"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 ...
"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.
Publishers Weekly, 2012-08-20 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.) (c) Copyright PWxyz, LLC. All rights reserved.
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