sirka Till on Dec 18 2013
Format: Hardcover Verified Purchase
This book is excellent. However not for the beginner, let alone experienced. Precision, as to be expected of TK is an essential here. So if you are an instinctive baker this is not for you?if you are a perfectionist you will live it and hence get perfect results
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