 | |
| 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]