{"product_id":"bouchon-bakery-9781579654351","title":"Bouchon Bakery","description":"\u003cp\u003e • Author(s): Thomas Keller\u003cbr\u003e • Publisher: Artisan Publishers\u003cbr\u003e • Publisher Imprint: Artisan Publishers\u003cbr\u003e • BISAC: Methods - Baking\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Winner, IACP Cookbook Award for Food Photography \u0026amp; Styling (2013)\u003cp\u003e\u003cb\u003eBaked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling 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 \u003ci\u003etartes aux fruits\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e 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. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.","brand":"Artisan Publishers","offers":[{"title":"Hardcover","offer_id":45030342721687,"sku":"9781579654351","price":4789.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781579654351.webp?v=1769205537","url":"https:\/\/atlanticbooks.com\/products\/bouchon-bakery-9781579654351","provider":"Atlantic Books","version":"1.0","type":"link"}