Bouchon Bakery (The Thomas Keller Library) Hardcover – October 23, 2012

This cookbook is easily one of the best, if not the best, cookbook on simple pastry but with the precision of a four-star chef and one of the top pastry chefs in the country. Just because you're making seemingly simple things, like the humble oatmeal cookie, does not mean this cookbook should be overlooked because it's just a rehash of Betty Crocker from the 50's. Because it's from Chef Keller, every little detail that goes into the end-result counts. It's this philosophy of cooking that allows you to make the a cookie with the softest texture and the perfect ratio of ingredients, croissants like they make in Paris, and truly elegant macarons that are the same macarons served at the French Laundry or Per Se.Now be forewarned, this level of precision will come at a cost. It is expected you have at least a decently stocked kitchen to perform most, if not all, of the recipes in this book. A heavy-duty mixer is essential, as well as sturdy sheet pans that don't buckle in the heat like the ones your mom probably has. Quality ingredients are a MUST. If you don't want to spend the extra money on quality Valhrona cocoa powder or maybe even invest in a Silpat, I would advise you against buying this book. This book was designed by two extraordinary chefs who refuse to step down a level in technical skill to make it more accessible for the home cook. Each recipe in this book is the same recipe that Bouchon Bakery uses, with the same ratio of ingredients and the same standards of quality.Of course, you can use this book solely for the simple recipes like the chocolate chunk cookies or the blueberry muffins, foods that everyone is familiar with. However, the fun is in trying new things and expanding your technical skills! And that's where this book really shines. The range of recipes and the level of technical skill required for them is appealing to the home cook (who has persistence and the desire to become better with every attempt) all the way to the professional chef. But if you're the former like me, please heed chef Rouxel's advice and begin by making the same simple recipe over and over. For instance, I think making the madeleines, a very simple recipe, over and over again, I have learned more about baking than making something like say, a Spiced Caramel Chiboust with Hazelnut Streusel. This allows you to develop confidence in your abilities, resulting in a better-end product.Oh yeah, speaking of the end-products. Have I mentioned how unbelievable a properly cooked Blueberry muffin will taste if you use Bouchon Bakery's recipe and quality ingredients? The brioche in this book (the source of the recipe being one of the greatest chefs of the last century, Jean-Louis Palladin) is so rich and delicious, eating just one slice when it comes out of the oven is a challenge in and of itself.Even when you don't feel like baking, looking through this book is a treat. All of the photographs are gorgeous, and they include great step-by-step picture guides for tricky things like the proper way to roll out a puff pastry. The anecdotes are interesting and let the reader really get a sense of what Bouchon Bakery is all about.This was actually my first cookbook by Keller. Prior to buying this book, I had basically zero experience with baking. If you told me eight months ago that I would love being up at midnight, rolling out chilled croissant dough and being nervous about pressing too hard and ruining the layers, I would have told you're crazy. This book instills a philosophy where every little detail to you matters equally, helping you think like a chef. The only thing I have wrong with this book is...well, I got addicted to buying baking supplies. I'm always considering whether to go ahead and buy that stupid 8 x 1 and 3/4in ring mold or a new piping tip. My wallet is less than grateful.If you want to get better at baking, this cookbook will ensure that a little perseverance goes a long way.

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.