Bouchon Bakery
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About the Author

Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or BKB Foundation-established with chefs Jerome Bocuse and Daniel Boulud-Keller led Team USA to win the Bocuse d'Or competition in Lyon, France, for the first time ever.

  • Sebastien Rouxel, co-author with Thomas Keller of Bouchon Bakery, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and per se. In 2005, he was named a "Rising Star" by StarChefs magazine. In 2006 and again in 2008, Pastry Art & Design magazine declared him one of the "Top Ten Best Pastry Chefs in America."

Reviews

"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"

"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

"A master's class in baking, preserved between covers." --Buffalo News

-- "Booklist"

"As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended. --Library Journal (starred review)

-- "LA 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"

"Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook." --Food & Wine -- "Publishers Weekly"

"Stunning. . . . Surprisingly approachable." --LA Weekly

-- "Louisville Courier Journal"

"The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail." --Wall Street Journal-- "Entertainment Weekly "

"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"

"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"

"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"

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