Bouchon Bakery

Bouchon Bakery is a 2012 cookbook by Thomas Keller and Sebastien Rouxel, featuring nearly 150 recipes and techniques from Keller's San Francisco bakery. The book covers everything from laminated doughs and croissants to brioche, choux pastry, and artisan breads, with many recipes tested for gluten-free flour. It won the 2013 IACP award for food photography and styling.