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Bouchon Bakery by Thomas Keller and Sebastien Rouxel

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  • Pecan sandies for my mom

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; pecans; butter

  • Oatmeal raisin cookies

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; butter; vanilla paste; old-fashioned oats; raisins; golden raisins; ground cinnamon

  • TLCs

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; ground cinnamon; butter; vanilla beans; old-fashioned oats; pecans

  • Chocolate chunk and chip cookies

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; blackstrap molasses; dark chocolate; chocolate chips; butter

  • Double chocolate chunk and chip cookies

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; blackstrap molasses; dark chocolate; chocolate chips; butter; alkalized unsweetened cocoa powder

  • Better nutters

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead
    • Ingredients: roasted unsalted peanuts; all-purpose flour; butter; peanut butter; vanilla paste; old-fashioned oats; eggs; granulated sugar

  • TKOs

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Halloween
    • Ingredients: white chocolate; heavy cream; all-purpose flour; butter; alkalized unsweetened cocoa powder

  • Shortbread

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas
    • Ingredients: butter; vanilla paste; all-purpose flour

  • Chocolate shortbread

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas
    • Ingredients: butter; vanilla paste; all-purpose flour; alkalized unsweetened cocoa powder

  • Speculoos

    • Categories: Cookies, biscuits & crackers; Quick / easy; Afternoon tea; Cooking ahead; Dutch; Belgian
    • Ingredients: cake flour; whole wheat flour; ground cinnamon; clover honey; butter

  • Dog treats

    • Categories: Cookies, biscuits & crackers
    • Ingredients: bacon; chicken livers; cornmeal; all-purpose flour; chicken stock; tomato ketchup; egg whites

  • Florentines (Florentins)

    • Categories: Cookies, biscuits & crackers; Afternoon tea; French; Italian
    • Ingredients: glucose; clover honey; sliced almonds; pistachio nuts; all-purpose flour; powdered sugar; almond flour; butter; vanilla beans; oranges; granulated sugar; light corn syrup; compound chocolate

  • Vanilla macarons

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: almond flour; powdered sugar; egg whites; vanilla beans; granulated sugar; butter

  • Lemon macarons

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: almond flour; powdered sugar; granulated sugar; butter; yellow food coloring; silver leaf; lemons; eggs

  • Raspberry macarons

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: almond flour; powdered sugar; granulated sugar; butter; silver leaf; pink food coloring; egg whites; apple pectin; raspberry purée

  • Hazelnut macarons

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: powdered sugar; granulated sugar; butter; hazelnut flour; Trimoline; heavy cream; fleur de sel; milk chocolate with caramel

  • Plain scones

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: all-purpose flour; cake flour; butter; heavy cream; crème fraîche; white sparkling sugar

  • Chocolate cherry scones

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: vanilla beans; dried tart cherries; all-purpose flour; heavy cream; chocolate chips; butter

  • Cinnamon honey scones

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: ground cinnamon; clover honey; all-purpose flour; cake flour; butter; heavy cream; crème fraîche

  • Bacon cheddar scones

    • Categories: Bread & rolls, savory; Cooking ahead
    • Ingredients: cake flour; butter; heavy cream; crème fraîche; applewood smoked bacon; white cheddar cheese; chives
    • Accompaniments: Corn muffins

  • Corn muffins

    • Categories: Cakes, small; Afternoon tea; Cooking ahead
    • Ingredients: all-purpose flour; cornmeal; frozen corn
    • Accompaniments: Bacon cheddar scones

  • Bran muffins

    • Categories: Cakes, small; Afternoon tea; Cooking ahead
    • Ingredients: wheat bran; toasted wheatgerm; buttermilk; half and half cream; vanilla beans; clover honey; blackstrap molasses; golden raisins; pumpkin seeds; flaxseeds; pears; Sauvignon blanc wine

  • Blueberry muffins

    • Categories: Cakes, small; Afternoon tea; Cooking ahead
    • Ingredients: frozen blueberries; cake flour; blackstrap molasses; clover honey; vanilla paste; buttermilk; all-purpose flour; almond flour; granulated sugar; butter

  • Almond streusel topping

    • Categories: Cakes, small; Cooking ahead
    • Ingredients: almond flour; butter

  • Lemon-poppy seed muffins

    • Categories: Cakes, small; Afternoon tea; Cooking ahead
    • Ingredients: cake flour; granulated sugar; vanilla paste; butter; lemons; poppyseeds

Notes about this book

  • ldubois2 on November 21, 2012

    Have made oatmeal raisin cookies and bouchons. Not complicated, almost as good as Yountville. Don't have a convection oven...this book makes me wish I did. I did buy the Bouchon molds from WS.

Notes about Recipes in this book

  • Gingerbread (Pain d'epices)

    • jlunar on February 04, 2013

      Might try to make this with some butter instead next time. Very easy though!

  • Speculoos

    • jlunar on February 04, 2013

      Not sure if this is a more traditional take on the recipe, but I had hoped for a cookie more like the Lotus brand flavour profile. Recipe: http://www.foodpr0n.com/2012/10/27/speculoos-cookie-recipe/?utm_source=twt&utm_medium=eyb&utm_campaign=keller

  • Witches' hats

    • jlunar on February 04, 2013

      Pain in the bum to make, but great-looking results. I split up the making of this over a few days to make it less crazy. Recipe & notes: http://www.foodpr0n.com/2012/10/27/witches-hats-recipe/?utm_source=twt&utm_medium=eyb&utm_campaign=keller

  • Vanilla marshmallows (Guimauve a la vanille)

    • jlunar on February 04, 2013

      I had really good results from this recipe - strictly for the witches' hats though. Did not have as-good results for just squares.

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Reviews about this book

  • Food52 by Danny Meyer

    The 2013 Piglet Tournament of Cookbooks vs. Deb Perelman's The Smitten Kitchen Cookbook

    Full review

  • Food52 by James Oseland

    The 2013 Piglet Tournament of Cookbooks winner vs. Humphry Slocombe Ice Cream Book

    Full review

  • Food52 by Meredith Erickson

    The 2013 Piglet Tournament of Cookbooks winner vs. Melissa Hamilton & Christopher Hirsheimer's Canal House Cooks Every Day

    Full review

  • Serious Eats

    The photos, while stunning (it's a huge book) are also educational... It's as much of a pleasure to pore through Bouchon Bakery as it is to bake from it. Any effort you make will be richly rewarded.

    Full review

  • Ruhlman.com

    ...a must for all professional bakers and all serious home bakers. The bread section alone, by head baker Matt McDonald, is worth the price of the book.

    Full review

  • Baking Bites

    The recipes are extremely detailed and really aim to walk you through the entire every single detail so that you can turn out perfect version in your own kitchen...

    Full review

  • LA Times

    ...there’s certainly no compromising with the recipes. So many “finesse points” are demonstrated and explained that one could conceivably start a bakery by cooking your way through it.

    Full review

  • Tasting Table

    Every recipe is put through the Keller wringer, demanding precision and yielding perfection. When we baked the Better Butters, it felt like training for the NFL after years of playing peewee ball.

    Full review

  • LA Weekly

    This is one glorious pastry book, as to be expected from Keller. But it's also surprisingly approachable...

    Full review

  • Style Saloniste

    Think of this book as higher learning, a gift to be savored, with ideas and concepts and pointers and comments that will not only make you a better cook, they’ll make you a better person.

    Full review

  • Annie's Eats

    I love a cookbook that I can actually read, and this is just that type. Not to mention, the recipes look incredible. Can’t wait to make so many things from it!

    Full review

  • Food & Wine by Adam Roberts

    Keller is almost fanatical in his pursuit of excellence. The book is groundbreaking in that it’s about the most OCD form of cooking from our nation’s most OCD chef.

    Full review

Reviews about Recipes in this Book

  • Lemon meringue tarts (Tartes au citron meringuees)

    • Serious Eats

      ..highly delightful lemon tarts... Pile the meringue high or low; the sweet tart dough, lightly spongy madeleine layer, and tart lemon filling combine texture and taste in a marvelous way.

      Full review

  • Crêpe cake (Gateau de crepes)

    • Serious Eats

      According to Keller, this is the easiest recipe in the Bouchon Bakery cookbook. It's also one of the most fun. Toasty vanilla crêpes sandwich layer upon layer of thick, orange-zested pastry cream.

      Full review

  • TKOs

    • Serious Eats

      You can follow all these delicate steps yourself, or take a couple shortcuts. The results will be impressive either way. ... Since the components are so simple...spring for the better ingredients.

      Full review

  • Marshmallow eggs

    • Serious Eats

      Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought. They're a bit of a project, but they're a tradition... Try them for yourself and see.

      Full review
  • ISBN 10 1579654355
  • ISBN 13 9781579654351
  • Published Oct 23 2012
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

"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 convections ovens. The recipes here run the gamut from the very simple to the complex, but all are readily doable with many do-ahead steps and brilliant guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.

Read an interview with Thomas Keller at Eater and also at Eater an interview with Sebastien Rouxel.



Other cookbooks by this author

Bouchon Bakery

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