Bouchon Bakery by Thomas Keller Download (read online) free eBook .pdf.epub.kindle

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 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 a

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    Rebecca

    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. 9

    Madeleines!! p. 94

    p. 172 – dear lord, the double-page eclairs spread

    Optimist ♰King's Wench♰ & MANTIES Champion

    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 lo

    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 starting chef, you should start here after picking up a scale that is. What I most love about TKs books are the tips, just little hints that maybe you would think about & maybe you wouldn’t but things that actually make it feel like he’s somehow right there with you. I guess more succinctly the details of cooking/baking that happen “in the moment” are all here. The books are all extremely accessible & user friendly. Explanations are given for every method that is encouraged & basic recipes always are in the back of the books-staple recipes like pastry cream & buttercream that can translate to so many other recipes. I often use TKs basics when I’m cooking even if I’m following someone else’s recipe or if I’m creating something myself.

    This is a great book. Essential if you love to bake or are a huge TK fan. The man just knows his stuff period.
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    Michelle

    Apr 20, 2017

    rated it
    it was amazing

     · 
    review of another edition

    **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 w

    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 numerous “Note to professionals” sections) and that you’re a home baker like moi.

    There are two types of home bakers: I am one of the home bakers who wants to do things “the right way” and I want to understand why things work out (or fail) the way they do.

    If you’re a home baker who wants simple, crowd-pleasing recipes with regular ingredients and kitchen equipment, this is probably not the kind of book for you. Ask yourself “am I willing to use a kitchen scale for every ingredient – even eggs”. If not, this book is not for you.

    It’s easy to get overwhelmed at the sheer amount of equipment recommended for some of these recipes. Convection ovens! Jumbo muffin pans!
    Some aren’t required and you can improvise a little (yeah, I use normal muffin pans and the normal oven that came with my apartment…). The technique and equipment are how you get bakery-quality goods and every departure from the technique is a chance for the quality to go down. After all, who would buy my normal-sized muffins at a bakery? That being said…

    *** LISTEN TO THE ADVICE AS MUCH AS POSSIBLE. ***
    I thought it was nuts to measure and strain eggs, but you know what? It makes sense to get that perfect ratio, which is what baking is all about.
    If you’re not willing to put in the effort to use pastry-chef techniques, do not be surprised when you do not get pâtisserie-perfect results.

    RECIPES
    I only got this book yesterday, so I’ve only made the corn muffins, which I perceived to be the easiest thing in the book. I was surprised to chill the muffin batter overnight, but hey, who am I to question the pastry gods. Chilling the dough may have other scientific benefits (Mr. Rouxel and/or Mr. Keller probably knows), but I know that this kept the corn from all sinking to the bottom and spread evenly throughout.
    Following the rules earned me beautifully airy and moist muffins.

    There are recipes in here that I’m likely never going to make – Bouchon Bakery house specialties which I don’t care too much about right now in my quest to learn the classics – but they’re sure fun to look at and read about. Also, I’m going to hold off on the “bread” section because I want to master pastry first.

    Like the basic American I am, I can’t wait to learn the macarons and croissants. Happy baking!

    **Edit 5/20**: I have made several more recipes in this book (macarons, various icings/curds, and the chocolate-cherry scones) and I am convinced that the chocolate cherry scones are the food of the gods.
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