In his newest patisserie manifesto, Keller (Ad Hoc at Home) successfully takes on the world of artisan baking. Based on the recipes and experience at his Bouchon Bakery in Napa, this testament to "pastry chefs and bread bakers" lives up to the standard set by one of America's premier chefs. Covering all areas of baking, Keller has something for anyone interested in putting something in the oven. From the simple (corn muffins and rum cake) to the complex (pate a choux and multi-grain bread), and describing multiple stages of preparation, the book rests on the premise of "working clean." Beautifully displayed, the clear and precise recipes are a breeze to follow. Multiple introductions by Keller and the head staff at Bouchon Bakery provide an appreciation for the art, while the many added sections on technique (e.g., how to weigh ingredients properly ) and equipment (e.g., parchment paper ) illuminate the science and precision necessary for delicious results. Perhaps not the best choice for those in search of quick and easy comestibles, this lovely volume is a must-have for cooks who want to take baking to the next level. 250 color photos. (Oct.)
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
“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 “Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was.” —Eater
—Food & Wine “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)
—Wall Street Journal “The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.” —Wall Street Journal
—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
—Library 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 “Stunning. . . . Surprisingly approachable.” —LA Weekly
—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
—Buffalo News “A master’s class in baking, preserved between covers.” —Buffalo News
—Booklist “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
Stunning. . . . Surprisingly approachable.” —LA Weekly
Louisville Courier Journal
A master’s class in baking, preserved between covers.” —Buffalo News
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
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 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)
Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was.” —Eater
A master’s class in baking, preserved between covers.” —Buffalo News
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)
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
Bon Appetit Magazine Editors
Keller's acclaimed restaurant cookbooks (e.g., The French Laundry Cookbook) give dedicated cooks a chance to re-create his cuisine at home. Here, with executive pastry chef Sebastien Rouxel and head baker Matt McDonald, he demystifies the baked goods and confections served in the five Bouchon Bakeries. The book tells readers exactly what they'll need to succeed, from the spherical molds used to shape Cream Puffs to the unorthodox equipment used to generate steam for crusty breads (river rocks, metal chain link, and a Super Soaker water gun) to the brand names of preferred ingredients. VERDICT As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended.
