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Statements

Subject Item
dbr:Bouchon_Bakery_(cookbook)
rdf:type
schema:CreativeWork wikidata:Q386724 dbo:Book wikidata:Q571 dbo:WrittenWork owl:Thing schema:Book wikidata:Q234460 bibo:Book dbo:Work
rdfs:label
Bouchon Bakery (cookbook)
rdfs:comment
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. 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". Recipes contained in Bouchon Bakery include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread, as well as a recipe for baked dog food.
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Bouchon Bakery
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Bouchon Bakery
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n6:Bouchon_Bakery_(cookbook).jpg
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dbc:American_cookbooks dbc:2012_non-fiction_books
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dbo:wikiPageRevisionID
1118827741
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dbc:American_cookbooks dbr:Los_Angeles_Times dbr:Dog_food dbr:Gluten-free_diet dbr:The_New_York_Times dbc:2012_non-fiction_books dbr:Laminated_dough dbr:Croissant dbr:Thomas_Keller dbr:Sourdough dbr:Russ_Parsons dbr:Choux_pastry dbr:Workman_Publishing_Company dbr:Frank_Gehry dbr:LA_Weekly dbr:William_Grimes_(journalist) dbr:Brioche dbr:Clean_cooking dbr:Shortcrust_pastry dbr:Bouchon_Bakery dbr:International_Association_of_Culinary_Professionals
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n12:thomas-keller-on-the-bouchon-bakery-cookbook-and-the-meaning-of-a%7Ctitle=Thomas n13:first-look-thomas-kellers-bouchon-bakery-cookbook%234244168%7Ctitle=First
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dbt:Thomas_Keller dbt:Cite_web dbt:Infobox_book dbt:Reflist
dbo:thumbnail
n6:Bouchon_Bakery_(cookbook).jpg?width=300
dbp:authors
Thomas Keller and Sebastien Rouxel
dbp:award
2013
dbp:country
America
dbp:illustrator
Deborah Jones
dbp:imageSize
260
dbp:isbn
978
dbp:language
English
dbp:mediaType
Print
dbp:pages
400
dbp:published
2012-10-23
dbp:subject
Cookbook
dbo:abstract
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. 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". Recipes contained in Bouchon Bakery include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread, as well as a recipe for baked dog food. 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". 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. LA Weekly called Bouchon Bakery "surprisingly approachable" and "one glorious pastry book". Bouchon Bakery won the 2013 IACP award for food photography and styling.
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wikipedia-en:Bouchon_Bakery_(cookbook)?oldid=1118827741&ns=0
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4671
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978-1579654351
dbo:numberOfPages
400
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wikipedia-en:Bouchon_Bakery_(cookbook)