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The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen Hardcover – September, 2003


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Product Details

  • Hardcover: 180 pages
  • Publisher: Bay Books (CA) (September 2003)
  • Language: English
  • ISBN-10: 1579595278
  • ISBN-13: 978-1579595272
  • Product Dimensions: 9.4 x 0.9 x 11.8 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #545,983 in Books (See Top 100 in Books)

Editorial Reviews

Review

Altogether, it's a terrific, definitive collection of the most classic French baked goods, charmingly written, and gorgeously photographed... -- Los Angeles Times, October 15, 2003

Excerpt. © Reprinted by permission. All rights reserved.

Excerpt from the introduction by Pascal Rigo:

"Our days begin with bread and pastry, and our life is filled with the aroma of the bakery... My kids breathe in those smells. They see the importance of hard work, the value of respect for the customer, and most of all, the beautiful results that simplicity and authenticity can bring. Those are the gifts I want most to give to them... and I hope this book will also give you a taste of our passion."


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Customer Reviews

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See all 16 customer reviews
I wish they reprint this book so I could have found a cheaper option.
weekend crafter
I had tried several recipes for a sourdough levain-leavened bread and the one in this book is by far the best.
june17
I also recommend the bakeries that Pascal owns in San Francisco, CA 2325 Pine St (my favorite!!!!!)
Michele Hofer

Most Helpful Customer Reviews

25 of 27 people found the following review helpful By A Customer on October 27, 2003
Format: Hardcover
American Boulangerie is a terrific find. The recipes are easy and really work. Everyone has purchased a beautiful cookbook only to find that in practice the recipes are too complex for the average cook or that even when perfectly executed, they simply do not work, I'm pleased to report that is definitely not the case with American Boulangerie. For anyone in the Bay Area make sure to try the canneles de bordeaux (fabulous!) and then make them yourself with the recipe in this book - you will be impressed!
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57 of 67 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on January 10, 2004
Format: Hardcover
If, as it appeared when I started reading this book, that Pascal Rigo's cookbook was to be about nothing more than bread (as Boulangerie in French means bakery), it would have been a worthy book. In that case, it would have been similar to Nancy Silverton's excellent `Breads from the La Brea Bakery'. But, it covers a much broader range of goods, including many things typically found in a Patisserie plus a wide range of `tartines' and sandwiches. Thus, it essentially covers the range of Silverton's three books on bread, pastry, and sandwiches, although not in a great a depth as Silverton in her three titles.
From the evidence of this book, it seems to me that the author's bakery, Boulangerie Bay Bread is one of the establishments which continues to keep San Francisco on the short list of American cities for really great cuisine. It is also evidence of the place of French baking as the first among equals with the two other great centers of European baking traditions, the Italians (primarily bread) and the Austrians (primarily pasteries).
In the making of bread, this book is not for the uncommitted. It starts with directions for making a classic `Levain Nature' or bread starter, including instructions for how to keep it alive, how to refresh it for use, and how to use it. This chapter brings back memories of the chapter in Tony Bourdain's `Kitchen Confidential' book which deals with a totally off the wall baker who maintained a really obnoxious sponge, but made terrific bread. But I digress. The next sections in the chapter on bread give recipes for various artisinal breads based on this starter. What is odd is that there is no recipe for baguettes, and no explanation for its absence. This chapter has the only really puzzling recipe instruction.
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8 of 9 people found the following review helpful By Toni VINE VOICE on March 20, 2005
Format: Hardcover Verified Purchase
There have been many wonderful and pinpoint reviews of Pascal's tome, so I will spare everyone the repetition of accolades. But it is necessary to make note that he has indeed surpassed my hope of what a truly good teaching tool a book needs to be in order to live up to it's promise. He has profoundly succeeded in his effort. Starting with the "levain" for the basic breads to the delicacies of pastries, he guides you with his wealth of knowledge based on years of experience and true love of this art. As he states, you do not become an expert overnight, but through trial and error; he tells you that this is a normal expectation as you perfect this amazing ability to bring life to food. I would caution that this is a book that caters a bit more to the experienced baker, or someone with a little more knowledge of baking, but do not let that keep you from appreciating the joy you will feel as you read and apply the education that this book gives you. Bon appetit!!
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5 of 5 people found the following review helpful By W. Nicholson on December 29, 2008
Format: Hardcover
I've had this book for some time-originally purchasing it for the cannelle recipe. I am moved to comment by my holiday success with Chef Rigo's
"Gateau Fondant Au Chocolat", a flourless bittersweet chocolate cake. I made two 5 inch cakes instead of one 10 inch to add to cookie baskets I gave as presents. The recipe is easy and marvelous, even if you flub it bit as I did. Having made more ganache than needed (the recipe calls for a 1/2 cup)I inadvertantly added much more than the recipe called for before catching myself. The cakes still rose and although slightly fudgier than intended still tasted wonderful. I highly recommend this book and this recipe.
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3 of 3 people found the following review helpful By MacCook on March 20, 2008
Format: Hardcover
I am a native of the Bay Area and have had the pleasure of seeing this bakery for myself. I found out about it through this cookbook as i have moved away from the beautiful city of San Fancisco. When I arrived and got out of the cab, I fell in love immediately. You could smell the bakery from a block away (they do in fact have another store just around the corner), but it really is like stepping into a boulangerie that you would find in Europe. I was greeted by some of the friendliest people I have ever encountered in any retail setting and so it was not a surprise that I bought or sampled almost everything in the store. This cookbook, though not as good as actually stepping into BAY BREAD for yourself, is excellent and will suit any cook. The ambiance of BAY BREAD is all confined in this wondeful cookbook. Anyone visiting the Bay Area or living there presently should check BAY BREAD out. YOU WILL NOT BE DISAPPOINTED! THIS COOKBOOK IS ONE THAT WILL ENRICH ANYONE'S BAKING AND COOKING!
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2 of 2 people found the following review helpful By weekend crafter on May 24, 2013
Format: Hardcover Verified Purchase
I've been to La Boulange before and I've sampled their wares in Starbucks (sorry but those were horrible) so I searched high and low for this book. Sorry to see that it's out of print. I paid nearly $50 to get a spanking new copy of this book and it's worth every penny. Lots of recipes - there's even one for my all time fave, almond croissant.

What I was looking for, but they didn't have, was a recipe for their bread pudding. That's ok, there's plenty of other things to look at and create.

Beautifully printed - it looks good on your coffee table if you don't have time to make all the things in the book.

I wish they reprint this book so I could have found a cheaper option.

He has a new book out that's sold only in Starbucks and La Boulange stores - Cafe Cooking. I tried looking for the new book here too but it's not being distributed in any other venue. Cafe Cooking is also a great book. Get it before it goes out of print as well.
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