Bouchon Bakery. The tastes of childhood have always been a touchstone for Thomas Keller. In this dazzling amalgam of American and French baked goods. Thomas Keller is chef and proprietor of The French Laundry, Per Se, Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc. He has authored five cookbooks. Bouchon Bakery also markets itself to home bakers, although most recipes need professional equipment, ingredients, or plenty of four-handed maneuvers.
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Also, I’m going to hold off on the “bread” section because I want to master pastry first. View all 3 comments. It is also not for the inexperienced cook who would be unable to spot the numerous inconsist This is a beautiful, if weighty cookbook. Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook. Kropp rated it it was amazing Shelves: Can it boucchon any bigger? Open Preview See a Problem? Let’s assume you’re not a professional browsing this cookbook for ideas the book definitely speaks to them with its numerous “Note to professionals” sections and that you’re a home baker like moi.
He hi I haven’t baked everything in this book, but I think there will be many recipes that get made before long. The boucohn photographs tick off all the requisite boxes for “food pornography” and the recipes themselves are mouthwatering.
Bouchon Bakery – Workman Publishing
I can’t wait to try. Published October 23rd by Artisan first published October 9th I am a collector of bakery cookbooks. Ask yourself “am I willing to use a kitchen scale for every ingredient – even eggs”.
It is a monster of a book and contains much more than I am interested in. I’ve made the Pecan Sandies, and they are delicious. The sheer volume of this book, for me, made it less than practical; it was just too big to lug from counter to counter.
What I have cooked from it is delicious. Many of the recipes are also very time consuming to prepare.
People would sit in the bakeries to eat their croissants; This cookbook was wrote in California, USA. It is not, however, for the novice baker. He wanted to start baking the breads for his restaurants, and opened the first Bouchon Bakery in Following the rules earned me beautifully airy and moist muffins.
People come together at and around bakeries. They make me want to try much harder to make my baking pretty I’ve become very used to my sloppy handiwork.
If I have to compare this story with another story I would say that It it very similar to bakegy Tanya Burr cookbook. Want to Read saving…. No resto achei muito bom!
I do everything by hand, which isn’t a huge issue as getting the same results isn’t bajery problem, but I wish there was some acknowledgement for people who bake this way. This review has been hidden because it contains spoilers. I have made at least two of the recipes so far – the bacon cheddar scones are copkbook divine and disappeared from the conference table in a flash.
Thomas Keller More about the author. Still, I don’t know how you’d wrestle with this in a kitchen.
All the recipes have measurements in the metric system which I Disclaimer: One day, I will probably delude myself into trying something from this book. Aug 02, Julien rated it it was amazing. I can’t decide between three and four stars, so I’ll go for four.