--- product_id: 672769 title: "Bouchon Bakery (The Thomas Keller Library)" price: "₱7336" currency: PHP in_stock: true reviews_count: 13 url: https://www.desertcart.ph/products/672769-bouchon-bakery-the-thomas-keller-library store_origin: PH region: Philippines --- # Bouchon Bakery (The Thomas Keller Library) **Price:** ₱7336 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Bouchon Bakery (The Thomas Keller Library) - **How much does it cost?** ₱7336 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.ph](https://www.desertcart.ph/products/672769-bouchon-bakery-the-thomas-keller-library) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description #1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery 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 tartes aux fruits . 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. Review: An excellent guide for those who love the precision of pastry - This cookbook is easily one of the best, if not the best, cookbook on simple pastry but with the precision of a four-star chef and one of the top pastry chefs in the country. Just because you're making seemingly simple things, like the humble oatmeal cookie, does not mean this cookbook should be overlooked because it's just a rehash of Betty Crocker from the 50's. Because it's from Chef Keller, every little detail that goes into the end-result counts. It's this philosophy of cooking that allows you to make the a cookie with the softest texture and the perfect ratio of ingredients, croissants like they make in Paris, and truly elegant macarons that are the same macarons served at the French Laundry or Per Se. Now be forewarned, this level of precision will come at a cost. It is expected you have at least a decently stocked kitchen to perform most, if not all, of the recipes in this book. A heavy-duty mixer is essential, as well as sturdy sheet pans that don't buckle in the heat like the ones your mom probably has. Quality ingredients are a MUST. If you don't want to spend the extra money on quality Valhrona cocoa powder or maybe even invest in a Silpat, I would advise you against buying this book. This book was designed by two extraordinary chefs who refuse to step down a level in technical skill to make it more accessible for the home cook. Each recipe in this book is the same recipe that Bouchon Bakery uses, with the same ratio of ingredients and the same standards of quality. Of course, you can use this book solely for the simple recipes like the chocolate chunk cookies or the blueberry muffins, foods that everyone is familiar with. However, the fun is in trying new things and expanding your technical skills! And that's where this book really shines. The range of recipes and the level of technical skill required for them is appealing to the home cook (who has persistence and the desire to become better with every attempt) all the way to the professional chef. But if you're the former like me, please heed chef Rouxel's advice and begin by making the same simple recipe over and over. For instance, I think making the madeleines, a very simple recipe, over and over again, I have learned more about baking than making something like say, a Spiced Caramel Chiboust with Hazelnut Streusel. This allows you to develop confidence in your abilities, resulting in a better-end product. Oh yeah, speaking of the end-products. Have I mentioned how unbelievable a properly cooked Blueberry muffin will taste if you use Bouchon Bakery's recipe and quality ingredients? The brioche in this book (the source of the recipe being one of the greatest chefs of the last century, Jean-Louis Palladin) is so rich and delicious, eating just one slice when it comes out of the oven is a challenge in and of itself. Even when you don't feel like baking, looking through this book is a treat. All of the photographs are gorgeous, and they include great step-by-step picture guides for tricky things like the proper way to roll out a puff pastry. The anecdotes are interesting and let the reader really get a sense of what Bouchon Bakery is all about. This was actually my first cookbook by Keller. Prior to buying this book, I had basically zero experience with baking. If you told me eight months ago that I would love being up at midnight, rolling out chilled croissant dough and being nervous about pressing too hard and ruining the layers, I would have told you're crazy. This book instills a philosophy where every little detail to you matters equally, helping you think like a chef. The only thing I have wrong with this book is...well, I got addicted to buying baking supplies. I'm always considering whether to go ahead and buy that stupid 8 x 1 and 3/4in ring mold or a new piping tip. My wallet is less than grateful. If you want to get better at baking, this cookbook will ensure that a little perseverance goes a long way. Review: My New Baking Bible! - I have been cooking from Chef Keller's books for a few years now and the results have always been extraordinary. Even though I just received the book yesterday (one day early... thank you USPS), I have already tried a couple of recipes from the preview pages on desertcart over this past weekend. Once again, the results were fantastic. The Blueberry Muffins with the Almond Streusel have an incredible depth of flavor, mostly due to resting the batter in the refrigerator overnight. The Oatmeal Raisin Cookies have a flavor profile that is nearly identical to the scrumptious boxed mix sold at Williams Sonoma. As with the other Keller books I own, the recipes are thorough, precise and often time-consuming. So, planning and moderate skills are essential when executing these culinary treats. However, you will be delighted with the end results. ***UPDATE 10/29/2012*** Over the weekend, I have completed a couple more recipes from Bouchon Bakery. First up is the Banana Muffins with Walnut Streusel topping. Since this recipe calls for crème fraîche, I started a couple of days ahead and made my own. I also went shopping for bananas that would be perfectly ripe in time to make the batter Friday afternoon. As with the Blueberry Muffins, this batter rests in the refrigerator overnight. The result is a moist and delicate crumb unlike most banana breads which can be dense and dry. The walnut streusel was a perfect crunchy compliment to the moist muffins. Another A+ recipe. Next on the list to try was the Double Chocolate Chunk and Chip Cookies. This recipe calls for chocolate and a lot of it. I used Valrhona cocoa, Scharffen Berger 62% semisweet chocolate chunks and Ghirardelli semisweet chocolate chips. They were perfect still slightly warm from the oven. This is a chocolate lover's dream cookie! I plan to move on to breads next. Will it be Brioche, Sourdough or Croissants? Decisions, decisions. ***UPDATE 11/18/2012*** I decided to tackle one of the most intimidating recipes a home baker can face. Croissants! A few years ago, I traveled to Paris for the first time. My first taste of an authentic croissant was at Ladurée, a famous parisian tea salon and patisserie. The experience of walking along the Seine, pulling apart the buttery layers and the crisp outer crust crumbling as I bit into it is now a part of who I am. As Chef Keller describes in the book, once you have had a croissant in Paris, it changes you. Now, I was somewhat skeptical that this magic could be reproduced by the home baker. Even looking at the amazing photos in the book, with all the beautiful and distinct layers, it seemed doubtful this could be achieved in a home kitchen without a professional dough sheeter. My doubts were completely flattened. This recipe for traditional croissants is a masterpiece! The aroma that fills the kitchen while these are baking is unbelievable and every buttery, golden layer of the laminated dough is visible. The crusty shell disintegrates when you bite into it and the soft, airy interior almost melts in your mouth. Perfection! ***UPDATE 4/21/2013*** Croissants Revisited. Although I was very pleased with the results of my first attempt at the traditional croissants recipe, I have spent some time thinking of ways to improve my results. The main obstacle I face is a very cold kitchen, which can make proofing difficult. Normally, I use the "raising bread" setting on my oven for breads and doughs. But at 100º F, this would melt the butter in a croissant dough. The solution I chose was to use heating pads under the storage container proofing box to provide warmth. I placed a wire rack on top of the heating pad to elevate the sheet pans of croissants and covered everything with the plastic tub. It worked perfectly, so I wanted to share this for others who may have cold kitchens. I will upload a photo of this proofing method. The second obstacle was the egg wash. I thought my results were too streaky. After reading that most bakeries use commercial sprayers to apply egg wash, I decided to try it using a cheap spray bottle. I used an immersion blender to get the eggs as smooth as possible before passing them though a fine mesh stainer and into the spray bottle. The result was a more even browning than my prior attempt. I have uploaded a photo of the results. Also, the freezing and refreshing methods in the book work perfectly. I have defrosted some of the croissants and they were as good as the day they were baked. Oatmeal Raisin Cookies Revisited. Of all the recipes in the book, I think I have made the Oatmeal Raisin Cookies more than any other. I usually make the smaller version, 72 grams, so there are more to share. I have made a few mistakes that I thought I would share that may help some. The recipe suggests soaking the raisins in hot water for 30 minutes, if they are not plump. The recipe also states they should be drained and patted dry. After I drain the raisins, I place them in a bowl lined with paper towels and press them as dry as possible without crushing them. If they are too wet, the cookies may spread too much when baking. Also, if your oven has the convection feature, use it! As written in the book, the cookies do not spread as much when baked in a convection oven. But trust me, they taste equally delicious either way. Yesterday, I decided to make the Bouchon-sized version, 145 grams. They were big and thick, crisp on the outside and chewy on the inside. Definitely my favorite way to prepare these cookies! Pictures going up now. ## Features - Used Book in Good Condition ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #30,807 in Books ( See Top 100 in Books ) #19 in French Cooking, Food & Wine #52 in Bread Baking (Books) #181 in Celebrity & TV Show Cookbooks | | Customer Reviews | 4.8 out of 5 stars 1,459 Reviews | ## Images ![Bouchon Bakery (The Thomas Keller Library) - Image 1](https://m.media-amazon.com/images/I/71equz6LlEL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ An excellent guide for those who love the precision of pastry *by B***T on November 23, 2013* This cookbook is easily one of the best, if not the best, cookbook on simple pastry but with the precision of a four-star chef and one of the top pastry chefs in the country. Just because you're making seemingly simple things, like the humble oatmeal cookie, does not mean this cookbook should be overlooked because it's just a rehash of Betty Crocker from the 50's. Because it's from Chef Keller, every little detail that goes into the end-result counts. It's this philosophy of cooking that allows you to make the a cookie with the softest texture and the perfect ratio of ingredients, croissants like they make in Paris, and truly elegant macarons that are the same macarons served at the French Laundry or Per Se. Now be forewarned, this level of precision will come at a cost. It is expected you have at least a decently stocked kitchen to perform most, if not all, of the recipes in this book. A heavy-duty mixer is essential, as well as sturdy sheet pans that don't buckle in the heat like the ones your mom probably has. Quality ingredients are a MUST. If you don't want to spend the extra money on quality Valhrona cocoa powder or maybe even invest in a Silpat, I would advise you against buying this book. This book was designed by two extraordinary chefs who refuse to step down a level in technical skill to make it more accessible for the home cook. Each recipe in this book is the same recipe that Bouchon Bakery uses, with the same ratio of ingredients and the same standards of quality. Of course, you can use this book solely for the simple recipes like the chocolate chunk cookies or the blueberry muffins, foods that everyone is familiar with. However, the fun is in trying new things and expanding your technical skills! And that's where this book really shines. The range of recipes and the level of technical skill required for them is appealing to the home cook (who has persistence and the desire to become better with every attempt) all the way to the professional chef. But if you're the former like me, please heed chef Rouxel's advice and begin by making the same simple recipe over and over. For instance, I think making the madeleines, a very simple recipe, over and over again, I have learned more about baking than making something like say, a Spiced Caramel Chiboust with Hazelnut Streusel. This allows you to develop confidence in your abilities, resulting in a better-end product. Oh yeah, speaking of the end-products. Have I mentioned how unbelievable a properly cooked Blueberry muffin will taste if you use Bouchon Bakery's recipe and quality ingredients? The brioche in this book (the source of the recipe being one of the greatest chefs of the last century, Jean-Louis Palladin) is so rich and delicious, eating just one slice when it comes out of the oven is a challenge in and of itself. Even when you don't feel like baking, looking through this book is a treat. All of the photographs are gorgeous, and they include great step-by-step picture guides for tricky things like the proper way to roll out a puff pastry. The anecdotes are interesting and let the reader really get a sense of what Bouchon Bakery is all about. This was actually my first cookbook by Keller. Prior to buying this book, I had basically zero experience with baking. If you told me eight months ago that I would love being up at midnight, rolling out chilled croissant dough and being nervous about pressing too hard and ruining the layers, I would have told you're crazy. This book instills a philosophy where every little detail to you matters equally, helping you think like a chef. The only thing I have wrong with this book is...well, I got addicted to buying baking supplies. I'm always considering whether to go ahead and buy that stupid 8 x 1 and 3/4in ring mold or a new piping tip. My wallet is less than grateful. If you want to get better at baking, this cookbook will ensure that a little perseverance goes a long way. ### ⭐⭐⭐⭐⭐ My New Baking Bible! *by R***. on October 23, 2012* I have been cooking from Chef Keller's books for a few years now and the results have always been extraordinary. Even though I just received the book yesterday (one day early... thank you USPS), I have already tried a couple of recipes from the preview pages on Amazon over this past weekend. Once again, the results were fantastic. The Blueberry Muffins with the Almond Streusel have an incredible depth of flavor, mostly due to resting the batter in the refrigerator overnight. The Oatmeal Raisin Cookies have a flavor profile that is nearly identical to the scrumptious boxed mix sold at Williams Sonoma. As with the other Keller books I own, the recipes are thorough, precise and often time-consuming. So, planning and moderate skills are essential when executing these culinary treats. However, you will be delighted with the end results. ***UPDATE 10/29/2012*** Over the weekend, I have completed a couple more recipes from Bouchon Bakery. First up is the Banana Muffins with Walnut Streusel topping. Since this recipe calls for crème fraîche, I started a couple of days ahead and made my own. I also went shopping for bananas that would be perfectly ripe in time to make the batter Friday afternoon. As with the Blueberry Muffins, this batter rests in the refrigerator overnight. The result is a moist and delicate crumb unlike most banana breads which can be dense and dry. The walnut streusel was a perfect crunchy compliment to the moist muffins. Another A+ recipe. Next on the list to try was the Double Chocolate Chunk and Chip Cookies. This recipe calls for chocolate and a lot of it. I used Valrhona cocoa, Scharffen Berger 62% semisweet chocolate chunks and Ghirardelli semisweet chocolate chips. They were perfect still slightly warm from the oven. This is a chocolate lover's dream cookie! I plan to move on to breads next. Will it be Brioche, Sourdough or Croissants? Decisions, decisions. ***UPDATE 11/18/2012*** I decided to tackle one of the most intimidating recipes a home baker can face. Croissants! A few years ago, I traveled to Paris for the first time. My first taste of an authentic croissant was at Ladurée, a famous parisian tea salon and patisserie. The experience of walking along the Seine, pulling apart the buttery layers and the crisp outer crust crumbling as I bit into it is now a part of who I am. As Chef Keller describes in the book, once you have had a croissant in Paris, it changes you. Now, I was somewhat skeptical that this magic could be reproduced by the home baker. Even looking at the amazing photos in the book, with all the beautiful and distinct layers, it seemed doubtful this could be achieved in a home kitchen without a professional dough sheeter. My doubts were completely flattened. This recipe for traditional croissants is a masterpiece! The aroma that fills the kitchen while these are baking is unbelievable and every buttery, golden layer of the laminated dough is visible. The crusty shell disintegrates when you bite into it and the soft, airy interior almost melts in your mouth. Perfection! ***UPDATE 4/21/2013*** Croissants Revisited. Although I was very pleased with the results of my first attempt at the traditional croissants recipe, I have spent some time thinking of ways to improve my results. The main obstacle I face is a very cold kitchen, which can make proofing difficult. Normally, I use the "raising bread" setting on my oven for breads and doughs. But at 100º F, this would melt the butter in a croissant dough. The solution I chose was to use heating pads under the storage container proofing box to provide warmth. I placed a wire rack on top of the heating pad to elevate the sheet pans of croissants and covered everything with the plastic tub. It worked perfectly, so I wanted to share this for others who may have cold kitchens. I will upload a photo of this proofing method. The second obstacle was the egg wash. I thought my results were too streaky. After reading that most bakeries use commercial sprayers to apply egg wash, I decided to try it using a cheap spray bottle. I used an immersion blender to get the eggs as smooth as possible before passing them though a fine mesh stainer and into the spray bottle. The result was a more even browning than my prior attempt. I have uploaded a photo of the results. Also, the freezing and refreshing methods in the book work perfectly. I have defrosted some of the croissants and they were as good as the day they were baked. Oatmeal Raisin Cookies Revisited. Of all the recipes in the book, I think I have made the Oatmeal Raisin Cookies more than any other. I usually make the smaller version, 72 grams, so there are more to share. I have made a few mistakes that I thought I would share that may help some. The recipe suggests soaking the raisins in hot water for 30 minutes, if they are not plump. The recipe also states they should be drained and patted dry. After I drain the raisins, I place them in a bowl lined with paper towels and press them as dry as possible without crushing them. If they are too wet, the cookies may spread too much when baking. Also, if your oven has the convection feature, use it! As written in the book, the cookies do not spread as much when baked in a convection oven. But trust me, they taste equally delicious either way. Yesterday, I decided to make the Bouchon-sized version, 145 grams. They were big and thick, crisp on the outside and chewy on the inside. Definitely my favorite way to prepare these cookies! Pictures going up now. ### ⭐⭐⭐⭐⭐ Can There Be A Better Baking Book? *by J***F on June 25, 2015* BOTTOM LINE: One of the best baking recipe books on the market! In fact, this is my go-to book for baking. To provide a fair review, I tried multiple recipes before rating this baking cookbook. MY FAVORITE THINGS: The main reason I purchased this book is because the recipes call for weighed (grams) ingredients. Volumes are also listed in the recipes for those who do not own a scale, but I HIGHLY recommend weighing your ingredients in order to achieve more accurate and consistent results, especially when baking. (Flour tends to settle so, if 10 people scooped out 1 cup of flour from their flour bin, there would be 10 different weights from each of those cups. This is one reason why measuring in volumes produces inconsistent results. If you love to cook but you don't have a scale, I recommend investing in one -- you won't regret it!) I also love that this book provides many extras, tips, and tricks to help you achieve better baking results, which in turn makes you a better baker. Don't overlook these tidbits because they provide a lot of wisdom that can be used in other recipes. BOOK: This book is pretty heavy (almost 6 pounds!) and full of excellent recipes. Some of the recipes I made from this cookbook include a few different breads, muffins, cookies, a couple different confections, and some cakes. All of the recipes that I have tried so far have been excellent. RECIPES: Each recipe is clearly written with detailed instructions. Although not all of the recipes have pictures, most of them do include excellent, professional photographs. There are even pictures of how to do some of the more complex steps. There are some recipes that are quick and some recipes that take time (good doughs take time to prepare, but it's mostly inactive time that allows you to do other things). Don't avoid some of the more time-consuming recipes -- these can be some of the best things you'll ever bake. I love to make the more time-consuming recipes for guests (which makes them think I'm some sort of baking genius even though I'm not, lol). One thing to note: all ingredients are measured in weights (grams), even common things like whole eggs. But don't let this deter you. In the beginning of the book it explains how to accurately weigh eggs (beaten) to use in the recipes. Sometimes this means you could have some leftover beaten egg, and if you're like me you don't like to waste anything. So, you could either: cook the leftover eggs and eat them; or, if there's not a lot left over, toss the rest in the recipe. I have not had any problems doing it this way. Another thing to note: a few of the recipes call for ingredients that may not sound familiar. I'm not a chef by any means so when I see ingredients such as crème fraîche, glucose, and diastatic malt powder, my mind immediately thinks "I can't make this recipe." However, I have learned that this doesn't have to be the case in the age of the Internet. For example: crème fraîche can be found in the dairy section at the grocery store or you can improvise and make it using cream and buttermilk (or sour cream); glucose is a clear liquid sugar like corn syrup; and diastatic malt powder can be purchased or it can easily be made in your own kitchen by sprouting some barley berries (seeds), drying them, then blending them into a fine powder. Lesson: never be afraid to try new and different things. ## Frequently Bought Together - Bouchon Bakery (The Thomas Keller Library) - Bouchon (The Thomas Keller Library) - The French Laundry Cookbook (The Thomas Keller Library) --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.ph/products/672769-bouchon-bakery-the-thomas-keller-library](https://www.desertcart.ph/products/672769-bouchon-bakery-the-thomas-keller-library) --- *Product available on Desertcart Philippines* *Store origin: PH* *Last updated: 2026-05-23*