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Bouchon Bakery Hardcover – 6 Nov 2012


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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 (47 customer reviews)
  • Amazon Bestsellers Rank: 64,880 in Books (See Top 100 in Books)

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Review

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""

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Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

11 of 11 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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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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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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By Brenda bukenya on 16 Mar 2014
Format: Hardcover Verified Purchase
I have made three things the eclairs were lovely ,the short bread biscuits fantastic ,the brioche was a delight .i just need to perfect the shapes and sizes as per his instructions .The recipes are really easy to follow and come out just he says.The men are genius .i love the book too much.
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By Lynda Chismon on 21 Jan 2014
Format: Hardcover Verified Purchase
This is an amazing book and completes a set I have - I would recommend it to lots of people - Thank you
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20 of 27 people found the following review helpful By Mrs. E. L. Martin on 29 Oct 2012
Format: Hardcover Verified Purchase
I've been waiting for the release of this book for ages, and my expectations were blown away! I have a huge book shelf, filled with pastry and baking books and this is easily one of the best. Bouchon Bakery covers everything from homely favourites like home made oreos and chocolate chip cookies, to brioche, croissants, incredible versions of eclairs and macarons, delicate tarts, robust loaves of bread and a wonderful assortment of candies. I would recommend this book to anyone who is already fairly experienced with pastry, wanting to improve or revive your passion, try some wonderful old favourites, as well as beuatiful modern show-stoppers. A-STAR Mr Keller!
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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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