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Bouchon Bakery Hardcover – 6 Nov 2012

53 customer reviews

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Product details

  • Hardcover: 400 pages
  • Publisher: Artisan (6 Nov. 2012)
  • Language: English
  • ISBN-10: 1579654355
  • ISBN-13: 978-1579654351
  • Product Dimensions: 28.7 x 3.7 x 28.9 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (53 customer reviews)
  • Amazon Bestsellers Rank: 38,383 in Books (See Top 100 in Books)

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Review

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. "Bon Appetit" 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. " Entertainment Weekly" ["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" Inspired. " Country Living" A beautiful monster of a baking book. " Philadelphia City Paper" For pure food porn, "Bouchon Bakery" is the sweet choice. . . . Fun reading. " Providence Journal" Stunning. . . . Surprisingly approachable. " LA Weekly" A master s class in baking, preserved between covers. " Buffalo News" Simple and stunning. " Milwaukee Journal Sentinel" The ultimate baking book. " Charleston Post and Courier" Cookbooks don t come bigger or more beautiful than this. " Philadelphia Inquirer" 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. " Houston Chronicle" "

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Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

16 of 16 people found the following review helpful By Chris M HALL OF FAMETOP 10 REVIEWER on 16 Nov. 2013
Format: Hardcover Verified Purchase
I bought this book for my wife as she loves baking but I thought this book might help her take her baking to `the next level'.

She is a very competent baker but not especially refined, having seen the Bouchon Bakery in Las Vegas she was inspired... and hence this book seemed perfect for her.

Some quick things to note about the book (which I've tried to explain in more depth below):

-It's a BIG book. Not too practical for the kitchen worktop
-Each recipe is richly illustrated with lovely photos, really helps you know what you're working towards
-Lots of information / recipe stories to read through should you want to
-Perfect for passionate and confident bakers / Thomas Keller fans, perhaps not for beginners or those looking for a quick and easy baking book
-All recipes have precise measurements in grams, but also American equivalents available too if using cups (although they do tell you to throw your measuring cups away!)
-There are notes on the majority of recipes for `professionals'

Firstly it's worth noting this book's size: it is very large and not especially practical if you wanted to use this in the kitchen and are limited on space.

The book is also fairly text heavy in places, with a lot of information but my wife is very passionate about food so has devoured this information with glee. It gives a lot of context not only to the recipes but also Thomas Keller's development and training as a baker, and passes some tips on along the way. Well worth the investment of time in reading I think if you want to get the most from this book.

I have uploaded a couple of images of typical recipe pages but in general they all have accompanying photos and are laid out in a very practical, easy to follow way.
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1 of 1 people found the following review helpful By D. Nelson on 8 Jan. 2015
Format: Hardcover Verified Purchase
Another Keller winner. Not for the faint hearted like all his books but great for those with some advanced moves or those looking to go beyond basically throwing a few ingredients together. The results from everything I've made have been fantastic. The muffins in particular have been a winner with everyone who has eaten them and has elevated me to superstar baker in their eyes. The techniques and information in the book are priceless. A fantastic addition to my cooking library
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1 of 1 people found the following review helpful By Amazon Customer on 15 Dec. 2014
Format: Hardcover Verified Purchase
I love this book it is great. It is huge and full of loads of recipes and we'll worth the money. I use the choux pastry recipe all the time
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1 of 1 people found the following review helpful By Robyn W Young on 22 Oct. 2014
Format: Hardcover Verified Purchase
Brilliant Book - first time making something from it and they turned out wonderfully. Incredible tips and delicious bakes.
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1 of 1 people found the following review helpful By Daniel Tilinger on 18 Oct. 2014
Format: Hardcover Verified Purchase
very nice book can be used in home kitchen as in professional !lots of recepies pictures !
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6 of 8 people found the following review helpful By Damion on 11 Jan. 2013
Format: Hardcover
Superb book for pastry, although a tad disappointed by the short bread section (what's there is good but quite limited to Baguette, epi Etc). Only annoying aspect is that it's very proscriptive about make of tools to use with no alternative size (e.g they say you should use a Ateco #867 french star tip for piping eclairs but no indication what size tip it is if you don't have Ateco).
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8 of 11 people found the following review helpful By Ms. L. A. Collett on 19 Feb. 2013
Format: Hardcover
Yes, this is a physically big book, and if you are looking for an introductory book, or a very complicated book, this isn't for you. However, this is a great book if you want to move on from the basics.

In terms of the recipes, there is a wide range of styles employed. The book covers cookies, macaroons, scones, muffins, cakes, sweets, pastries, breads and more. The instructions often look lengthy and complex, but that is partly because the book makes the effort to fully explain the processes involved.

Yes, it doesn't always give substitutes, but that reflects the more advanced nature of the book and there being some expectation of bakers being able to figure out a way if they don't quite have the right tools to hand (or being able to buy on The internet). Some of the measurements do look a little odd, but that comes down to two factors - first, as the book reflects, they are from larger quantities scaled down, but also because of the cup to gram translation. Most modern kitchens have digital scales so this shouldn't really be an issue - plus, this is about baking with accuracy.

I often rate my baking on how many people ask for the recipe -I've been overwhelmed from this book! Although many of the end products look simple, they taste truly delicious and get rave reviews - hence I have little choice but to give top marks for this!
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8 of 11 people found the following review helpful By Willowtree on 28 Feb. 2013
Format: Hardcover Verified Purchase
It takes pride of place on my book shelf in the kitchen
It's informative and enlightening on the processes of baking both for pleasure of if you want to apply it to a more commercial application.
All the recipes are advised to use a kitchen aid artisan as that's what they have been tested with. But I don't own one and I 've still gotten very good results from using a hand mixer or just plain elbow grease.

Pictures are beautiful and add to the quality of information presented especially with how to fold battards correctly etc..

It's worth the money and the first recipe of pecan sandies which is like a shortbread with pecans only using icing sugar instead of caster sugar, will have you salivating so much, that you will make them before anything else. And they will forever be a staple of your cookie jar as they only take 5 mins to knock up.

The other recipes are equally delightful although they do advocate have digital scales which can be zero'd.
I had mechanical scales but went a brought a digital one as it is important to get the correct weights to ensure the best results.

Treat yourself and buy it.
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