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Bouchon Bakery

저자: Thomas Keller; Sebastien Rouxel; Matt McDonald
출판사: New York : Artisan, ©2012.
판/형식:   Print book : 영어모든 판과 형식 보기
데이터베이스:WorldCat
요약:
"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  더 읽기…
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장르/형태: Cookbooks
문서 형식:
모든 저자 / 참여자: Thomas Keller; Sebastien Rouxel; Matt McDonald
ISBN: 9781579654351 1579654355
OCLC 번호: 777947950
메모: Includes index.
설명: 399 pages : color illustrations ; 29 cm
내용: 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.
책임: Thomas Keller and Sebastien Rouxel with Susie Heller, Matthew McDonald, Michael Ruhlman, and Amy Vogler ; photographs by Deborah Jones.

초록:

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  더 읽기…

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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) The book 더 읽기…

 
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링크된 데이터


Primary Entity

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   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nyu> ;
   schema:about <http://dewey.info/class/641.5944/e23/> ;
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   schema:about <http://id.worldcat.org/fast/825632> ; # Baking
   schema:about <http://experiment.worldcat.org/entity/work/data/1412374058#Topic/brod> ; # Bröd
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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."--Publisher description."@en ;
   schema:description "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."@en ;
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