Bouchon Bakery / Thomas Keller, Sebastien Rouxel.
Material type:
TextPublication details: New York : Godalming : Artisan ; Melia [distributor], 2012Description: 400 p. : col. ill. ; 28 cmISBN: 9781579654351 (hbk.) :; 1579654355 (hbk.) :Subject(s): Bouchon Bakery | Baking | Food and DrinkDDC classification: 641.5'944 Summary: The recipes presented here run the gamut from the very simple to the complex, but all are readily do-able with many do-ahead steps and guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Book
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.5944 KEL (Browse shelf(Opens below)) | Available | 06400183 |
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| 641.5944 GOI Sunday suppers at Lucques / | 641.5944 KAY Eric Kayser's New French Recipes / | 641.5944 KAY Eric Kayser's New French Recipes / | 641.5944 KEL Bouchon Bakery / | 641.594409 TRU Haute cuisine : How the French invented the culinary profession / | 641.594409 TRU Haute cuisine : How the French invented the culinary profession / | 641.594409 TRU Haute cuisine : How the French invented the culinary profession / |
Includes index.
The recipes presented here run the gamut from the very simple to the complex, but all are readily do-able with many do-ahead steps and guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.
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