Bouchon Bakery (The Thomas Keller Library). Dieser Artikel ist nicht verfügbar.
Sprache: Englisch
Verlag: Artisan, New York, NY, 2012
- Erstausgabe
- Hardcover
- Gebraucht
Anbieter: The Selected Shelf, Pikesville, MD, USAThe Selected Shelf
Verkäufer:in bei AbeBooks seit 28. Februar 2026
Zustand: Gebraucht - Gut bis sehr gut
EUR 24,30
Artikelbeschreibung des Verkäufers
Condition: Near Fine. Hardcover with dust jacket in Near Fine condition. First Edition. First Printing Light shelf wear and minor rubbing to dust jacket with a small crumple/crease at the upper rear corner. Binding is tight and square. Pages are clean and unmarked with no writing, highlighting, food stains, or ownership marks observed. Illustrated throughout with full-color photography. Listing photos show the exact copy included in this sale. Comprehensive baking reference from the Thomas Keller Library covering breads, pastries, viennoiserie, cookies, cakes, tarts, confections, and desserts. Includes detailed instruction on dough preparation, fermentation, laminating techniques, chocolate work, pastry fundamentals, bakery production methods, and precision baking. Features extensive step-by-step photography and professional techniques adapted for dedicated home bakers and culinary students.
Bestandsnummer des Verkäufers W_123
- Titel
- Bouchon Bakery (The Thomas Keller Library)
- Autor
- Keller, Thomas; Rouxel, Sebastien
- Verlag
- Artisan, New York, NY
- Erscheinungsjahr
- 2012
- Zustand
- Gut bis sehr gut
- Schutzumschlag
- Gut bis sehr gut
- Einband
- Hardcover
- Sprache
- Englisch
- ISBN-10
- 1579654355
- ISBN-13
- 9781579654351
- Auflage
- 1. Auflage
- Druck
- 1. Druck
- Artikelgewicht
- 5,8 Pfund
- Abmessungen
- Breite: 11,25 Zoll, Höhe: 11,5 Zoll, Tiefe: 1,25 Zoll
- Serie
- Buch 5 von 6: The Thomas Keller Library
- Verkäuferkataloge
- Cookbooks, Cookbooks Food & Drink
#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling
Enjoy delicious 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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