Bouchon Bakery Read ï 2

Review Ñ PDF, DOC, TXT, eBook or Kindle ePUB free Õ Thomas Keller

Review Ñ PDF, DOC, TXT, eBook or Kindle ePUB free Õ Thomas Keller Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller and in this dazzling amalgam of American and French baked goods you'll find recipes for the beloved TKOs and Oh Ohs Keller's takes on Oreos. Review of Kindle edition which I wholeheartedly recommend even if you don't have a Kindle Just download it on a tablet phone or computer because who wants to be carrying a GIANT BOOK around the kitchen as you're trying to bakeI've always had this idea in my head that I'd like to be good at baking Maybe I'll get there someday but the first step is learningWHO IS THE BOOK FORLet's assume you're not a professional browsing this cookbook for ideas the book definitely speaks to them with its numerous Note to professionals sections and that you're a home baker like moiThere are two types of home bakers I am one of the home bakers who wants to do things the right way and I want to understand why things work out or fail the way they doIf you're a home baker who wants simple crowd pleasing recipes with regular ingredients and kitchen euipment this is probably not the kind of book for you Ask yourself am I willing to use a kitchen scale for every ingredient even eggs If not this book is not for youIt's easy to get overwhelmed at the sheer amount of euipment recommended for some of these recipes Convection ovens Jumbo muffin pansSome aren't reuired and you can improvise a little yeah I use normal muffin pans and the normal oven that came with my apartment The techniue and euipment are how you get bakery uality goods and every departure from the techniue is a chance for the uality to go down After all who would buy my normal sized muffins at a bakery That being said LISTEN TO THE ADVICE AS MUCH AS POSSIBLE I thought it was nuts to measure and strain eggs but you know what It makes sense to get that perfect ratio which is what baking is all aboutIf you're not willing to put in the effort to use pastry chef techniues do not be surprised when you do not get pâtisserie perfect resultsRECIPESI only got this book yesterday so I've only made the corn muffins which I perceived to be the easiest thing in the book I was surprised to chill the muffin batter overnight but hey who am I to uestion the pastry gods Chilling the dough may have other scientific benefits Mr Rouxel andor Mr Keller probably knows but I know that this kept the corn from all sinking to the bottom and spread evenly throughout Following the rules earned me beautifully airy and moist muffins There are recipes in here that I'm likely never going to make Bouchon Bakery house specialties which I don't care too much about right now in my uest to learn the classics but they're sure fun to look at and read about Also I'm going to hold off on the bread section because I want to master pastry firstLike the basic American I am I can't wait to learn the macarons and croissants Happy bakingEdit 520 I have made several recipes in this book macarons various icingscurds and the chocolate cherry scones and I am convinced that the chocolate cherry scones are the food of the gods

Review Bouchon Bakery

Bouchon Bakery Read ï 2 Ê Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller and in this dazzling amalgam of American and French baked goods you'll find recipes for the beloved TKOs and Oh Ohs Keller's takes on Oreos and Hostess's Ho Hos and all the F And Hostess's Ho Hos and all the French classics he fell in love with as a young chef apprenticing in Paris the baguettes the macarons the mille feuilles the tartes aux fruits Co author Sebastien Rouxel executive pastry chef for the Thomas Keller Restaurant Group has spent years refining techniue. Love this book So far I've made the French macarons double chocolate chunk cookies Italian buttercream Yes the book is enormous but I found the size useful it lays open to the correct page on my counter And as others have pointed out you have to weigh absolutely everything including eggs but I find it comforting to know I'm baking with the exact right measurements A couple notes You can find Dutch process cocoa at Sur la Table I didn't care for Kosher salt in the cookies way too salty for me Next time I'll use a finer grain

Thomas Keller Õ 2 Review

Bouchon BakeryS through trial and error and every page offers a new lesson a trick that assures uniformity a subtlety that makes for a professional finish a flash of brilliance that heightens flavor and enhances texture The deft twists perfectly written recipes and dazzling photographs make perfection inevitabl. I haven't baked everything in this book but I think there will be many recipes that get made before long Thomas Keller is a renowned chef and owner of very upscale restaurants including per se and the French Laundry He wanted to start baking the breads for his restaurants and opened the first Bouchon Bakery in 2003 He wanted to provide the bread for the restaurants of course but also to have a small cafe to sell pastries and breads similar to the ones he'd loved so working in Paris He hired Matthew McDonald to run the bakery operation and Sebastian Rouxel as pastry chef The Bouchon Bakery has expanded to five bakeriesKeller is mainly a savory chef but he grew to love the aroma and flavors of bread and baked goods in Paris as well as growing up where cookies were an everyday treat The bakeries recreate some of these childhood memories in their own way There are versions of Oreos Nutter Butters and Pecan Sandies among others in the book I've made the Pecan Sandies and they are deliciousThe book is beautiful with clean white pages and stunning photography It is large and a bit heavy The recipes are clearly written with ingredient lists in both metric weight measures which Keller highly recommends using and I do too and the usual volume measures Some recipes use specific ingredients but there is a source listing in the back of the book There are sections on Cookies Scones and Muffins Cakes Tarts Pate a Choux Brioche and Doughnuts Puff Pastry and Croissants Breads and Confections There is also a chapter on Basics which gives recipes for frostings fillings glazes and other things that don't necessarily fit in the other chapters but are things every baker should knowThis is not a learn to bake book Some of the recipes are a bit involved and some are not probably for the novice baker It certainly has a place on the cookbook shelf of anyone who loves to bake and wants to make some really wonderful treats