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Bouchon Bakery (The Thomas Keller - Hardcover, by Keller Thomas; Rouxel - Good b

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Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
Type
Hardcover
ISBN
9781579654351
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Artisan
ISBN-10
1579654355
ISBN-13
9781579654351
eBay Product ID (ePID)
113474896

Product Key Features

Book Title
Bouchon Bakery
Number of Pages
400 Pages
Language
English
Topic
Individual Chefs & Restaurants, Courses & Dishes / Desserts, Methods / Baking
Publication Year
2012
Illustrator
Yes
Genre
Cooking
Author
Thomas Keller, Sebastien Rouxel
Book Series
The Thomas Keller Library
Format
Hardcover

Dimensions

Item Height
1.3 in
Item Weight
86.7 Oz
Item Length
11.2 in
Item Width
11.3 in

Additional Product Features

Intended Audience
Trade
LCCN
2012-000695
Reviews
"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, "The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won't need to venture beyond these pages for much else." --Booklist, "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, "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, "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) "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, 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, "Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way A d Hoc at Home was." --Eater -- Food & Wine, 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), As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended. Library Journal (starred review), With a quirky modern design and sweetly personal anecdotes, Kellers newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone whos dreamed of making desserts that look like they came out of a pastry kitchen, Kellers guidance is icing on the cake. Bon Appetit, "Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook."  --Food & Wine, "The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won't need to venture beyond these pages for much else."   - Booklist, "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, "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, "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, When Marie Antoinette said, Let them eat cake, she couldnt have dreamed of pastries as tasty as the ones in Thomas Kellers kitchen. 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, Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was. -Eater, Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.  -Food & Wine, The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.  -Wall Street 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, "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 glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really wont need to venture beyond these pages for much else. Booklist, "As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended." - Library Journal (starred 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  , "As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended. " --Library Journal (starred review), 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, 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, "The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail."  --Wall Street Journal, "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, "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, "Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was." --Eater, 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, The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won't need to venture beyond these pages for much else. -Booklist, "Behold the big shiny restaurant cookbook of 2012 . . . .Bouchon Bakery promises to be charming in the same way Ad Hoc at Home was." -Eater, "The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail." --Wall Street Journal -- Entertainment Weekly
Dewey Edition
23
Dewey Decimal
641.5944
Synopsis
#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., 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., #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., 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.
LC Classification Number
TX719.K345 2012

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