{"product_id":"bouchon-bakery","title":"Bouchon Bakery","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003ci\u003e --Booklist\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\" --\u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eEater\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Behold the big shiny restaurant cookbook of 2012 . . . . \u003ci\u003eBouchon Bakery\u003c\/i\u003e promises to charming in the same way A\u003ci\u003ed Hoc at Home\u003c\/i\u003e was.\" --Eater\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.\" \u003ci\u003e--Food Wine\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.\" \u003ci\u003e--Wall Street Journal\u003c\/i\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eEntertainment Weekly \u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\"\u003ci\u003e\u003c\/i\u003e\u003ci\u003e--Entertainment Weekly\u003c\/i\u003e\u003cb\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Stunning. . . . Surprisingly approachable.\" --\u003ci\u003eLA Weekly\u003c\/i\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eLouisville Courier Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eBuffalo News\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A master's class in baking, preserved between covers.\" --\u003ci\u003eBuffalo News\u003c\/i\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThomas Keller \u003c\/b\u003eis the author of \n\u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e, \n\u003ci\u003eBouchon\u003c\/i\u003e, \n\u003ci\u003eUnder Pressure\u003c\/i\u003e, \n\u003ci\u003eAd Hoc at Home\u003c\/i\u003e, and \n\u003ci\u003eBouchon Bakery\u003c\/i\u003e. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or Foundation--established with chefs Jérôme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever. \n\u003cbr\u003eSebastien Rouxel, co-author with Thomas Keller of \n\u003ci\u003eBouchon Bakery\u003c\/i\u003e, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and per se. In 2005, he was named a \"Rising Star\" by \n\u003ci\u003eStarChefs \u003c\/i\u003emagazine. In 2006 and again in 2008, \n\u003ci\u003ePastry Art \u0026amp; Design \u003c\/i\u003emagazine declared him one of the \"Top Ten Best Pastry Chefs in America.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended.\u003ci\u003e\" --Library Journal \u003c\/i\u003e(starred review)\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eLA Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\" \u003ci\u003e--Publishers Weekly\u003c\/i\u003e (starred review)\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eWall Street Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Winner, IACP Cookbook Award for Food Photography \u0026amp; Styling (2013)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBaked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e 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 \n\u003ci\u003etartes aux fruits\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/20\/2012 pg. 56 (EAN 9781579654351, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/15\/2012 pg. 9 (EAN 9781579654351, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/15\/2012 pg. 95 (EAN 9781579654351, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eEntertainment Weekly\u003c\/span\u003e 11\/30\/2012 pg. 78 (EAN 9781579654351, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/02\/2012 pg. 20 (EAN 9781579654351, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781579654351, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKeller, Thomas\u003cbr\u003e\n\u003cb\u003eThomas Keller \u003c\/b\u003eis the author of \n\u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e, \n\u003ci\u003eBouchon\u003c\/i\u003e, \n\u003ci\u003eUnder Pressure\u003c\/i\u003e, \n\u003ci\u003eAd Hoc at Home\u003c\/i\u003e, and \n\u003ci\u003eBouchon Bakery\u003c\/i\u003e. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or Foundation--established with chefs Jérôme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRouxel, Sebastien\u003cbr\u003e\n\t\t\t\t\t\t\t\tSebastien Rouxel, co-author with Thomas Keller of \n\u003ci\u003eBouchon Bakery\u003c\/i\u003e, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and per se. In 2005, he was named a Rising Star by \n\u003ci\u003eStarChefs \u003c\/i\u003emagazine. In 2006 and again in 2008, \n\u003ci\u003ePastry Art \u0026amp; Design \u003c\/i\u003emagazine declared him one of the Top Ten Best Pastry Chefs in America.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Keller, Thomas\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2012-10-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Regional \u0026amp; Cultural|French|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bouchon Bakery|Baking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 5.3 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579654351\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781579654351\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154359615766,"sku":"SP-9781579654351","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781579654351_spiral.png?v=1774943248","url":"https:\/\/lusper.myshopify.com\/products\/bouchon-bakery","provider":"Lusperbooks","version":"1.0","type":"link"}