Bouchon Bakery
By: Thomas Keller, with Sebastien Rouxel and Matt McDonald ; along with Susie Heller, Michael Ruhlman, and Amy Vogler ; photographs by Deborah Jones
Contributors: Rouxel, Sebastien; McDonald, Matt , 1970-
Publisher: Artisan
Published: 2012
Place of publication: New York
Language: eng
Number of pages: 399
ISBN-13: 9781579654351
Subjects: French Cooking; Bouchon (Restaurant)
Description: "The tastes of childhood have always been a touchstone for Thomas Keller, and in this ... 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."--From publisher description.
Notes: Includes index.