Behold the big shiny restaurant cookbook of 2012: Here's a sneak peek at Thomas Keller's fifth book, Bouchon Bakery (pre-order on Amazon). The book, which features recipes from the bakery's five locations in California, New York and Las Vegas, promises the ultra-precise recipes from executive pastry chef Sebastien Rouxel and head bread baker Matthew McDonald. Food writers Michael Ruhlman, Susie Heller and Amy Vogler also worked on the book, as did photographer Deborah Jones.
If that photo of Keller peeking through a donut is any indication, Bouchon Bakery promises to charming in the same way Ad Hoc at Home was. The book comes out October 23 from Artisan, after which you'll be making croissants, macarons, and TKOs (those are the Keller-approved take on the Oreo) just like Bouchon Bakery in no time. Or, you know, a close approximation thereof.