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Bouchon Bakery Hardcover – October 23, 2012
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Top Customer Reviews
My favorite thing about Bouchon Bakery is that all recipes list ingredients by both weight (in grams) and volume. If you've been resisting buying a kitchen scale, just do it already. As Keller explains in the book, compared to measuring ingredients by volume using measuring cups and spoons, weighing your ingredients is 1) more accurate 2) faster [just tare your scale and measure in the same bowl] 3) cleaner [just the one bowl to clean; no cups or spoons to dirty], and 4) easier to scale recipes up or down [which is easier: halving 200 grams or halving 1 1/3 cups + 2 tablespoons + 1/2 teaspoon?]. So make your life a lot easier and your baking a lot better and just order a scale on Amazon when you get this book; you can get one for less than $20, which is less than it costs for a good set of measuring cups and spoons. You'll need a scale that measures in 0.1 gram increments.
As for the content, the book is divided into sections on cookies, scones and muffins, cakes, tarts, pate a choux, brioche and doughnuts, puff pastry and croissants, breads, and confections. It covers the whole range of sweet and savory baking, and so far every recipe has been excellent.Read more ›
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.
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.Read more ›
This book was a great choice for me. The authors spare no details at all, the recipes are extremely specific (and measured by weight) and the techniques are explained in lots of detail with colour photos to help. The recipes I've made have turned out perfect, and I've learned a huge amount from the book.
If you want to know what it takes to bake like a professional, there's no way you could do better than Bouchon Bakery. BUT, I feel it's worth warning anyone interested in the book that you will not find many simple, everyday type recipes here. The recipes spare nothing of your time, often demand a substantial amount of baking equipment which you probably don't already have, and make no effort to simplify ingredients.
If you want to bake decent bread in an evening using tools you already own, this book is not for you. If you want bakery perfect French style loaves and baked goods and are willing to work for them and invest in your kitchen, buy Bouchon Bakery right away!
An example: the most basic, standard bread recipe in the book absolutely requires a stand mixer. It also calls for a bread linen, a bowl scraper, a bench scraper, a transfer peel, an oven peel, a bread stone, ten feet of metal chain, and a Super-Soaker. Those last items sound like a joke, but I am dead serious.
Presumably one can make this bread recipe without all these accoutrements, but there are NO alternate instructions about how to proceed if one doesn't own them. For example, I don't have a bread linen or a bread stone and I have no clue what a transfer peel is (nor does the book define or explain it). I am left guessing on how to proceed. The detail and thoroughness of the instructions that ARE included only serve to highlight the absence of the instructions that are NOT included.
While some of the recipes use only easily-available ingredients, many others call for ingredients found only in specialty shops. Some examples: vanilla paste, unsulfured blackstrap molasses, glucose, silver leaf gelatin, passion fruit puree, comte cheese, and chestnut honey.
If I were to buy the tools needed for the BASIC bread recipe off of Amazon - NOT counting ingredients, NOT counting the materials for the steam oven, and NOT counting the stand mixer - it would cost me $85.21. (Linen cloth, baking stone, bench scraper, bowl scraper, one peel. Note also that the stand mixer is absolutely required for the bread recipes, and the cheapest one of those on Amazon is $58.)
Most Recent Customer Reviews
Quality book! Great images, recipes and a lovely addition to the cookbook shelf!Published 4 days ago by JCW
Lots of easy-to-follow recipes that can make your everyday life easier. Perfect! Won't hurt if you try one recipe!Published 14 days ago by michael mcdonald
Fantastic! I have countless cookbooks and this is one of my all time favorites. Every recipe I have made so far has been outstanding.Published 1 month ago by Faith I Beck
Overall, a very good selection of recipes. Instructions are specific and easy enough to follow to yield great results. Read morePublished 2 months ago by Karen
This book is well written with photos and very good details on recipes. The book is a good reference for those who are somewhat experienced in baking and want to further add to... Read morePublished 2 months ago by Alessa Arman
As a business owner and professional chef, Keller and Rouxel have created an amazing book. The context of this book will have any dinner party in awe of what you can deliver. Read morePublished 2 months ago by Kyle