Bouchon Bakery (Thomas Keller Library) - Tapa dura

"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 "A master's class in baking, preserved between covers." --Buffalo News --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 --Buffalo News "Stunning. . . . Surprisingly approachable." --LA Weekly --Louisville Courier 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 "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 "The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail." --Wall Street Journal --Entertainment Weekly "Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook." --Food & Wine --Publishers Weekly "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 "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 "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

"Bouchon Bakery" is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, or a flash of ingenuity that reveals a whole new way to heighten flavour and enhance texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable, whether you're making a doughnut or an eclair, a croissant or a cream puff. The Candy and Confections chapter offers unimaginable treats: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, Flavoured marshmallows, and bonbons, as well as holiday delights. 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.