000			01737nam a2200241Ia 4500
003			NULRC
005			20250520102802.0
008			250520s9999 xx 000 0 und d
020			_a9781579654351
040			_cNULRC
050			_aTX 763 .K45 2012
100			_aKeller, Thomas _eauthor
245		0	_aBouchon bakery / _cThomas Keller and Sebastian Rouxel
260			_aNew York : _bArtisan Books, _cc2012
300			_a399 pages : _billustrations ; _c28 cm.
365			_bUSD21.72
504			_aIncludes index.
505			_aEvery morning in Paris -- Pecan Sandies for my mom -- The road to Bouchon bakery -- Enter Sebastien -- From the Loire Valley to Napa Valley -- A bread baker's journey -- Throw out your measuring cups -- The eternal question -- Cookies -- Scones & muffins -- Cakes -- Tarts -- Pate a choux -- Brioche & doughnuts -- Puff pastry & croissants -- Breads -- Confections -- Basics.
520			_a"The tastes of childhood have always been a touchstone for Thomas Keller, and in this ... 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 tartes aux fruits. 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."
650			_aBAKING
700			_aRouxel, Sebastian _eco-author
942			_2lcc _cBK
999			_c15304 _d15304