Bouchon Bakery (cookbook)
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| Authors | Thomas Keller and Sebastien Rouxel |
|---|---|
| Illustrator | Deborah Jones[1] |
| Language | English |
| Subject | Cookbook |
| Published | 23 October 2012 (Artisan) |
| Publication place | America |
| Media type | |
| Pages | 400 |
| Award | 2013 IACP Food Photography and Styling award[2] |
| ISBN | 978-1579654351 |
Bouchon Bakery is a 2012 cookbook written by American chef Thomas Keller and Sebastien Rouxel. The cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef.[3] Bouchon Bakery contains close to 150 recipes, as well as cooking tips and techniques.[4] Keller tested many of the recipes with gluten-free flour.[4] Bouchon Bakery emphasizes "clean cooking".[5] Recipes contained in Bouchon Bakery include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread,[6] as well as a recipe for baked dog food.[7]
The New York Times food critic William Grimes called Bouchon Bakery "a real cookbook" but noted that "going to Keller for a blueberry muffin recipe seems a little like hiring Frank Gehry to design your birdhouse".[3] Russ Parsons of the Los Angeles Times wrote that "so many "finesse points" are demonstrated and explained that one could conceivably start a bakery by cooking your way through" Bouchon Bakery.[6] LA Weekly called Bouchon Bakery "surprisingly approachable" and "one glorious pastry book".[7]
Bouchon Bakery won the 2013 IACP award for food photography and styling.[2]
References
[edit]- ^ Ruhlman, Michael (9 June 2011). "Update: Bouchon Bakery Cookbook". Ruhlman. Retrieved 3 July 2016.
- ^ a b Zavoral, Linda (9 April 2013). "Bay Area Winners of IACP Culinary, Cookbook Awards". Oakland Tribune. Archived from the original on 11 September 2016. Retrieved 3 July 2016 – via Highbeam Research.
- ^ a b Grimes, William (30 November 2012). "Cooking: 'Bouchon Bakery,' 'Salt Sugar Smoke,' and More". The New York Times. Retrieved 3 July 2016.
- ^ a b Velden, Dana (26 March 2013). "Bouchon Bakery by Thomas Keller and Sebastien Rouxel". Kitchn. Retrieved 3 July 2016.
- ^ "Bouchon Bakery". Publishers Weekly. 20 August 2012. Retrieved 3 July 2016.
- ^ a b Parsons, Russ (16 August 2012). ""Bouchon Bakery," fighting the fear of croissants". Los Angeles Times. Retrieved 3 July 2016.
- ^ a b Garbee, Jenn (31 October 2012). "Cookbook Of The Week: Bouchon Bakery + Thomas Keller's Secret To A Memorable Macaron". LA Weekly. Retrieved 3 July 2016.
General references
- Forbes, Paula (4 October 2012). "First Look: Thomas Keller's Bouchon Bakery Cookbook". Eater. Retrieved 3 July 2016.
- Flatt, Colin (26 October 2012). "Thomas Keller on the Bouchon Bakery Cookbook and the Meaning of a Chocolate Chip Cookie". Eater. Retrieved 3 July 2016.