Bouchon Bakery #2020

Bouchon Bakery Thomas Keller Sebastien Rouxel Bouchon Bakery Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller and in this dazzling amalgam of American

  • Title: Bouchon Bakery
  • Author: Thomas Keller Sebastien Rouxel
  • ISBN: 9781579654351
  • Page: 260
  • Format: Hardcover
  • Bouchon Bakery Thomas Keller Sebastien Rouxel Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you ll find recipes for the beloved TKOs and Oh Ohs Keller s takes on Oreos and Hostess s Ho Hos and all the French classics he fell in love with aBaked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you ll find recipes for the beloved TKOs and Oh Ohs Keller s takes on Oreos and Hostess s Ho Hos and all the French classics he fell in love with as a young chef apprenticing in Paris the baguettes, the macarons, the mille feuilles, the tartes aux fruits Co author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
    Bouchon Bakery Thomas Keller Sebastien Rouxel

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      Published :2020-01-26T22:18:48+00:00

    One thought on “Bouchon Bakery”

    1. This book is HUGE Which is awesome, because you can see the gorgeous photos large scale Still, I don t know how you d wrestle with this in a kitchen I also learned that a bakery is an anchor it draws a community around it People would sit in the bakeries to eat their croissants they would gather in the morning, and in the afternoon People come together at and around bakeries Baking is a unifying force p 9Madeleines p 94p 172 dear lord, the double page eclairs spread

    2. I must confess that I m a bit biased in that I heart all things Thomas Keller I have both Ad Hoc Bouchon that I use regularly There are a few renown chefs that I follow, some for the sole reason that they are great at what they do others for their personality of course the recipes but TK is one that embodies both.This book has major contributions from 2 of his chefs Sebastien Rouxel Matthew McDonald There s a wealth of information to be had from these 3 chefs if you love to bake or are a startin [...]

    3. Review of Kindle edition, which I wholeheartedly recommend even if you don t have a Kindle Just download it on a tablet, phone, or computer because who wants to be carrying a GIANT BOOK around the kitchen as you re trying to bake I ve always had this idea in my head that I d like to be good at baking Maybe I ll get there someday, but the first step is learning.WHO IS THE BOOK FOR Let s assume you re not a professional browsing this cookbook for ideas the book definitely speaks to them with its n [...]

    4. Restaurant recipes that are changed so that they can be used in the home kitchen includes bread Most of the recipes are familiar but some of the hints and techniques are variations and may be helpful for those hoping to elevate their baking I will be taking down 4 or 5 recipes, mainly from the tart area of the cookbook There a is rhubarb recipe that uses a technique of cooking the rhubarb first and then making a tart around it One of my favourite things is rhubarb and this looks so stunning that [...]

    5. Love this book So far I ve made the French macarons, double chocolate chunk cookies, Italian buttercream Yes, the book is enormous but I found the size useful it lays open to the correct page on my counter And as others have pointed out, you have to weigh absolutely everything including eggs , but I find it comforting to know I m baking with the exact right measurements A couple notes You can find Dutch process cocoa at Sur la Table I didn t care for Kosher salt in the cookies way too salty for [...]

    6. I haven t baked everything in this book, but I think there will be many recipes that get made before long Thomas Keller is a renowned chef and owner of very upscale restaurants including per se and the French Laundry He wanted to start baking the breads for his restaurants, and opened the first Bouchon Bakery in 2003 He wanted to provide the bread for the restaurants, of course, but also to have a small cafe to sell pastries and breads similar to the ones he d loved so working in Paris He hired [...]

    7. This is a beautiful, if weighty cookbook The sheer volume of this book, for me, made it less than practical it was just too big to lug from counter to counter It is full of stunning photography, informative tutorials, and lots of delicious sounding recipes It is not, however, for the novice baker Much of the equipment needed for at least half of the recipes would not be found in the average kitchen It is also not for the inexperienced cook who would be unable to spot the numerous inconsistencies [...]

    8. When I picked this book up at the library, I was attracted by the cover and hooked by the beautiful photos I saw as I flipped through In fact, it wasn t until I began reading it that I realized the author s own work in some highly regarded famous restaurants.That said, the I read of the recipes, the I realized that this cookbook, unlike others I ve enjoyed, would be something to aspire to something inspirational that I hope, one day, to cook from Even though the authors seem to do a good job t [...]

    9. Thomas Keller is a man of precision, taste, and understanding when it comes to baking His understanding of ingredients and baking processes are immediately clear You do not have to read far into his book to see he is passionate, creative, and knowledgeable All bakers alike will benefit from what Keller provides here One of my favorite aspects of this book is his clear explanation of why weighing ingredients is essential to great baking One of the most annoying aspects about him can also be his m [...]

    10. This is a beautiful book What I have cooked from it is delicious However it is definitely a coffee table cookbook The recipes were poorly edited and made rolling out tart dough incomprehensible, which rolling out tart dough should not be The brioche recipe is the most finicky yeast dough I have ever worked with and I regularly work with yeast Bouchon Bakery also markets itself to home bakers, although most recipes need professional equipment, ingredients, or plenty of four handed maneuvers It is [...]

    11. Disclaimer I have not tried to execute any of the recipes in my own kitchen although I have eaten almost every type of baked goods, salads, soup, sandwiches from the Bakery, even a bite of the dog biscuit And it is not overrated I did spend a couple of hours reading this and the passion these three men have for their profession and their work ethics are admirable Their personal stories of family and childhood events are touching All the recipes have measurements in the metric system which I find [...]

    12. Do you bake, want to bake, dream about baked goods and are a Type A personality, then invest in this book Thomas Keller is a genius in the kitchen and in business as evidenced by the success of his restaurants coast to coast If you are a foodie, own a restaurant that is struggling, or are contemplating getting into the business, follow this man s lead and you will never go wrong YesI am a fan Oatmeal Raisin cookies are the best I ve ever had

    13. It is a good book, containing some interesting recipes Some of them, like the challah bread, I tried preparing at my Zomick s bakery and the results from customers were generally positive I m still reading it when I like to try something new Even thou those are not kosher recipes, some of the can be modified and offer delicious foods Big plus is for having nice photos of the food recipes Zomick s Bread

    14. This book hurt my back and wrists trying to carry it home from the library Also, the recipes are ridiculous and will make you want to punch someone Side note 1 cup of eggs equals 5 large eggs.

    15. Bouchon Bakery Hardcover Author Thomas kellerPublisher UnknownYear published 2012Genre CookbooksSubgenre Cooking BakeryAuthor Info Thomas keller Born in October 14, 1995, is an American chef, restaurateur, and cookbook writer He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California.Awards He has won multiple awards From The James Beard Foundation, notably the best California in 1996, and the Best Chef in America 1997 The restaurant is a perennial winer in the anua [...]

    16. To relieve the stress of selling our home and buying a new one, I ve dove into perfecting the art of fermented breads Of the many bread books I ve recently read in pursuit of the homemade sourdough boule, this one is my favorite The only thing I would change is breaking each chapter of this book into it s own book cookies, cakes, breads, ect It is a monster of a book and contains much than I am interested in.

    17. Beautifully written and illustrated but totally impractical cookbook While the recipes are well written, they are very involved and require too many expensive and difficult to find ingredients or utensils equipment Also I really don t understand this new trend of making cookbooks the size and weight of coffee table books The size and heft are not conducive to easy use.

    18. One day, I will probably delude myself into trying something from this book Whatever recipe I choose, I am sure it will savor of disappointment.

    19. I can t decide between three and four stars, so I ll go for four.The pros Gorgeous photos They make me want to try much harder to make my baking pretty I ve become very used to my sloppy handiwork.The recipes are grand so far I have made the OhOhs, TKOs, Better Nutters, blueberry muffins, and croissants, and all, except for some user error, have turned out to be extremely tasty.They allow me to replicate foodstuffs that I miss from the US, Better Nutters especially even if I do have to eat them [...]

    20. I am a collector of bakery cookbooks I love the thick pages, rich with color photography I appreciate well written recipes that are methodical and simple enough for a novice or amateur home baker to figure out Bouchon Bakery is a pretty good example of the type of cookbook I gravitate to The food photographs tick off all the requisite boxes for food pornography and the recipes themselves are mouthwatering I have made at least two of the recipes so far the bacon cheddar scones are just divine and [...]

    21. This book is significant for me because it is the book I was reading during the grieving time of when my dear friend Connor Eberhard passed away from a rare and aggressive liver cancer that spread through the rest of his body Diagnosed in November 2012, he passed away April 23, 2013.I had got the book from my library a week previously but as Connor s condition worsened, I spent my time visiting him and not reading.I finally opened it in the van, after picking my sister up from teaching a ballet [...]

    22. Aside from convincing me that I will never ever be a pastry chef thanks for crushing my dreams guys , I really liked this cookbook These chefs and bakers are so thorough and so passionate about the things they make It really is a very beautifully laid out book as well, which is why I shelled out the 50 bucks for it in the first place, but it is really to big to fit comfortably on the counter top whilst baking I know no one who has that much counter space My favorite part had to be the bread sect [...]

    23. Bakers, would be bakers and people who like to think about baking be warned This exquisite book will taunt you with its gorgeous photos and elegant recipes for French style baked goods from tiny, light, crisp and chewy macaroons to lovely loaves of bread The instructions are precise and include extended explanations that would allow a reasonably competent person to execute the recipes For an experienced baker, this would add a new level of skill and sophistication Recipes range from fairly simpl [...]

    24. This is a cookbook that demands we take it seriously From the detailed recipes, to the beautiful color photographs, to the notes at the end of some recipes specifically for professional bakeries, this is a work of art The detailed and nostalgic narratives that introduce each chef and open each section are thoughtful and well written But the downfall of this serious book is its serious size 11 x11 and 5lbs 13 oz as weighed on my kitchen scale As I contemplated cooking from this book, I wondered h [...]

    25. When I first picked up this book it was for the sole purpose of discovering the secrets of Thomas Keller s beautiful macarons, and they were indeed beautiful, but really pretty difficult to make Be wary I m sure for professional chefs this is no problem but the recipes call for some not always found in the average kitchen tools and the measurements are by weight I will say I did manage to create one batch of pretty perfect macarons, but on the second batch my oven temperature changed, destroyin [...]

    26. What a gorgeous and hefty tome Lovely, lovely pictures of delicious French baked goods Some recipes include step by step photos Is this a cookbook or a coffee table book HmmmI ll go with the latter I loved looking at it, but wasn t inspired to actually bake anything from it Everything he makes looks too perfect for my style of baking and I m sure I d be disappointed Maybe I could master some of the recipes in retirement A teeny bit pretentiousbut then again, it s a 50 pound exaggeration recipe b [...]

    27. First, I have an admiration of French baking puff pastry, croissants, macaroons, golden baguettes Do I actually do that kind of baking Sadly no But I do dream of actually baking those recipes I read and dreamt of eating each of the delicious recipes.There were a few tricks that I had never heard of before like letting muffin batter rest for up to 36 hours before baking After paging through the book I vowed that I would attempt some of these recipes There are pictures for many of the steps of eac [...]

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