Bouchon Bakery

This cookbook is easily one of the best, if not the best, cookbook on simple pastry but with the precision of a four-star chef and one of the top pastry chefs in the country. Just because you're making seemingly simple things, like the humble oatmeal cookie, does not mean this cookbook should be overlooked because it's just a rehash of Betty Crocker from the 50's. Because it's from Chef Keller, every little detail that goes into the end-result counts. It's this philosophy of cooking that allows you to make the a cookie with the softest texture and the perfect ratio of ingredients, croissants like they make in Paris, and truly elegant macarons that are the same macarons served at the French Laundry or Per Se. Now be forewarned, this level of precision will come at a cost. It is expected you have at least a decently stocked kitchen to perform most, if not all, of the recipes in this book. A heavy-duty mixer is essential, as well as sturdy sheet pans that don't buckle in the heat like the ones your mom probably has. Quality ingredients are a MUST. If you don't want to spend the extra money on quality Valhrona cocoa powder or maybe even invest in a Silpat, I would advise you against buying this book. This book was designed by two extraordinary chefs who refuse to step down a level in technical skill to make it more accessible for the home cook. Each recipe in this book is the same recipe that Bouchon Bakery uses, with the same ratio of ingredients and the same standards of quality. Of course, you can use this book solely for the simple recipes like the chocolate chunk cookies or the blueberry muffins, foods that everyone is familiar with. However, the fun is in trying new things and expanding your technical skills! And that's where this book really shines. The range of recipes and the level of technical skill required for them is appealing to the home cook (who has persistence and the desire to become better with every attempt) all the way to the professional chef. But if you're the former like me, please heed chef Rouxel's advice and begin by making the same simple recipe over and over. For instance, I think making the madeleines, a very simple recipe, over and over again, I have learned more about baking than making something like say, a Spiced Caramel Chiboust with Hazelnut Streusel. This allows you to develop confidence in your abilities, resulting in a better-end product. Oh yeah, speaking of the end-products. Have I mentioned how unbelievable a properly cooked Blueberry muffin will taste if you use Bouchon Bakery's recipe and quality ingredients? The brioche in this book (the source of the recipe being one of the greatest chefs of the last century, Jean-Louis Palladin) is so rich and delicious, eating just one slice when it comes out of the oven is a challenge in and of itself. Even when you don't feel like baking, looking through this book is a treat. All of the photographs are gorgeous, and they include great step-by-step picture guides for tricky things like the proper way to roll out a puff pastry. The anecdotes are interesting and let the reader really get a sense of what Bouchon Bakery is all about. This was actually my first cookbook by Keller. Prior to buying this book, I had basically zero experience with baking. If you told me eight months ago that I would love being up at midnight, rolling out chilled croissant dough and being nervous about pressing too hard and ruining the layers, I would have told you're crazy. This book instills a philosophy where every little detail to you matters equally, helping you think like a chef. The only thing I have wrong with this book is...well, I got addicted to buying baking supplies. I'm always considering whether to go ahead and buy that stupid 8 x 1 and 3/4in ring mold or a new piping tip. My wallet is less than grateful. If you want to get better at baking, this cookbook will ensure that a little perseverance goes a long way.

I have been cooking from Chef Keller's books for a few years now and the results have always been extraordinary. Even though I just received the book yesterday (one day early... thank you USPS), I have already tried a couple of recipes from the preview pages on Amazon over this past weekend. Once again, the results were fantastic. The Blueberry Muffins with the Almond Streusel have an incredible depth of flavor, mostly due to resting the batter in the refrigerator overnight. The Oatmeal Raisin Cookies have a flavor profile that is nearly identical to the scrumptious boxed mix sold at Williams Sonoma. 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. ***UPDATE 10/29/2012*** 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. ***UPDATE 11/18/2012*** 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! ***UPDATE 4/21/2013*** Croissants Revisited. 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.

BOTTOM LINE: One of the best baking recipe books on the market! In fact, this is my go-to book for baking. To provide a fair review, I tried multiple recipes before rating this baking cookbook. MY FAVORITE THINGS: The main reason I purchased this book is because the recipes call for weighed (grams) ingredients. Volumes are also listed in the recipes for those who do not own a scale, but I HIGHLY recommend weighing your ingredients in order to achieve more accurate and consistent results, especially when baking. (Flour tends to settle so, if 10 people scooped out 1 cup of flour from their flour bin, there would be 10 different weights from each of those cups. This is one reason why measuring in volumes produces inconsistent results. If you love to cook but you don't have a scale, I recommend investing in one -- you won't regret it!) I also love that this book provides many extras, tips, and tricks to help you achieve better baking results, which in turn makes you a better baker. Don't overlook these tidbits because they provide a lot of wisdom that can be used in other recipes. BOOK: This book is pretty heavy (almost 6 pounds!) and full of excellent recipes. Some of the recipes I made from this cookbook include a few different breads, muffins, cookies, a couple different confections, and some cakes. All of the recipes that I have tried so far have been excellent. RECIPES: Each recipe is clearly written with detailed instructions. Although not all of the recipes have pictures, most of them do include excellent, professional photographs. There are even pictures of how to do some of the more complex steps. There are some recipes that are quick and some recipes that take time (good doughs take time to prepare, but it's mostly inactive time that allows you to do other things). Don't avoid some of the more time-consuming recipes -- these can be some of the best things you'll ever bake. I love to make the more time-consuming recipes for guests (which makes them think I'm some sort of baking genius even though I'm not, lol). One thing to note: all ingredients are measured in weights (grams), even common things like whole eggs. But don't let this deter you. In the beginning of the book it explains how to accurately weigh eggs (beaten) to use in the recipes. Sometimes this means you could have some leftover beaten egg, and if you're like me you don't like to waste anything. So, you could either: cook the leftover eggs and eat them; or, if there's not a lot left over, toss the rest in the recipe. I have not had any problems doing it this way. Another thing to note: a few of the recipes call for ingredients that may not sound familiar. I'm not a chef by any means so when I see ingredients such as crème fraîche, glucose, and diastatic malt powder, my mind immediately thinks "I can't make this recipe." However, I have learned that this doesn't have to be the case in the age of the Internet. For example: crème fraîche can be found in the dairy section at the grocery store or you can improvise and make it using cream and buttermilk (or sour cream); glucose is a clear liquid sugar like corn syrup; and diastatic malt powder can be purchased or it can easily be made in your own kitchen by sprouting some barley berries (seeds), drying them, then blending them into a fine powder. Lesson: never be afraid to try new and different things.

Beautifully illustrated with great recipes and quality photos. Packed with lots of information and useful whether you are a beginner or advanced in the culinary world. I find myself baking my way through this book and my friends have not mind one bit.

Bouchon Bakery by Thomas Keller and Sebastien Rouxel is both a masterclass in baking and a work of art. The fact that it’s been at the top of bestseller lists for well over a decade is a true testament to its importance. The book breaks down sophisticated pastry and bread techniques with remarkable clarity, offering step-by-step guidance that inspires home bakers to attempt professional-level results. Keller’s emphasis on precision and the “why” behind each method makes the book as educational as it is inspiring. But beyond its recipes, Bouchon Bakery truly stands out as a visual experience. Its elegant photography, rich textures, and oversized, beautifully bound format make it a stunning coffee-table centerpiece—one that sparks conversation even before you open it. Highly recommended.

This is a book for serious bakers. I generally make a bread based dough a couple times a week, whether some sort of bread or a pizza dough. This book gives you a lot of the technical steps to bake a good bread. I used some of the knowledge to bake baguettes and the texture was better than usual. Granted, I modified it because there were like 6 pages, but I think as I continue, I'll use the information to improve my bread-making techniques. I appreciate the author's commitment to his art, the beauty of the book, and his championing of the other employees at his bakeries.

I have gotten rid of all but a select few cookbooks, so it took a lot for me to decide to buy another one, especially when a quick search gives several of the recipes from this book. However, I finally bought it and am very glad. It is really beautiful and the recipes are fabulous. I wouldn't recommend it to a beginning baker, but the recipes aren't really difficult, they just use some ingredients or methods that are more comfortable for those who bake a lot, or are just adventurous. Many of the explanations (like why weighing ingredients is better than volume measuring) weren't new to me, but would be helpful to someone who does not bake a lot, but other "tips" were interesting. I would have preferred a little less of the bakery descriptions or personal stories as I don't frequent the bakery and would have rather had more recipes or a smaller book. This is is a big book. The book has a very nice mix of items - cakes, cookies, candies and bread. Nearly all of them looked like something I would really make. So far I have tried a dozen or so recipes and they have all been excellent. This book is large and really beautiful. I immediately went through every page when it arrived and was constantly amazed at page after page of really great recipes. However, when I got to one section I started to recognize some pictures and realized that instead of pages 313-324 I had repeats of 193-204. Amazon replaced the book immediately. I highly recommend this book for either the baker or dreamer who just wants to drool over the pictures. Just check the pages right away and make sure they are all there. UPDATE: I spent the last several days baking many recipes from this book and I love it more with every use. Make sure to read the recipes through before you start. Many require the batter sit overnight for the best result. I did make a double batch of one (madelines) and baked half right away as I was baking with kids. The early batch was good, but the batch we baked the next day were better. I wish I could add another five stars. ANOTHER UPDATE: I bought a second copy to give as a gift to a professional baker. She likes the book and is using some of the recipes. I started bringing baked goods to a place I volunteer near our winter condo and downloaded several of these recipes to use. I really like that most of the scones and muffins recommend that they be prepared in advance and then baked the day of consumption. Not only does this work when baking for an event, but I can get up, turn the oven on (or use the self-starting feature and have it preheated when I wake), toss a few scones on a cookie sheet, and have a great breakfast. I finally bought a new copy (my third purchase) to keep at the condo. Many of my fellow volunteers have commented on how much they like that the recipes are not overly sweet and I have had numerous requests for the recipes. They even liked them the time I screwed up and doubled the amount of sugar in the lemon poppyseed muffins (they were much better when done correctly).

Can books be delicious? Thomas Keller’s can! I found this book perusing the cookbook section at Barnes & Noble a few years ago and fell in love with the pictures—there was something about this book that just oozed sophistication and authority and I found it irresistible. (I still do.) At the time I had no idea who Thomas Keller was. (I know!) I just knew that, as an avid baker, I wanted this book so badly. I ultimately decided not to give in to an impulse purchase and to think about it. Fast forward a few years: I found myself thinking about this book and how beautiful it was, and I knew I had to try it. So I borrowed it from the library. Twice. And I finally decided to suck it up and treat myself. It is one of my favorite recipe books. Not just for the pictures, but because the recipes are legitimately very good. I appreciate Chef Keller’s presentation and methods. There’s an emphasis on cooking clean (cleaning your workspace as you go) that really resonates with me. The recipes are often time consuming, but they’re presented in a way that is straightforward and understandable, with a little patience. The recipe measurements are presented in both weight and volume, which is helpful. Weighing is more precise, of course, but volume is helpful for people who want to try the recipes without the added expense of getting a scale. (Trust me, you’ll eventually want to get a scale; they’re life changing.) There are little tips and tricks included along the way, and I end up feeling like I’m being mentored by a good friend because you get little glimpses of what things are like working with the Keller restaurant family. The section on bread making is quite good, especially since it’s not terribly long. I appreciate the flow of the book and how it’s divided, and the fact that there are recipes for very basic things like drop cookies and brown butter to swan shaped pastries and sourdough bread. I would recommend this book for intermediate bakers. And you know what? I think a novice could make it work, but they’d probably have to read the instructions through a few times and maybe look up a few things as they went. I tend to be an overachiever, so I would have wanted to start with this book as a new baker just because that’s how I am. If you are brand new to baking and you decide to get this book, you’ll have to be very patient with yourself and the processes as you go. And have fun! That’s what making food is all about, right? I’ve made the chocolate chip cookies, banana muffins, better nutters, macarons, devil’s food cake, brioche, croissants, batards, and sourdough. All with success—not because I’m an expert by any stretch of the imagination, but because the recipes are tried and true, and they really work.

This is, by far, my favourite dough book. Almost everything you will ever need to know about starters, fermenting, kneading & shaping, proofing, etc. And all delivered with insight, humour and wit! When the yeast shortage occurred last year I was making starters for all my neighbours, lol! I have been using this book for 10 years and now that I can bake bread like a pro, it's on to the pastries! Highly recommended!

I have to admit that Thomas Keller is one of my favorite authors, so my review will be a little biased as Bouchon is one my most loved and used cookbooks from my substantial collection. What I particularly appreciate from Keller is his combination of engaging prose that precedes most recipes and chapters, his attention to detail that ensures perfect results every time, and his genuine love for cooking and sharing his knowledge that never comes off as pretentious or unattainable. Bouchon Bakery is no different, and I can tell from my first read-though that this will be one of my favorite baking books. Keller's co-authors, Sebastien Rouxel and Matthew McDonald, have contributed a great selection of recipes and tips. Rouxel is the executive pastry chef and McDonald is the head baker. The recipes run the gamut from all-American cookies, cakes, and muffins, to French classics including choux pastry, laminated doughs, and macarons. There is also a chapter on bread and a final chapter on candy and confections. The cookbook includes 150 recipes indepth pastries and breads. Some like the Pear Feuilletes, made with homemade puff pastry, are geared to the more skilled baker. But there are plenty of others such as the Chocolate Chunk and Chip Cookies that novice bakers will embrace. And despite there being measurements in the book, As The Chef himself quoted "throw out your measuring cups! Always use a kitchen scale." He bemoans that their publisher made them keep the measuring cups in it. He explains that the result of reducing the bakery's large recipes meant exact measurements, like 154 grams. Don't round it to 150 grams. That way, if the recipe is doubled, it is still correct. If you start rounding the recipes, you'll be 20 or 30 grams over or under when you scale the recipe up or down. And as we know with the Chemistry behind baking is Precision. It's all about understanding precision in the bakery What I especially like is the combination of old and new, simple and advanced. The vast majority of recipes call for your basic baking ingredients: flour, sugar, eggs, butter. However, there is at least one (Peppermint Patties) that uses tramoline, fondax, and invertase. You don't have to be super into molecular gastronomy to see the fun in trying new things once in awhile! Of course, coming from professionals, these recipes and techniques can seem....a bit testing....from time to time. If your goal is turning out perfect and perfectly uniform pastries that would be right at home on the shelves of Bouchon bakery or in the bread basket of the French Laundry, you can do that. I may make most of these recipes exactly as prescribed, but I doubt you will be piping cream puffs into silicon molds and topping with special baking cookies. All in all, I'm looking forward to cooking my way through this book. Though maybe not as much as my better half, friends, and colleagues are! Well worth the purchase price as are all Keller's publications, Hope you enjoy a busy cooking festive season.

The recipes are great and the tone is very professional which might put some people of but not me. The cookies look great and it's the kind of book that makes me want to cook better, to go further, to have beauty in the plate to accompany the taste. Thomas Keller is demanding with quality and taste and as a cook, I think it's important to have this kind of inspiration too. The technique is on the spot but the recipes are beautiful and delicious. It's not an easy format for a cook book but it's a beautiful one. Enjoy and don't be scared by the "neatness" of it!

Love the recipes and detailing that the book has. I wouldnt suggest it for amateur bakers though as each dish is a mater piece by itself.

Ultimo nato della famiglia Keller, altro librone che si caratterizza per la bellezza, la perfezione formale e la bontà delle proposte, tutte centrate sui prodotti da forno. In questo è essenziale la collaborazione di Sebastien Rouxel (pasticcere) e Matthew McDonald (panettiere), sotto la supervisione di Thomas Keller; un aspetto, quello dei prodotti da forno, a cui il grande chef americano tiene in modo particolare, un "affetto" che il libro non tradisce, anzi esalta nel coniugare tradizione francese e statunitense. Pasticceria e pani con ricette molto curate, soprattutto nella descrizione dei procedimenti e delle tecniche di lavorazione: cookies, scones e muffin, brioche, croissants e lievitati, pani rustici e baguettes, confetteria e cioccolati - e in chiusura un capitolo di ricette base. Il punto forte del libro, a mio parere, è nella panetteria, con un passo-passo fotografico che segue una manualità altrimenti incomprensibile: si va dai pani francesi a rustici ai multicereali, fino ai muffin inglesi e ai pretzels. Non solo per professionisti.