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Bouchon Bakery

4.31  ·  Rating details ·  4,019 ratings  ·  111 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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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 love to bake or ar
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
Mar 21, 2022 rated it it was amazing
Shelves: cookbook
Some easy recipes, some not-so-easy. Good cookbook overall, the recipes are well written with clear instructions to follow
Oct 18, 2013 rated it did not like it
Shelves: non-fiction, bookclub
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.
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
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
Annabel Dunstone Gray
Nov 14, 2017 rated it it was amazing
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 t
Dana Al-Basha |  دانة الباشا
I want to try my hands and make something oh-so-French! Looks yummy... and a bit challenging but I'm in! ...more
Jul 13, 2021 rated it liked it
I try to get better each day, to do my job just a little better every day. Not a lot, but a little. Every day. [- Thomas Keller, The Road to Bouchon Bakery]

This is so heartening. I couldn't wait to read about what makes the Bouchon Bakery bread so special.
Bread is the reason Bouchon Bakery exists. I conceived the bakery to make bread for my restaurants. [...] I love bread. Bread is both the simplest of foods—flour, water, yeast, and salt—and infinitely complex. It's one of the easiest foods to m
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
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
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
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
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! ...more
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 ...more
Nov 21, 2012 rated it did not like it

I'm sad about giving this a one star. I love to cook and bake and love to read cookbooks. There was nothing in here that I want to make, and I love sweets and bakery. It was also written from a very holier than thou standpoint which turned me off. This should be an excellent book, but it just didn't do it at all
for me.
Kelsey Forkner
May 20, 2016 rated it it was amazing
This book contains the best muffin recipe I've ever tried. ...more
Jan 19, 2017 rated it it was amazing
This review has been hidden because it contains spoilers. To view it, click here.
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
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. ...more
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. ...more
Dec 02, 2022 rated it it was amazing
In a real contrast to other books from the Bouchon series authored by Thomas Keller, this one is very down to earth, even when it describes and explains complex recipes (e.g. for pastries).

Helpful explanations and great context for what the base of a recipe is (vs. what the authors substituted or added for their specific use case).
Amanda Bright
May 01, 2019 rated it really liked it
Great book -- read online but now added to my list of books to purchase. I already picked up a number of tips and am looking forward to owning a copy so I can start making some of the things I read about.
Jul 17, 2021 rated it it was amazing
I checked this out of the library, read it, and it is now on my BUY list. Fabulous, comprehensive, challenging—all great things from a cookbook. I learned so much through reading, I can't wait to learning through the actually baking! ...more
Jul 18, 2022 rated it it was ok
I have tried the TKOs and have been disappointed. Their white chocolate filling is way off. It doesn't work, it comes out very runny, also the colour they show in the pictures is white, but if using white chocolate the colour of the feeling becomes yellowish.. I am disappointed. ...more
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.
Olivia Jean ✨
Jan 12, 2018 rated it it was amazing
Shelves: cooking
Really nice recipes! I can't wait to try. ...more
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.
✨ Evelyn ✨✨
Mar 29, 2018 rated it really liked it
I love this book. Can it get any bigger?
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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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