Bouchon Bakery Hardcover – Oct 23 2012
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“Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level.”
—Publishers Weekly (starred review)
“The book tells readers exactly what they’ll need to succeed. . . . As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended.”
—Library Journal (starred review)
“Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.”
—Food & Wine
“Bouchon Bakery, oversize and sumptuous, brings heavyweight credentials to the genius category. . . . Those who were daunted by The French Laundry Cookbook can easily tackle homey sweets like pecan sandies or chocolate cherry scones.”
—New York Times Book Review
“With a quirky modern design and sweetly personal anecdotes, Keller’s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who’s dreamed of making desserts that look like they came out of a pastry kitchen, Keller’s guidance is icing on the cake.”
“The knockout new pastry testament. . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.”
—Wall Street Journal
“Abundant photos demystify even seemingly dauntless tasks.”
—Better Homes & Gardens
“When Marie Antoinette said, ‘Let them eat cake,’ she couldn’t have dreamed of pastries as tasty as the ones in Thomas Keller’s kitchen.”
“[Bouchon Bakery] manages to be at the same time rigorous and friendly. . . . You’ll find detailed recipes and step-by-step photographs explaining all of the basic techniques. . . . workable and even pleasurable, even for the most recalcitrant baker.”
—Los Angeles Times
“A beautiful monster of a baking book.”
—Philadelphia City Paper
“For pure food porn, Bouchon Bakery is the sweet choice. . . . Fun reading.”
“Stunning. . . . Surprisingly approachable.”
“A master’s class in baking, preserved between covers.”
“Simple and stunning.”
—Milwaukee Journal Sentinel
“The ultimate baking book.”
—Charleston Post and Courier
“Cookbooks don’t come bigger or more beautiful than this.”
“Anyone who has had a life-altering baguette at one of Keller’s restaurants will be delighted to know that recipes for his incomparable breads, brioche, cakes, tarts, muffins, and cookies are all in this flour-dusted, sugar-rolled must-have of a cookbook.”
“With a quirky modern design and sweetly personal anecdotes, Keller’s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who’s dreamed of making desserts that look like they came out of a pastry kitchen, Keller’s guidance is icing on the cake.” ―Bon Appetit
“Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was.” ―Eater
“Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.” ―Food & Wine
“Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level.” ―Publishers Weekly (starred review)
“The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.” ―Wall Street Journal
“When Marie Antoinette said, ‘Let them eat cake,’ she couldn’t have dreamed of pastries as tasty as the ones in Thomas Keller’s kitchen.” ―Entertainment Weekly
“As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended." ―Library Journal (starred review)
“Stunning. . . . Surprisingly approachable.” ―LA Weekly
“This book instilled me with enough confidence to actually achieve picture-worthy results. . . . Oh, and please resist cutting out the pictures and eating them. Fun and informative for the beginner, and full of helpful techniques for the old hand.” ―Louisville Courier Journal
“A master’s class in baking, preserved between covers.” ―Buffalo News
“The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won’t need to venture beyond these pages for much else.” ―Booklist
About the Author
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of The French Legion of Honor, the first American male chef to be so honored.
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Top Customer Reviews
The book recommends using a scale, which works fine for me, but is not required as it includes normal measurements as well - most measurements are in odd quantities though (1 1/2 cup + 1 1/2 Tbsp, for example). I measured the larger/heavier ingredients with the scale, and measure smaller/lighter ingredients with a tsp or Tbsp measurement as my scale isn't that accurate. Note that I usually cut back on the salt a little bit.
Some people have noted the setup (a pan with rocks and chain...) he suggests for making steam for a crispier crust on your bread, it is just a suggestion and not necessary.
A lot of the recipes include a photo (but not all) and there are photos that demonstrate techniques like how to shape dough, or how to make croissants.
While there are some labour intensive recipes (croissants, for example) I have found that most of the recipes that I have made, below, to be easy - medium difficulty with the help of a good quality stand mixer. Such as: Breville BREBEM800XL 5-Quart Die-Cast Stand Mixer
Some recipes that I have made and highly recommend:
Double chocolate chunk and chip cookies - seriously the best chocolate chip cookies that I have ever tried, and I mean ever!Read more ›
Any serious baker would covet "Bouchon Bakery" as it provides meticulous instructions on how to recreate delicacies from one of the world's top bakeries. From rye batards to peppermint patties and even to gourmet dog treats, the book certainly contains something for every taste; just prepare yourself for an intense commitment before you delve into its pages.
i am a fairly experienced bread maker and I thought the methods of shaping which were lengthier than mine were not noticeably superior.
I am interested in the gluten-free recipes but I think the Cup4Cup is very expensive and also cannot be obtained in Canada. I shall grind my own blend.
The book makes me want to visit the bakery.
I know they are simple, pate brisee and batard.
But both of these finally made me stop looking for recipes for pie dough and bread.
Thank you Mr. Keller
Most recent customer reviews
These are fun recipes. Beware: they are time consuming and not for beginners.Published 5 months ago by Amazon Customer
A beautiful book with incredibly delicious recipes that we were lucky enough to enjoy while vacationing in the Napa region! Read morePublished 7 months ago by Amazon Customer
nothing special. nice pics.. that's it. not many appealing recipes. too normal or too unrealistic to try at home.
There might be some recipes for bakeries to try. Read more
The book was slightly damaged, and it was a gift for someone. I felt a little bad, giving this gift in the condition it was.Published 22 months ago by cindy
This recipe book is beautifully pictured and written. The recipes, however are complicated and intricate. I use it mostly for ideas and a book to impress friends and families.Published 24 months ago by apple0624