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Bouchon Bakery Hardcover – Oct 23 2012

4.4 out of 5 stars 29 customer reviews

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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: 2.4 Kg
  • Average Customer Review: 4.4 out of 5 stars 29 customer reviews
  • Amazon Bestsellers Rank: #20,893 in Books (See Top 100 in Books)
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Product description

Review

“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
 



“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

(Eater)

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

(Food & Wine)

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

(Publishers Weekly)

“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)

(Wall Street Journal)

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

(Entertainment Weekly)

“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

(Library Journal)

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

(LA Weekly)

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

(Louisville Courier Journal)

“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

(Buffalo News)

About the Author

Thomas Keller, author of THE FRENCH LAUNDRY COOKBOOK, BOUCHON, UNDER PRESSURE, AD HOC AT HOME, and BOUCHON BAKERY, has six restaurants and five 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. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you’d never know the difference. As part of the ment’or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win silver at the 2015 Bocuse d’Or competition in Lyon, France, which was the first time the United States has ever placed on the podium.



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