# Bouchon Bakery - Hardcover

by **Thomas Keller** (Author), **Sebastien Rouxel** (Author)

**#1 _New York Times_ Bestseller**

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

**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.

### Author Biography

**Thomas Keller** is the author of _The French Laundry Cookbook_, _Bouchon_, _Under Pressure_, _Ad Hoc at Home_, and _Bouchon Bakery_. 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. In 2017, as part of the Ment'or Foundation--established with chefs J駻e Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever.  
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."

**Number of Pages:** 400

**Dimensions:** 1.4 x 11.3 x 11.3 IN

**Illustrated:** Yes

**Publication Date:** October 23, 2012

**Award:** IACP Crystal Whisk Award (2013)

**Award:** IACP Crystal Whisk Award (2013)

## Details

- **Price:** 60.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 60.00 USD | In stock |

## Images

- Bouchon Bakery - Hardcover

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