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Bouchon Bakery

Keller, Thomas; Rouxel, Sebastien

Verlag: Artisan, 2012
ISBN 10: 1579654355 / ISBN 13: 9781579654351
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Titel: Bouchon Bakery

Verlag: Artisan

Erscheinungsdatum: 2012

Einband: Hardcover

Zustand: Used

Beschreibung:

This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: 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. Buchnummer des Verkäufers ABE_book_usedgood_1579654355

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Inhaltsangabe:

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.

Inhaltsangabe:

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.

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