- Hardcover: 400 pages
- Publisher: Workman (23 October 2012)
- Language: English
- ISBN-10: 1579654355
- ISBN-13: 978-1579654351
- Product Dimensions: 28.7 x 3.7 x 28.9 cm
- Boxed-product Weight: 2.4 Kg
- Average Customer Review: 1 customer review
- Amazon Bestsellers Rank: 25,973 in Books (See Top 100 in Books)
Bouchon Bakery Hardcover – 23 Oct 2012
|New from||Used from|
Amazon Global Store
Customers who bought this item also bought
Customers who viewed this item also viewed
"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
"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--Eater
"Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was." --Eater--Food & Wine
"Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook." --Food & Wine--Publishers Weekly
"The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail." --Wall Street Journal--Entertainment Weekly
"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--Library Journal
"As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended." --Library Journal (starred review)--LA Weekly
"Stunning. . . . Surprisingly approachable." --LA Weekly--Louisville Courier Journal
"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--Buffalo News
"A master's class in baking, preserved between covers." --Buffalo News--Booklist
About the Author
Most helpful customer reviews on Amazon.com
As with the other Keller books I own, the recipes are thorough, precise and often time-consuming. So, planning and moderate skills are essential when executing these culinary treats. However, you will be delighted with the end results.
Over the weekend, I have completed a couple more recipes from Bouchon Bakery.
First up is the Banana Muffins with Walnut Streusel topping. Since this recipe calls for crème fraîche, I started a couple of days ahead and made my own. I also went shopping for bananas that would be perfectly ripe in time to make the batter Friday afternoon. As with the Blueberry Muffins, this batter rests in the refrigerator overnight. The result is a moist and delicate crumb unlike most banana breads which can be dense and dry. The walnut streusel was a perfect crunchy compliment to the moist muffins. Another A+ recipe.
Next on the list to try was the Double Chocolate Chunk and Chip Cookies. This recipe calls for chocolate and a lot of it. I used Valrhona cocoa, Scharffen Berger 62% semisweet chocolate chunks and Ghirardelli semisweet chocolate chips. They were perfect still slightly warm from the oven. This is a chocolate lover's dream cookie!
I plan to move on to breads next. Will it be Brioche, Sourdough or Croissants? Decisions, decisions.
I decided to tackle one of the most intimidating recipes a home baker can face. Croissants!
A few years ago, I traveled to Paris for the first time. My first taste of an authentic croissant was at Ladurée, a famous parisian tea salon and patisserie. The experience of walking along the Seine, pulling apart the buttery layers and the crisp outer crust crumbling as I bit into it is now a part of who I am. As Chef Keller describes in the book, once you have had a croissant in Paris, it changes you.
Now, I was somewhat skeptical that this magic could be reproduced by the home baker. Even looking at the amazing photos in the book, with all the beautiful and distinct layers, it seemed doubtful this could be achieved in a home kitchen without a professional dough sheeter. My doubts were completely flattened.
This recipe for traditional croissants is a masterpiece!
The aroma that fills the kitchen while these are baking is unbelievable and every buttery, golden layer of the laminated dough is visible. The crusty shell disintegrates when you bite into it and the soft, airy interior almost melts in your mouth. Perfection!
Although I was very pleased with the results of my first attempt at the traditional croissants recipe, I have spent some time thinking of ways to improve my results.
The main obstacle I face is a very cold kitchen, which can make proofing difficult. Normally, I use the "raising bread" setting on my oven for breads and doughs. But at 100º F, this would melt the butter in a croissant dough. The solution I chose was to use heating pads under the storage container proofing box to provide warmth. I placed a wire rack on top of the heating pad to elevate the sheet pans of croissants and covered everything with the plastic tub. It worked perfectly, so I wanted to share this for others who may have cold kitchens. I will upload a photo of this proofing method.
The second obstacle was the egg wash. I thought my results were too streaky. After reading that most bakeries use commercial sprayers to apply egg wash, I decided to try it using a cheap spray bottle. I used an immersion blender to get the eggs as smooth as possible before passing them though a fine mesh stainer and into the spray bottle. The result was a more even browning than my prior attempt. I have uploaded a photo of the results.
Also, the freezing and refreshing methods in the book work perfectly. I have defrosted some of the croissants and they were as good as the day they were baked.
Oatmeal Raisin Cookies Revisited.
Of all the recipes in the book, I think I have made the Oatmeal Raisin Cookies more than any other. I usually make the smaller version, 72 grams, so there are more to share. I have made a few mistakes that I thought I would share that may help some.
The recipe suggests soaking the raisins in hot water for 30 minutes, if they are not plump. The recipe also states they should be drained and patted dry. After I drain the raisins, I place them in a bowl lined with paper towels and press them as dry as possible without crushing them. If they are too wet, the cookies may spread too much when baking.
Also, if your oven has the convection feature, use it! As written in the book, the cookies do not spread as much when baked in a convection oven. But trust me, they taste equally delicious either way.
Yesterday, I decided to make the Bouchon-sized version, 145 grams. They were big and thick, crisp on the outside and chewy on the inside. Definitely my favorite way to prepare these cookies!
Pictures going up now.
More difficult is that certain things that should be explained as if you were teaching a monkey are simply not even mentioned, i.e. the book presumes you have experience. As an example, in the Oh-Oh recipe... two things. He keeps saying use a "baking sheet". I made the correct guess that he meant the half-sheet. But this should be stated. Then, if you read the part about flipping the biscuit onto the parchment, easy enough, then all of a sudden you've got two rolls. I buy these at Bouchon and they look like little tubes, just like Ho-Ho's. So there is a step missing and generally the roll you end up with is really fat, the size of your forarm. I think he means you should first cut the biscuit in half the wide way, so when you put the cream in and roll it, you end up with petite rolls, and you end up with two of them. Finally, the cream that goes into the Oh-Oh's.... he has some very discreet little note to "professional bakers" to add whip cream stabilizer. Why not tell all of us this? It's the simplest ingredient, you can buy the pouches at any grocery store, they're made by Dr.Oetker.
A learning experience. I'll make it that way next time, but still, the pale cake bothers me. It's these little things that take the book down a bit. The book should be a joy for any baker even a mid-level one.
If he re-issues this book, he should add these nuances that the regular baker won't necessarily understand, and certainly shouldn't have to guess at given that the ingredients are expensive!