I love everything that comes under Thomas Keller.
He is a wizard
Everything he publishes is instructed and clear.
Highly recommended
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Customer reviews
7 years of ownership, 7 years of deliciousness
Reviewed in the United States on January 3, 2020
It has taken me 7 years to write this review (sorry Thomas Keller). My favorite recipes are the Blueberry Muffins, the Banana Muffins, any of the cookies, and of course the macrons (lemon macron pictured).If you are looking for a cookbook that isn't fussy, this isn't it. The recipes require patience (I mean the muffin batter really does need to sit overnight) and perseverance (they are Thomas Keller recipes after all). But, they are worth the time they take to make. My favorite part is that everything is weighed. Baking takes so much precision that simple measuring cups cannot provide (for instance, my All-Clad 1 cup actually measures a little over what is typically required in a recipe, sometimes leading to a dense final product).This book is always fun to flip through while looking for inspiration. I have celiac and have been subbing Cup4Cup for the past couple years and have always gotten a great end result (for those who want to make these recipes GF). Overall beautiful cookbook.
Reviewed in the United States on January 3, 2020
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on October 4, 2022
Reviewed in the United States 🇺🇸 on October 2, 2022
Reviewed in the United States 🇺🇸 on October 23, 2012
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.
My New Baking Bible!
By R.S. on October 23, 2012
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.By R.S. on October 23, 2012
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.
Images in this review
Reviewed in the United States 🇺🇸 on February 27, 2021
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.
A Delicious Book.
By Amazon Customer on February 27, 2021
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.By Amazon Customer on February 27, 2021
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.
Images in this review
Top reviews from other countries
Chris M
A wonderful book for confident / advanced bakers...and no cups!
Reviewed in the United Kingdom 🇬🇧 on November 16, 2013
A wonderful book for confident / advanced bakers...and no cups!
Reviewed in the United Kingdom 🇬🇧 on November 16, 2013
I bought this book for my wife as she loves baking but I thought this book might help her take her baking to `the next level'.Reviewed in the United Kingdom 🇬🇧 on November 16, 2013
She is a very competent baker but not especially refined, having seen the Bouchon Bakery in Las Vegas she was inspired... and hence this book seemed perfect for her.
Some quick things to note about the book (which I've tried to explain in more depth below):
-It's a BIG book. Not too practical for the kitchen worktop
-Each recipe is richly illustrated with lovely photos, really helps you know what you're working towards
-Lots of information / recipe stories to read through should you want to
-Perfect for passionate and confident bakers / Thomas Keller fans, perhaps not for beginners or those looking for a quick and easy baking book
-All recipes have precise measurements in grams, but also American equivalents available too if using cups (although they do tell you to throw your measuring cups away!)
-There are notes on the majority of recipes for `professionals'
Firstly it's worth noting this book's size: it is very large and not especially practical if you wanted to use this in the kitchen and are limited on space.
The book is also fairly text heavy in places, with a lot of information but my wife is very passionate about food so has devoured this information with glee. It gives a lot of context not only to the recipes but also Thomas Keller's development and training as a baker, and passes some tips on along the way. Well worth the investment of time in reading I think if you want to get the most from this book.
I have uploaded a couple of images of typical recipe pages but in general they all have accompanying photos and are laid out in a very practical, easy to follow way. The images are so inspirational although they almost put my wife off doing some of them, thinking she wouldn't be able to achieve the same results.
My wife's favourite recipe by far is for the TKOs, we didn't have the special coco powder but the results were so very tasty, and if you like OREOs you will adore these.
All in all I would recommend this book for those with a real passion for baking / are fans of Thomas Keller and his Bouchon Bakery, perhaps not for those are looking for some basic bakery recipes.
Images in this review
charlotte richardson
Beautifully packaged and mouth watering content!
Reviewed in the United Kingdom 🇬🇧 on February 17, 2020
Steven Day
Beautiful bakery cookbook - slightly beyond the novice (me)
Reviewed in the United Kingdom 🇬🇧 on May 8, 2017
