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hagbard_celine's review against another edition
4.0
One day, I will probably delude myself into trying something from this book. Whatever recipe I choose, I am sure it will savor of disappointment.
bahoulie's review against another edition
5.0
I haven't cooked anything yet, but boy do these recipes look GOOD. At least 10 things I want to try and the directions seem really thorough.
My cooking group used this book recently. Each thing we made was about the best version of itself any of us had ever had. The instructions are EXTREMELY detailed and fussy, but they work like a charm.
My cooking group used this book recently. Each thing we made was about the best version of itself any of us had ever had. The instructions are EXTREMELY detailed and fussy, but they work like a charm.
lullednoreaster's review against another edition
5.0
This book contains the best muffin recipe I've ever tried.
toomanyfingees's review against another edition
4.0
Aside from convincing me that I will never ever be a pastry chef (thanks for crushing my dreams guys), I really liked this cookbook. These chefs and bakers are so thorough and so passionate about the things they make. It really is a very beautifully laid out book as well, which is why I shelled out the 50 bucks for it in the first place, but it is really to big to fit comfortably on the counter top whilst baking. I know no one who has that much counter space.
My favorite part had to be the bread section. They cover pre-ferments, bread shaping techniques, an innovative steam technique for home baking, and even include a VERY helpful timeline for making each type of bread from start to finish. Which I should hang up somewhere in my kitchen so that I don't try to start making bread on a whim at odd hours.
My favorite part had to be the bread section. They cover pre-ferments, bread shaping techniques, an innovative steam technique for home baking, and even include a VERY helpful timeline for making each type of bread from start to finish. Which I should hang up somewhere in my kitchen so that I don't try to start making bread on a whim at odd hours.
nxg3ofb654jrfz0h7rpsmmws's review against another edition
5.0
In a real contrast to other books from the Bouchon series authored by Thomas Keller, this one is very down to earth, even when it describes and explains complex recipes (e.g. for pastries).
Helpful explanations and great context for what the base of a recipe is (vs. what the authors substituted or added for their specific use case).
Helpful explanations and great context for what the base of a recipe is (vs. what the authors substituted or added for their specific use case).
plettr's review against another edition
4.0
First, I have an admiration of French baking: puff pastry, croissants, macaroons, golden baguettes. Do I actually do that kind of baking?! Sadly no. But I do dream of actually baking those recipes. I read and dreamt of eating each of the delicious recipes.
There were a few tricks that I had never heard of before (like letting muffin batter rest for up to 36 hours before baking!). After paging through the book I vowed that I would attempt some of these recipes. There are pictures for many of the steps of each recipe. The only downside is that this is a massive cookbook. You will have difficulty finding a shelf that will handle it's size and weight.
There were a few tricks that I had never heard of before (like letting muffin batter rest for up to 36 hours before baking!). After paging through the book I vowed that I would attempt some of these recipes. There are pictures for many of the steps of each recipe. The only downside is that this is a massive cookbook. You will have difficulty finding a shelf that will handle it's size and weight.
alfyasmeen's review against another edition
5.0
If you need to know what a perfect cookbook is, then pick up this one.