''Bouchon Bakery'' is a 2012 cookbook written by American chef

Thomas Keller Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Found ...

and Sebastien Rouxel. The cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef. ''Bouchon Bakery'' contains close to 150 recipes, as well as cooking tips and techniques. Keller tested many of the recipes with gluten-free flour. ''Bouchon Bakery'' emphasizes "

clean cooking One aspect of energy poverty is lack of access to clean, modern fuels and technologies for cooking. As of 2020, more than 2.6 billion people in developing countries routinely cook with fuels such as wood, animal dung, coal, or kerosene. Burning t ...

". Recipes contained in ''Bouchon Bakery'' include

shortcrust pastry Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken ...

laminated dough Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expa ...

croissant A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered w ...

choux pastry Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employ ...

brioche Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and e ...

and levain bread, as well as a recipe for baked

dog food Dog food is food specifically formulated and intended for consumption by dogs and other related canines. Dogs are considered to be omnivores with a carnivorous bias. They have the sharp, pointed teeth and shorter gastrointestinal tracts of ca ...

. ''

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'' food critic William Grimes called ''Bouchon Bakery'' "a real cookbook" but noted that "going to Keller for a blueberry muffin recipe seems a little like hiring

Frank Gehry Frank Owen Gehry, , FAIA (; ; born ) is a Canadian-born American architect and designer. A number of his buildings, including his private residence in Santa Monica, California, have become world-renowned attractions. His works are considere ...

to design your birdhouse". Russ Parsons of the ''

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'' wrote that "so many "finesse points" are demonstrated and explained that one could conceivably start a bakery by cooking your way through" ''Bouchon Bakery''. ''

LA Weekly ''LA Weekly'' is a free weekly alternative newspaper in Los Angeles, California. It was founded in 1978 by Jay Levin, who served as president and editor until 1991. Voice Media Group sold the paper in late 2017 to Semanal Media LLC, whose pare ...

'' called ''Bouchon Bakery'' "surprisingly approachable" and "one glorious pastry book". ''Bouchon Bakery'' won the 2013 IACP award for food photography and styling.

References

General references * * {{Thomas Keller 2012 non-fiction books American cookbooks