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Bouchon Bakery

4.29  ·  Rating details ·  3,725 ratings  ·  106 reviews
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 French classics he fell in love with a ...more
Hardcover, 400 pages
Published October 23rd 2012 by Artisan (first published October 9th 2012)
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4.29  · 
Rating details
 ·  3,725 ratings  ·  106 reviews


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Rebecca
This book is HUGE. Which is awesome, because you can see the gorgeous photos large-scale. Still, I don't know how you'd wrestle with this in a kitchen.

"I also learned that a bakery is an anchor -- it draws a community around it. People would sit in the bakeries to eat their croissants; they would gather in the morning, and in the afternoon. People come together at and around bakeries. Baking is a unifying force." -p. 9

Madeleines!! p. 94

p. 172 - dear lord, the double-page eclairs spread
Optimist ♰King's Wench♰
Nov 06, 2012 rated it it was amazing
Shelves: cookbooks
I must confess that I'm a bit biased in that I heart all things Thomas Keller. I have both Ad Hoc & Bouchon that I use regularly. There are a few renown chefs that I follow, some for the sole reason that they are great at what they do others for their personality & of course the recipes but TK is one that embodies both.

This book has major contributions from 2 of his chefs Sebastien Rouxel & Matthew McDonald. There's a wealth of information to be had from these 3 chefs & if you lo
...more
Michelle
Apr 20, 2017 rated it it was amazing  ·  review of another edition
**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 bake!**

I'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 learning.

WHO IS THE BOOK FOR?
Let's assume you're not a professional browsing this cookbook for ideas (the book definitely speaks to them w
...more
Robert Hudder
Jul 01, 2013 rated it really liked it
Restaurant recipes that are changed so that they can be used in the home kitchen - includes bread. Most of the recipes are familiar but some of the hints and techniques are variations and may be helpful for those hoping to elevate their baking.

I will be taking down 4 or 5 recipes, mainly from the tart area of the cookbook. There a is rhubarb recipe that uses a technique of cooking the rhubarb first and then making a tart around it. One of my favourite things is rhubarb and this looks so stunnin
...more
Marion
Oct 18, 2013 rated it did not like it
Shelves: bookclub, non-fiction
This book hurt my back and wrists trying to carry it home from the library. Also, the recipes are ridiculous and will make you want to punch someone. Side note: 1 cup of eggs equals 5 large eggs.
Annabel Dunstone Gray
Nov 14, 2017 rated it it was amazing
Shelves: baking, library
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- w
...more
M.A. Kropp
Feb 14, 2013 rated it it was amazing
Shelves: non-fiction
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 hi ...more
Pattie Tierney
Jun 22, 2013 rated it liked it
This is a beautiful, if weighty cookbook. The sheer volume of this book, for me, made it less than practical; it was just too big to lug from counter to counter. It is full of stunning photography, informative tutorials, and lots of delicious sounding recipes. It is not, however, for the novice baker. Much of the equipment needed for at least half of the recipes would not be found in the average kitchen. It is also not for the inexperienced cook who would be unable to spot the numerous inconsist ...more
Lee
Aug 26, 2013 rated it really liked it
When I picked this book up at the library, I was attracted by the cover and hooked by the beautiful photos I saw as I flipped through. In fact, it wasn't until I began reading it that I realized the author(s) own/work in some highly-regarded (famous?) restaurants.

That said, the more I read of the recipes, the more I realized that this cookbook, unlike others I've enjoyed, would be something to aspire to - something inspirational that I hope, "one day," to cook from. Even though the authors seem
...more
Douglas Hitzel
Jul 15, 2014 rated it really liked it
Thomas Keller is a man of precision, taste, and understanding when it comes to baking. His understanding of ingredients and baking processes are immediately clear. You do not have to read far into his book to see he is passionate, creative, and knowledgeable. All bakers alike will benefit from what Keller provides here. One of my favorite aspects of this book is his clear explanation of why weighing ingredients is essential to great baking. One of the most annoying aspects about him can also be ...more
Ella
Sep 01, 2013 rated it liked it
This is a beautiful book. What I have cooked from it is delicious. However it is definitely a coffee table cookbook. The recipes were poorly edited and made rolling out tart dough incomprehensible, which rolling out tart dough should not be. The brioche recipe is the most finicky yeast dough I have ever worked with and I regularly work with yeast. Bouchon Bakery also markets itself to home bakers, although most recipes need professional equipment, ingredients, or plenty of four-handed maneuvers. ...more
B
Nov 30, 2012 rated it it was amazing
Disclaimer: I have not tried to execute any of the recipes in my own kitchen although I have eaten almost every type of baked goods, salads, soup, sandwiches from the Bakery, even a bite of the dog biscuit. And it is not overrated.

I did spend a couple of hours reading this and the passion these three men have for their profession and their work ethics are admirable. Their personal stories of family and childhood events are touching. All the recipes have measurements in the metric system which I
...more
Betsy
Nov 13, 2012 rated it it was amazing
Do you bake, want to bake, dream about baked goods and are a Type-A personality, then invest in this book! Thomas Keller is a genius in the kitchen and in business as evidenced by the success of his restaurants coast-to-coast. If you are a foodie, own a restaurant that is struggling, or are contemplating getting into the business, follow this man's lead and you will never go wrong. Yes...I am a fan :-) Oatmeal Raisin cookies are the best I've ever had!
Zomick's  Bakery
Nov 04, 2014 rated it really liked it
It is a good book, containing some interesting recipes. Some of them, like the challah bread, I tried preparing at my Zomick's bakery and the results from customers were generally positive. I'm still reading it when I like to try something new. Even thou those are not kosher recipes, some of the can be modified and offer delicious foods. Big plus is for having nice photos of the food recipes. - Zomick's Bread
Kelsey Forkner
May 20, 2016 rated it it was amazing
This book contains the best muffin recipe I've ever tried.
Isabella
Jan 19, 2017 rated it it was amazing
This review has been hidden because it contains spoilers. To view it, click here.
Amy
Jul 28, 2018 rated it liked it
Out of coincidence this book made a great lift for G!

This book elevates baking to a level above Julia Child and even Martha Stewart. Maybe they are able to bake at this skill level though their books do not indicate this. I've gotten accustomed to weighing ingredients though this is the first book I've encountered to whisk eggs and put thru a sieve prior to weighing for a recipe. I also appreciate the brand identification of items for example the chocolates. I truly hope this is a book for the h
...more
Julien
Aug 02, 2017 rated it it was amazing
To relieve the stress of selling our home and buying a new one, I've dove into perfecting the art of fermented breads. Of the many bread books I've recently read in pursuit of the homemade sourdough boule, this one is my favorite. The only thing I would change is breaking each chapter of this book into it's own book: cookies, cakes, breads, ect. It is a monster of a book and contains much more than I am interested in.
Mairzi
Feb 01, 2018 rated it liked it
Beautifully written and illustrated but totally impractical cookbook. While the recipes are well written, they are very involved and require too many expensive and difficult to find ingredients or utensils/equipment. Also I really don't understand this new trend of making cookbooks the size and weight of coffee table books. The size and heft are not conducive to easy use.
Maria Angelica
May 30, 2018 rated it really liked it
Eu curti muito esse livro por ter explicações muito detalhadas nas receitas. Testei a do macarron, mas com o meu forno à gás louco ficou difícil acertar. Tentarei novamente e tantas outras receitas do livro.
Meu único porém é que as receitas são super "francesas frescas", então várias coisas não me interessam tanto. No resto achei muito bom!
Ian
May 16, 2017 rated it really liked it
One day, I will probably delude myself into trying something from this book. Whatever recipe I choose, I am sure it will savor of disappointment.
Kendi Judy
Jun 04, 2018 rated it it was amazing
Shelves: cookbooks
Thomas Keller is amazing. His cookbooks are so full of information. This is so much more than a cookbook. It's a baking Encylopedia in all the best ways. This one is worth buying.
Miguel Ángel
Mar 29, 2018 rated it it was amazing
A cookbook full of knowledge, tips and recommendations to be a better baker. The images are illustrative and accompany the text, which reminded me, due to its similarity, to an art gallery.
SLEEP, READ, EAT, REPEAT!!!
Mar 29, 2018 rated it really liked it
I love this book. Can it get any bigger?
Nathan Boler
Apr 03, 2018 rated it it was amazing
This is a must read for anyone interested in baking pastries and the like as a profession. Behind the scenes tips and tricks of industry, with lots of lovely pictures. I'm starving.
Olivia Jean ✨
Jan 12, 2018 rated it it was amazing
Shelves: cooking
Really nice recipes! I can't wait to try.
Jessie
Sep 27, 2017 rated it really liked it
Shelves: cookbooks
Beautifully done. A lot of amazing photos, stories, and recipes.
Ashley
Jan 11, 2013 rated it really liked it
I can't decide between three and four stars, so I'll go for four.

The pros:
Gorgeous photos. They make me want to try much harder to make my baking pretty (I've become very used to my sloppy handiwork).

The recipes are grand: so far I have made the OhOhs, TKOs, Better Nutters, blueberry muffins, and croissants, and all, except for some user error, have turned out to be extremely tasty.

They allow me to replicate foodstuffs that I miss from the US, Better Nutters especially (even if I do have to eat
...more
KatieDMD
Nov 25, 2014 rated it liked it
Shelves: cookbooks
I am a collector of bakery cookbooks. I love the thick pages, rich with color photography. I appreciate well written recipes that are methodical and simple enough for a novice or amateur home baker to figure out. Bouchon Bakery is a pretty good example of the type of cookbook I gravitate to. The food photographs tick off all the requisite boxes for "food pornography" and the recipes themselves are mouthwatering. I have made at least two of the recipes so far - the bacon cheddar scones are just d ...more
Simon
Jun 07, 2016 rated it really liked it
Shelves: food-beverage
This book is significant for me because it is the book I was reading during the grieving time of when my dear friend Connor Eberhard passed away from a rare and aggressive liver cancer that spread through the rest of his body. Diagnosed in November 2012, he passed away April 23, 2013.

I had got the book from my library a week previously but as Connor's condition worsened, I spent my time visiting him and not reading.

I finally opened it in the van, after picking my sister up from teaching a ballet
...more
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Thomas Keller is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants ...more
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