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A review by toomanyfingees
Bouchon Bakery by Thomas Keller, Sebastien Rouxel
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.