From the beginning, award-winning chef-proprietor, Thomas Keller, preaches on the importance of precision. From weighing ingredients instead of using a measuring cup, to understanding time and temperature differences when baking in standard ovens verses convection ovens; from knowing your oven hot spots, and understanding how your oven cycles, to becoming familiar with the effect room temperatures have on allowing dough to relax. You’ll even find chocolate tempering temperatures on page 370. As Keller puts it, “It’s all about finesse.” Nearly 150 recipes grace over 375 pages. Award-winning food photography and styling (2013 IACP Award) walks readers through each step in the sometimes complicated process of baking cookies, cakes, tarts, and confections. There’s even a picture of Keller’s favorite instant-read thermometer on page 345 - the Thermapen! Having written several books including, The French Laundry Cookbook, Bouchon, Under Pressure: Cooking Sous Vide, and Ad Hoc at Home, Bouchon Bakery is the book that finally gives readers a sneak peek into the inner workings of Keller’s six French bakeries. Along with Bouchon’s Executive Pastry Chef, Sebastien Rouxel, and Head Baker Matthew McDonald, Keller offers a blend of precision and thorough instruction on every page. Whether you’re a would-be baker, or a seasoned professional, chances are Thomas Keller’s Bouchon Bakery has more than a few recipes you’ve never even considered. Pick up your copy and join Keller in his desire to, “...offer baked goods to as many people as possible...”
