Most helpful critical review
27 of 46 people found the following review helpful
I was really disappointed with Bouchon Bakery.
on 16 January 2013
First of all, it is a very heavy book, and it will be too big to use easily in most kitchens, as it is too big.
Secondly it is full of big pictures of Children and other things you really do not want from a working tool, which I believe a Book about Baking should be. The Pics take up place as well, and you really do not want to see other peoples kids stacking cakes or eating them.
Third, the text is small, and not in a Friendly reading lettering. Which is also irritating, if you keep looking in text or following a recipe. A lot of elderly ladies bake, and you definitely need your glasses if you do not have eyes like a hawk.
4the and this is very serious. The Baker uses Canola oil in a lot of things, and that made me really mad. How can a person who writes about excellent bakery recommend Canola Oil? I choose to bake, because I do not want any GMO or other kind of crap in my food. And it made me doubt if Thomas Keller knows what tastes good.
5th. How can TK make himself translate cups to grams making eggs weigh 83 grams? Baking Powder 2,2 grams, Kosher salt 0. 6 grams and when he tries to go from Cups to Grams, why can he not go from Fahrenheit to Celsius?
6th. Why change a Classic Florentine recipe to something else, and keep the original from us? And why add Glucose which is not readily available to most? And hard and messy to work with, when all you have to do is caramelize nuts and add a chocolate base?
7th Why use unsulfured black strap molasses and what the Hell is it?
It is a book which is just irritating because it is not a book for a professional baker and not for a housewife baker either.
All the pages and pages of pictures is just irritating for both the housewife and the baker. You have not bought a picture book of cakes, you want a book from a professional, so that you may make cakes as good as a professional.
I bought three books about baking this time. and How to Bake by Paul Hollywood was far the best one of them. I can in fact recommend it warmly. I just made the best Scones ever, from a description which was very easy to follow, and I can now compete with any of the best two bakeries in town, when it comes to Scones and I have tried a lot of Scones recipe's in my time. This one was the best ever.
Muffins should be made with butter, not Canola Oil. Coloring should be natural vegetable and fruit color if you really want to go that way, and not some artificial poison. And what is Unsweetened alkalized Cacao? Why not just natural Cacao, the best of course. And what again is Liquid Levain and Diastatic malt powder?
I cannot recommend this book at all. Go for anything else, something usefull.
I have found great joy and good recipe's from Richard Bertinet Pastry and his book about Bread are are just Gems. Paul Hollywood is as good as Bertinet, and I strongly recommend his books How to bake - Also.
The Book Bouchon Bakery, I do not understand the Stars, it must have been all his friends trying to help him sell this oversized, hard to use Book, with strange measurements and even stranger ingredients. It is not what I want from a Baking Bible, it want it to be easy to read, easy to handle, not fill up the whole kitchen table, and most important, not full of crap you would not eat, if you want to keep yourself healthy.
I can probably use some of the