"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 convection ovens.
The recipes here run the gamut from the very simple to the complex, but all are readily do able with many do ahead steps and brilliant guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.
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Comments about Bouchon Bakery:
Covers, bread, biscuits and pastry items. Great book it shows you how to make all these products at home and with tips for professionals.
"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
Number Of Pages: 400
Published: 23rd October 2012
Country of Publication: US
Dimensions (cm): 28.5 x 28.9 x 3.5
Weight (kg): 2.65
Edition Number: 1