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