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Bouchon Bakery (Thomas Keller Library) (Englisch) Gebundene Ausgabe – 23. Oktober 2012

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Produktinformation

Produktbeschreibungen

Pressestimmen

The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won t need to venture beyond these pages for much else. " Booklist""

"Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level.""--Publishers Weekly" (starred review) "The book tells readers exactly what they'll need to succeed. . . . As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended.""--Library Journal "(starred review) "Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.""--Food & Wine" ""Bouchon Bakery," oversize and sumptuous, brings heavyweight credentials to the genius category. . . . Those who were daunted by "The French Laundry Cookbook "can easily tackle homey sweets like pecan sandies or chocolate cherry scones.""--New York Times Book Review" "With a quirky modern design and sweetly personal anecdotes, Keller's newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who's dreamed of making desserts that look like they came out of a pastry kitchen, Keller's guidance is icing on the cake." --"Bon AppEtit" "The knockout new pastry testament. . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.""--Wall Street Journal" "Abundant photos demystify even seemingly dauntless tasks.""--Better Homes & Gardens" "When Marie Antoinette said, 'Let them eat cake, ' she couldn't have dreamed of pastries as tasty as the ones in Thomas Keller's kitchen.""--Entertainment Weekly" "["Bouchon Bakery"] manages to be at the same time rigorous and friendly. . . . You'll find detailed recipes and step-by-step photographs explaining all of the basic techniques. . . . workable and even pleasurable, even for the most recalcitrant baker." --"Los Angeles Times" "Inspired.""--Country Living" "A beautiful monster of a baking book.""--Philadelphia City Paper" "For pure food porn, "Bouchon Bakery" is the sweet choice. . . . Fun reading.""--Providence Journal" "Stunning. . . . Surprisingly approachable.""--LA Weekly" "A master's class in baking, preserved between covers.""--Buffalo News" "Simple and stunning.""--Milwaukee Journal Sentinel" "The ultimate baking book.""--Charleston Post and Courier" "Cookbooks don't come bigger or more beautiful than this.""--Philadelphia Inquirer" "Anyone who has had a life-altering baguette at one of Keller's restaurants will be delighted to know that recipes for his incomparable breads, brioche, cakes, tarts, muffins, and cookies are all in this flour-dusted, sugar-rolled must-have of a cookbook.""--Houston Chronicle"

Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level. " Publishers Weekly" (starred review) The book tells readers exactly what they ll need to succeed. . . . As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended. " Library Journal "(starred review) Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook. " Food & Wine" "Bouchon Bakery," oversize and sumptuous, brings heavyweight credentials to the genius category. . . . Those who were daunted by "The French Laundry Cookbook "can easily tackle homey sweets like pecan sandies or chocolate cherry scones. " New York Times Book Review" With a quirky modern design and sweetly personal anecdotes, Keller s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who s dreamed of making desserts that look like they came out of a pastry kitchen, Keller s guidance is icing on the cake. "Bon Appetit" The knockout new pastry testament. . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail. " Wall Street Journal" Abundant photos demystify even seemingly dauntless tasks. " Better Homes & Gardens" When Marie Antoinette said, Let them eat cake, she couldn t have dreamed of pastries as tasty as the ones in Thomas Keller s kitchen. " Entertainment Weekly" ["Bouchon Bakery"] manages to be at the same time rigorous and friendly. . . . You ll find detailed recipes and step-by-step photographs explaining all of the basic techniques. . . . workable and even pleasurable, even for the most recalcitrant baker. "Los Angeles Times" Inspired. " Country Living" A beautiful monster of a baking book. " Philadelphia City Paper" For pure food porn, "Bouchon Bakery" is the sweet choice. . . . Fun reading. " Providence Journal" Stunning. . . . Surprisingly approachable. " LA Weekly" A master s class in baking, preserved between covers. " Buffalo News" Simple and stunning. " Milwaukee Journal Sentinel" The ultimate baking book. " Charleston Post and Courier" Cookbooks don t come bigger or more beautiful than this. " Philadelphia Inquirer" Anyone who has had a life-altering baguette at one of Keller s restaurants will be delighted to know that recipes for his incomparable breads, brioche, cakes, tarts, muffins, and cookies are all in this flour-dusted, sugar-rolled must-have of a cookbook. " Houston Chronicle" "

Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level.
Publishers Weekly (starred review)

The book tells readers exactly what they ll need to succeed. . . . As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended.
Library Journal (starred review)


Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.
Food & Wine

Bouchon Bakery, oversize and sumptuous, brings heavyweight credentials to the genius category. . . . Those who were daunted by The French Laundry Cookbook can easily tackle homey sweets like pecan sandies or chocolate cherry scones.
New York Times Book Review

With a quirky modern design and sweetly personal anecdotes, Keller s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who s dreamed of making desserts that look like they came out of a pastry kitchen, Keller s guidance is icing on the cake.
Bon Appetit

The knockout new pastry testament. . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.
Wall Street Journal

Abundant photos demystify even seemingly dauntless tasks.
Better Homes & Gardens

When Marie Antoinette said, Let them eat cake, she couldn t have dreamed of pastries as tasty as the ones in Thomas Keller s kitchen.
Entertainment Weekly

[Bouchon Bakery] manages to be at the same time rigorous and friendly. . . . You ll find detailed recipes and step-by-step photographs explaining all of the basic techniques. . . . workable and even pleasurable, even for the most recalcitrant baker.
Los Angeles Times

Inspired.
Country Living

A beautiful monster of a baking book.
Philadelphia City Paper

For pure food porn, Bouchon Bakery is the sweet choice. . . . Fun reading.
Providence Journal

Stunning. . . . Surprisingly approachable.
LA Weekly

A master s class in baking, preserved between covers.
Buffalo News

Simple and stunning.
Milwaukee Journal Sentinel

The ultimate baking book.
Charleston Post and Courier

Cookbooks don t come bigger or more beautiful than this.
Philadelphia Inquirer

Anyone who has had a life-altering baguette at one of Keller s restaurants will be delighted to know that recipes for his incomparable breads, brioche, cakes, tarts, muffins, and cookies are all in this flour-dusted, sugar-rolled must-have of a cookbook.
Houston Chronicle

"

The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won t need to venture beyond these pages for much else. Booklist

"

"Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level."
--Publishers Weekly (starred review)

"The book tells readers exactly what they'll need to succeed. . . . As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended."
--Library Journal (starred review)


"Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook."
--Food & Wine

"Bouchon Bakery, oversize and sumptuous, brings heavyweight credentials to the genius category. . . . Those who were daunted by The French Laundry Cookbook can easily tackle homey sweets like pecan sandies or chocolate cherry scones."
--New York Times Book Review

"With a quirky modern design and sweetly personal anecdotes, Keller's newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who's dreamed of making desserts that look like they came out of a pastry kitchen, Keller's guidance is icing on the cake."
--Bon Appetit

"The knockout new pastry testament. . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail."
--Wall Street Journal

"Abundant photos demystify even seemingly dauntless tasks."
--Better Homes & Gardens

"When Marie Antoinette said, 'Let them eat cake, ' she couldn't have dreamed of pastries as tasty as the ones in Thomas Keller's kitchen."
--Entertainment Weekly

"[Bouchon Bakery] manages to be at the same time rigorous and friendly. . . . You'll find detailed recipes and step-by-step photographs explaining all of the basic techniques. . . . workable and even pleasurable, even for the most recalcitrant baker."
--Los Angeles Times

"Inspired."
--Country Living

"A beautiful monster of a baking book."
--Philadelphia City Paper

"For pure food porn, Bouchon Bakery is the sweet choice. . . . Fun reading."
--Providence Journal

"Stunning. . . . Surprisingly approachable."
--LA Weekly

"A master's class in baking, preserved between covers."
--Buffalo News

"Simple and stunning."
--Milwaukee Journal Sentinel

"The ultimate baking book."
--Charleston Post and Courier

"Cookbooks don't come bigger or more beautiful than this."
--Philadelphia Inquirer

"Anyone who has had a life-altering baguette at one of Keller's restaurants will be delighted to know that recipes for his incomparable breads, brioche, cakes, tarts, muffins, and cookies are all in this flour-dusted, sugar-rolled must-have of a cookbook."
--Houston Chronicle



"The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won't need to venture beyond these pages for much else." --Booklist

Über den Autor und weitere Mitwirkende

Thomas Keller, author of THE FRENCH LAUNDRY COOKBOOK, BOUCHON, UNDER PRESSURE, AD HOC AT HOME, and BOUCHON BAKERY, has six restaurants and five bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you'd never know the difference. As part of the ment'or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win silver at the 2015 Bocuse d'Or competition in Lyon, France, which was the first time the United States has ever placed on the podium.

Sebastien Rouxel, co-author with Thomas Keller of Bouchon Bakery, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and per se. In 2005, he was named a "Rising Star" by StarChefs magazine. In 2006 and again in 2008, Pastry Art & Design magazine declared him one of the "Top Ten Best Pastry Chefs in America."


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Format: Gebundene Ausgabe Verifizierter Kauf
Keller ist einfach anders als die anderen. Es ist traurig, dass dieser Amerikaner die europäische Küche besser kennt als die meisten Köche Europas.

Keller gibt Lebensmitteln, Unternehmen und Prozessen eine Seele, die man lieben kann und die unsterblich sein wird. Die Bakery ist da nach Bouchon Bistro und French Laundry keine Ausnahme.

Hier kann man nicht lernen - Man muss. Keller ist ehrlich, aufwändig und versessen auf Qualität. Die endet bei ihm nicht und fängt nicht bvei ihm an - In seiner Idee ist Qualität ein fordauernder Prozess und seine Erzeugnisse eigentlich unausweichliche Abfallprodukte dieser Art des Umgangs und Lebens.

Ach ja - Bilder sind da auch drin, Texte auch, Rezepte, die man direkt umsetzt auch... ;) Aber das war eh klar!?
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Ein wunderschönes Buch für alles: anschauen, lesen, nachbacken. Alles wunderbar beschrieben und liest sich auch auf englisch sehr einfach und klar. Ein Muss für jede Kochbuchsammlung!
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Must have boek. Staat vol interessante recepten die voor iedereen goed te koken zijn. Bouchon is een reeks bistro's die Keller naast zijn toprestaurants exploiteert..
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.7 von 5 Sternen 432 Rezensionen
401 von 412 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen My New Baking Bible! 23. Oktober 2012
Von R. Setzer - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.

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.
408 von 419 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A Brilliant Guide to Sweet and Savory Baking 24. Oktober 2012
Von Ryan Mitchell - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
As with all of Thomas Keller's previous books, this one combines beautiful layout and photography, delicious recipes, invaluable instructions, and entertaining storytelling. I think this is probably the most accessible of Keller's books, but that does not mean it's dumbed down at all. It's perfect for an absolute beginner baker or an advanced baker. Most of the recipes are simple enough for a beginner to follow along and make successfully, but the instructions and notes are thorough enough for even the most skilled bakers to learn something new.

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.

Many of the recipes are inspired by or are improvements on cookies and treats that were some of your favorites as a kid, like Nutter Butters, Oreos, Ho Hos, etc. And honestly, to say they are improvements is a massive understatement--they're more like complete reworkings, complete with Keller's unique brand of sophistication. Take the TKO cookie, Keller's take on the Oreo. Instead of the Oreo's bland, chalky cookie and white mystery filling, the Bouchon Bakery version uses chocolate shortbread filled with a white chocolate ganache.

I've made nearly all of the cookies in the book, and they're about as close as possible in taste and appearance to the ones you buy at Bouchon Bakery, and a whole lot cheaper! The brioche is outstanding, and is a lifesaver if you live in an area where store-bought brioche is unavailable (and if it is, this one is probably better!). The muffins are also winners, much more moist and flavorful than any other recipe I've used (one of the tricks is letting the batter sit overnight so that the flour fully hydrates).

So far my favorite section has been the scones. If you think you don't like scones or that they're nothing special, just try the ones in this book. Ever other scone I've either made or bought has been either fairly bland or pretty dry; these scones are full of flavor and incredibly moist and buttery. Particularly the cherry chocolate chip scones and the bacon cheddar chives scones. Especially the latter--there are no words that can do justice to how extraordinary they are. They're also incredibly convenient, since one of the required steps is to freeze the scones before baking, and you can store them for at least a month in the freezer before baking. Since they bake directly from the freezer, if you want an easy, fresh, and delicious breakfast, just stick a frozen scone in the oven and you'll be greatly rewarded 30 minutes later.

I also really appreciate that they've put so much effort and research into the bread section, especially on how to get good steam injection into the oven. This is probably the only baking book I've seen that departs from the standard "pour some water into a hot pan in the oven to make steam" technique. Having steam in the oven when baking bread is necessary for a thin caramelized crust; if you've ever made bread that had a dull, chalky, thick, and hard crust, it's probably because of a lack of steam. The weakness of the traditional steaming method is that it doesn't produce a whole lot of steam and it cools your oven down tremendously. The method described in Bouchon Bakery is designed to correct these flaws and involves rocks, chains, and a Super Soaker water gun. Yes, really!

It's been my experience that most baking books fall into one of two categories: 1) a recipe book without much information about technique, background, theory, etc, or 2) a very technical treatise with unexciting or not very good recipes. Bouchon Bakery achieves the perfect balance, I think.

The recipes in Bouchon Bakery are absolutely incredible, and the information in each section helps you to improve your technique and will help you to understand why you're performing certain steps, how to make your baking better, and what has likely gone wrong in your previous baking mishaps.
20 von 21 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Great recipes but instructions and details left out that shouldn't be left out 10. Dezember 2014
Von Zippy - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I worship the Bouchon Bakery and restaurant in Las Vegas. I frequently bring home a box of treats. So, I read carefully the recipe for the Oh-Oh's, even buying the Cacao du Barry (a full pail!), ensuring I had the Silpat etc etc. I measured all the ingredients to the gram. The cake part came out very pale. I don't know why, I used Valrhona Cacao Powder which is alkalized. Very disappointing.

More difficult is that certain things that should be explained as if you were teaching a monkey are simply not even mentioned, i.e. the book presumes you have experience. As an example, in the Oh-Oh recipe... two things. He keeps saying use a "baking sheet". I made the correct guess that he meant the half-sheet. But this should be stated. Then, if you read the part about flipping the biscuit onto the parchment, easy enough, then all of a sudden you've got two rolls. I buy these at Bouchon and they look like little tubes, just like Ho-Ho's. So there is a step missing and generally the roll you end up with is really fat, the size of your forarm. I think he means you should first cut the biscuit in half the wide way, so when you put the cream in and roll it, you end up with petite rolls, and you end up with two of them. Finally, the cream that goes into the Oh-Oh's.... he has some very discreet little note to "professional bakers" to add whip cream stabilizer. Why not tell all of us this? It's the simplest ingredient, you can buy the pouches at any grocery store, they're made by Dr.Oetker.

A learning experience. I'll make it that way next time, but still, the pale cake bothers me. It's these little things that take the book down a bit. The book should be a joy for any baker even a mid-level one.

If he re-issues this book, he should add these nuances that the regular baker won't necessarily understand, and certainly shouldn't have to guess at given that the ingredients are expensive!
190 von 199 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Warning! For Serious Cooks, an Excellent Choice 8. November 2012
Von D. Opperwall - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I've been a casual home baker for years, and lately started becoming more curious about how professional bakers do their thing, and what the key techniques are that make their baking different from mine.

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!
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Can There Be A Better Baking Book? 26. Juni 2015
Von JMF - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
BOTTOM LINE: One of the best baking recipe books on the market! In fact, this is my go-to book for baking.

To provide a fair review, I tried multiple recipes before rating this baking cookbook.

MY FAVORITE THINGS:
The main reason I purchased this book is because the recipes call for weighed (grams) ingredients. Volumes are also listed in the recipes for those who do not own a scale, but I HIGHLY recommend weighing your ingredients in order to achieve more accurate and consistent results, especially when baking. (Flour tends to settle so, if 10 people scooped out 1 cup of flour from their flour bin, there would be 10 different weights from each of those cups. This is one reason why measuring in volumes produces inconsistent results. If you love to cook but you don't have a scale, I recommend investing in one -- you won't regret it!)

I also love that this book provides many extras, tips, and tricks to help you achieve better baking results, which in turn makes you a better baker. Don't overlook these tidbits because they provide a lot of wisdom that can be used in other recipes.

BOOK:
This book is pretty heavy (almost 6 pounds!) and full of excellent recipes. Some of the recipes I made from this cookbook include a few different breads, muffins, cookies, a couple different confections, and some cakes. All of the recipes that I have tried so far have been excellent.

RECIPES:
Each recipe is clearly written with detailed instructions. Although not all of the recipes have pictures, most of them do include excellent, professional photographs. There are even pictures of how to do some of the more complex steps.

There are some recipes that are quick and some recipes that take time (good doughs take time to prepare, but it's mostly inactive time that allows you to do other things). Don't avoid some of the more time-consuming recipes -- these can be some of the best things you'll ever bake. I love to make the more time-consuming recipes for guests (which makes them think I'm some sort of baking genius even though I'm not, lol).

One thing to note: all ingredients are measured in weights (grams), even common things like whole eggs. But don't let this deter you. In the beginning of the book it explains how to accurately weigh eggs (beaten) to use in the recipes. Sometimes this means you could have some leftover beaten egg, and if you're like me you don't like to waste anything. So, you could either: cook the leftover eggs and eat them; or, if there's not a lot left over, toss the rest in the recipe. I have not had any problems doing it this way.

Another thing to note: a few of the recipes call for ingredients that may not sound familiar. I'm not a chef by any means so when I see ingredients such as crème fraîche, glucose, and diastatic malt powder, my mind immediately thinks "I can't make this recipe." However, I have learned that this doesn't have to be the case in the age of the Internet. For example: crème fraîche can be found in the dairy section at the grocery store or you can improvise and make it using cream and buttermilk (or sour cream); glucose is a clear liquid sugar like corn syrup; and diastatic malt powder can be purchased or it can easily be made in your own kitchen by sprouting some barley berries (seeds), drying them, then blending them into a fine powder. Lesson: never be afraid to try new and different things.
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