Английская Википедия:Bouchon Bakery (cookbook)
Шаблон:Infobox book Bouchon Bakery is a 2012 cookbook written by American chef Thomas Keller 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.[1] Bouchon Bakery contains close to 150 recipes, as well as cooking tips and techniques.[2] Keller tested many of the recipes with gluten-free flour.[2] Bouchon Bakery emphasizes "clean cooking".[3] Recipes contained in Bouchon Bakery include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread,[4] as well as a recipe for baked dog food.[5]
The New York Times 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 to design your birdhouse".[1] Russ Parsons of the Los Angeles Times wrote that "so many "finesse points" are demonstrated and explained that one could conceivably start a bakery by cooking your way through" Bouchon Bakery.[4] LA Weekly called Bouchon Bakery "surprisingly approachable" and "one glorious pastry book".[5]
Bouchon Bakery won the 2013 IACP award for food photography and styling.[6]
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