- Hardcover: 400 pages
- Publisher: Artisan; First Edition edition (Oct. 23 2012)
- Language: English
- ISBN-10: 1579654355
- ISBN-13: 978-1579654351
- Product Dimensions: 28.7 x 3.7 x 28.9 cm
- Shipping Weight: 2.4 Kg
- Average Customer Review: 29 customer reviews
- Amazon Bestsellers Rank: #20,893 in Books (See Top 100 in Books)
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
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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.
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! The use of both dark and milk chocolate adds both soft, chewy texture (from the dark) and taste. I splurged and bought a good baking pan and silicone mat, but parchment paper works too. Note that I changed the ratio of dark to milk chocolate so there was more milk. Try it if you think the taste of the cookies is too dark. I also found that these were easy to make at home. Just put the required ingredients in a mixer in the order required and mix. I usually triple the recipe and shape the cookies into balls with a large ice cream scoop, wrap the in plastic wrap individually and freeze for baking later. Just take them out of the freezer and into the fridge the night before baking. The only potentially hard to find ingredient here was blackstrap molasses, which I found in my local grocery store. I have substituted regular molasses with similar results. The tools I used to make this recipe are a stand mixer, trigger ice cream scoop, silicone mats (just use parchment paper if you like), and baking pans.
TKO's - basically an Oreo, tasted great! I didn't enjoy rolling out the dough to the right thickness (or should I say thinness...) but that is more so due to my inexperience with rolling. Note that when I made the recipe I did not have the required tips or cookie cutter, still tasted great! I did find I had to cut back a little bit on the salt in this recipe as I found them salty.
Speculoos - christmas or "holiday" cookies - taste good, not excellent per say. I would make them again. Also required rolling.
Blueberry muffins - probably the best blueberry muffins I have ever tried! The batter bakes very moist and almost delicate after the recommend rest overnight in the fridge. The almond streusel topping adds a nice texture variation. Overall these were relatively easy to make, though the addition of the topping adds a second step. Black strap molasses is used in this recipe as well, but all other ingredients are easily found. The only equipment that I used was a stand mixer and a muffin pan.
Palet d'or - Chocolate cake layered with chocolate cream and covered in chocolate glaze. Another great recipe. I omitted the gold leaf, and sometimes don't do the glaze if doing a birthday cake or similar occasion. I find the chocolate cream a little dark for my taste and add some milk chocolate to offset that. This recipe has a few extra steps and I would say is a medium difficulty. It was a little hard to get the chocolate cream up to the required temperature of 183 deg. F without cooking the eggs (to kill any potential salmonella? and maybe also to thicken). I used regular knox gelatine to thicken the chocolate glaze as I couldn't find silver leaf locally or on amazon.ca.
Lemon meringue tarts - I made this into a pie as I didn't have the required tart rings. Good recipe overall. I didn't enjoy the madeline cake being inside, though, I think I messed up that recipe as mention earlier. Note that the other ingredients, the meringue and lemon curd, were excellent. If I was doing this again I would double both the meringue and lemon curd recipes for a pie. This recipe was another medium difficulty one, as there are multiple recipes with multiple steps. That said if you bought a frozen pre-made pie crust, just for the sake of time, and omit the madeline cake, for a classic lemon meringue pie, this recipe becomes a whole lot easier.
Brioche - bread had a rich taste and toasted very well. I could have let it rise longer, my kitchen may have been a little colder. I didn't do the steam set up that the book talks about for crispier crust, and it turned out fine. I think that's just a suggestion if you want to go to the "next level". This recipe wasn't too hard, just required a long time (1 Hour) in the mixer.
This may seem like a lot of recipes but there are MANY other recipes here I would love to try!
Some items that you may want to buy to accompany this book, if you want to do things Thomas Kellers way:
Ateco Large Tube Set, 12-Piece Set
A good kitchen scale (I bought a cheap one a walk-mart but will look for a better one in the future). There are a few high rated ones on Amazon for a good price.
A good thermometer. I recommend a Thermapen or other Thermoworks thermometer as I have broken many grocery store brand thermometers.
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.
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