Bouchon Bakery

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 Stunning. . . . Surprisingly approachable. --LA Weekly --Louisville Courier Journal 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 Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook. --Food & Wine --Publishers Weekly 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 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 As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended. --Library Journal (starred review) --LA Weekly The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail. --Wall Street Journal --Entertainment 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 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