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.
Each recipe provides weights for ingredients, as well as volume measures, and directions for standard and convections ovens. The recipes here run the gamut from the very simple to the complex, but all are readily doable with many doahead steps and brilliant guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.
Reviews
“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 )
“Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.” —(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 )
“The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.” —(Wall Street Journal )
Biography
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure,
and Ad Hoc at Home has been honored with innumerable awards, from an honorary
doctorate to outstanding restaurateur to chef of the year (for successive
years). His two Michelin Guide three-star-rated restaurants, French Laundry and
Per Se, continue to vie for best restaurant in America and for ranking among the
top five eateries in the world. Ad Hoc, his casual family-style restaurant,
opened in 2006.
