Bouchon Bakery by Thomas Keller will grab your attention with marvelous recipes, personal stories and impressive photos. A gorgeous book of sugary dreams, delectable breads and background stories which inspire your creative side.
I like the beginning chapters , filled with stories about the pastry chefs and staff. Sebastian Rouxel is a favorite – he tells of receiving a vice mail from Thomas Keller (back in 1997) stating he’d received his resume and would like to meet with him. Surprising, as Sebastian had not sent Keller his resume. Sebastian’s wife Andrea fessed up and confessed she did it. Clever woman.
There are assorted recipes for cookies, breads, macaroons, muffins, cakes, doughnuts……oops…is that drool on my keyboard? Probably.
All recipes list the ingredients by both weight and volume. Me, I use measuring cups and spoons….as I will wager many of you do when cooking and baking. But there is a chapter explaining why scales are the better way to proceed. It’s a hard habit to break, using measuring cups and spoons, but I certainly see the wisdom of what they are saying.
I am hoping to make many of the recipes in this well designed, brilliantly photographed labor of love by Thomas Keller and associates. Look at him…..he just looks like a nice guy. Everything I read about him confirms it. I’ve never had a boss that looked like this…just sayin…
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, and Ad Hoc at Home has been honored with innumerable awards, from an honorary doctorate to outstanding restaurateur to chef of the year (for successive years). His two Michelin Guide three-star-rated restaurants, French Laundry and Per Se, continue to vie for best restaurant in America and for ranking among the top five eateries in the world. Ad Hoc, his casual family-style restaurant, opened in 2006