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Bouchon Bakery

著者: Thomas Keller; Sebastien Rouxel; Matt McDonald
出版: New York : Artisan, ©2012.
エディション/フォーマット:   書籍 : Englishすべてのエディションとフォーマットを見る
データベース:WorldCat
概要:
"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  続きを読む
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ジャンル/形式: Cookbooks
ドキュメントの種類: 図書
すべての著者/寄与者: Thomas Keller; Sebastien Rouxel; Matt McDonald
ISBN: 9781579654351 1579654355
OCLC No.: 777947950
物理形態: 399 p. : col. ill. ; 29 cm.
コンテンツ: Every 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.
責任者: Thomas Keller and Sebastien Rouxel with Susie Heller, Matthew McDonald, Michael Ruhlman, and Amy Vogler ; photographs by Deborah Jones.

概要:

Includes a chapter that offers treats such as: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, flavoured marshmallows, and bonbons, as well as holiday  続きを読む

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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 続きを読む

 
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schema:description""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."--From publisher description."@en
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