Bouchon Bakery / Thomas Keller and Sebastien Rouxel with Susie Heller, Matthew McDonald, Michael Ruhlman, and Amy Vogler ; photographs by Deborah Jones.

By:

Keller, Thomas, 1955-

Contributor(s):

Material type: Text

TextPublication details: New York : Artisan, c2012.Description: 399 pages col. ill. ; 29 cmISBN:

1579654355
9781579654351

Subject(s):

Genre/Form:

Cookbooks.

DDC classification:

641.5944 KEL

Contents:

Every morning in Paris -- Pecan Sandies for my mom -- The road to Bouchon bakery -- Enter Sebastien -- From the Loire Valley to Napa Valley -- A bread baker\'s journey -- Throw out your measuring cups -- The eternal question -- Cookies -- Scones & muffins -- Cakes -- Tarts -- Pate a choux -- Brioche & doughnuts -- Puff pastry & croissants -- Breads -- Confections -- Basics.

Summary: 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.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Peter Burns Collection	641.5944 KEL (Browse shelf(Opens below))	Available		225577

Donated by the family of Peter Burns

Includes index.

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.