Bouchon Bakery by Thomas Keller

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Winner, IACP Cookbook Award for Food Photography & Styling (2013)

#1 New York Times Bestseller

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.


About Thomas Keller

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Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has eleven restaurants and bakeries in the United States. His two Michelin Guide three-star-rated restaurants, The French Laundry and per se, continue to vie for best restaurant in America and for ranking among the top five eateries in the world. He has been honored with innumerable awards, from an honorary doctorate to outstanding restaurateur to chef of the year (for successive years). 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."
Published October 23, 2012 by Artisan. 400 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Bouchon Bakery

The New York Times

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Is Bouchon Bakery good for the Time Warner Center, an exceptional bakery and a viable choice for lunch in the neighborhood?

Apr 19 2006 | Read Full Review of Bouchon Bakery

The New York Times

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Most of the current season’s cookbooks are heavily influenced, in visual style and in content, by the relentless advance of food television.

Nov 30 2012 | Read Full Review of Bouchon Bakery

Publishers Weekly

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In his newest patisserie manifesto, Keller (Ad Hoc at Home) successfully takes on the world of artisan baking.

Aug 20 2012 | Read Full Review of Bouchon Bakery

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