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Bouchon Bakery

Bouchon Bakery

by T. KellerThomas Keller and Sebastien Rouxel
Hardback
Publication Date: 23/10/2012
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RRP  $99.00 $69.80
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Thomas’s dream to open a boulangerie in Yountville a little shop like the kind he loved so much in Paris as a young cook, where he could offer croissants, pains au raisins, and baguettes in the morning and cookies, tarts, and cakes in the afternoon was realized in July 2003.

Nine years later, he now owns five such bakeries. In Bouchon Bakery, Thomas and Sebastien, his pastry chef, elevate not just the French classics, but also those touchstone sweets from childhood caramel apples, toffee, doughnuts, ‘clairs, pecan sandies, and more.

With over 150 recipes, it’s all here: from breakfast pastries like muffins and croissants to macarons and mille-feuilles; from cakes and confections to pies and tarts and breads of all kinds.

Plus fascinating insight into Thomas’s creative process and the centrality of certain foods and experiences in his and Sebastien’s baking. Altogether it’s a teeming and delicious collection wherein the authors advance the baker’s craft while having a hell of a good time. Readers will too.

ISBN:
9781579654351
9781579654351
Category:
Cakes
Format:
Hardback
Publication Date:
23-10-2012
Language:
English
Publisher:
Artisan
Country of origin:
United States
Pages:
400
Dimensions (mm):
287x289x36mm
Weight:
2.65kg
Thomas Keller

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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