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really liked it
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
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
it was amazing
**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