Reddit reviews Bouchon Bakery (The Thomas Keller Library)

We found 12 Reddit comments about Bouchon Bakery (The Thomas Keller Library). Here are the top ones, ranked by their Reddit score.

Bouchon Bakery

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12 Reddit comments about Bouchon Bakery (The Thomas Keller Library):

u/needsanewusername · 28 pointsr/food

The only dessert book you'll ever need.

Edit: Well maybe this one too.

u/andthatsfine · 11 pointsr/recipes

Hooray! I love cookbooks!

Forest Feast is great for those veggies & entertaining
A subscription to Cook's Illustrated
A solid cookbook - Smitten Kitchen
Anything by Yotam Ottolenghi but I particularly LOVE Plenty.
The god of pastry Thomas Keller's Bouchon Bakery
David Chang's momofuku, his pastry chef Christina Tosi's milk bar,or a subscription to his magazine Lucky Peach

I don't know if they're into making ice cream, but it's really easy and fun:
Jeni's Splendid Ice Cream, The Perfect Scoop, and Ample Hills are all great.

u/opgwe · 5 pointsr/Baking

I used the recipe in the Bouchon Bakery cookbook by Thomas Keller - best of luck, happy baking!!

Bouchon Bakery

u/sprunkiely · 3 pointsr/AskCulinary

u/Inquebiss · 3 pointsr/AskCulinary

How Baking Works by Paula Figoni really helps break how individual ingredients react to heat and to other ingredients in baking.

Bread: A Baker's Book of Techniques and Formulas by Jeffrey Hamelman is the bible of bread baking. There are other bread books out there, and many of them are good, but if you only buy one this one should be it.

The Pie and Pastry Bible by Rose Levy Beranbaum is a great home baker's guide to traditional baking, but almost every bakery I've worked in had a copy of this laying around. It's a great reference, and the fact that every recipe is broken down into weights makes it possible to convert many of her recipes into professional production, with tweaks.

Bouchon Bakery by Thomas Keller is a great supplemental baking book and worth checking out.

u/thecolbra · 3 pointsr/ExpectationVsReality

You think Pinterest stuff is hard https://www.amazon.com/Bouchon-Bakery-Thomas-Keller-Library/dp/1579654355

u/90DollarStaffMeal · 2 pointsr/Baking

So first things first, no baker whose work I respect uses measuring cups. Volume measurement is an anachronistic method of measurement. The reason is that baking is based on ratios of the mass of products to each other, and something like flour can vary by about 50% if you're going by volume. I.e. a cup can weigh between 4 and 6 ounces. What that means is that you need a scale. The good news is that scales are fairly cheap. It's like 30 bucks to get a good one. I like oxo 5 pound scale with the pull out display.

The next thing is that I tend to stay away from all of the cookbooks written by people who don't work in the industry. Chefs have had to stand up to years of criticism and constant learning to get to a place where they can even begin to think about putting out a cookbook. The two pastry cook books that I like the most are Thomas Keller's book, Bouchon bakery, and Christina Tosi's book, milk bar.

Bouchon bakery is a super French book (as is the bakery), so I would recommend getting it if your son is interested in making things like bread, croissants, eclairs, Madelines, macarons, cakes, etc. Things that you would think of coming out of a traditional patisserie. The book is fabulously written and gorgeous. It is incredibly approachable and in my opinion, doesn't require any outside knowledge of baking, although being a good baker certainly helps. If I were to go solely based on what I thought was the best book, I wouldn't go any further than this one

That being said, I love Christina Tosi's milk bar. Her style is more of a traditional American style, so lots of cookies, cupcakes, pies, etc. Her book isn't as well written, not as pretty, and requires a bit more knowledge of baking (but certainly not a ton). It is, however so warm and inviting and reflects her personality so much that you can't help but smile add you read her expositions about some of her recipes and past. Her cookies are so crazy awesome and delicious, that the single method alone is worth the price of admission.

The one caveat I would say is that both books will STRONGLY suggest you get a stand mixer. While neither book requires it, there are some recipes that will be very daunting without one; I sure as hell wouldn't want to do Tosi's creaming method (for making the aforementioned cookies) by hand, that's for sure. That being said, though, people baked for millennia without one, so if you don't have one, you certainly don't have to buy one before making most if not all of the recipes in either book.

NINJA EDIT:
Links to the books
Bouchon Bakery
Milk bar

u/BarbarianGeek · 2 pointsr/Cooking

Any of the Thomas Keller books, French Laundry, Ad Hoc at Home, Bouchon, and Bouchon Bakery. The only one you'd probably want to avoid is Under Pressure.

Also, Heston at Home and In Search of Perfection are great books.

If you're into southern food, check out Sean Brock's Heritage and Ed Lee's Smoke & Pickles.

Finally, I'd suggest Modernist Cuisine at Home if you're up for splurging.

u/spoonie1123 · 1 pointr/food

Link to cookbook on amazon: http://www.amazon.com/gp/aw/d/1579654355?pc_redir=1396133599&amp;robot_redir=1

A quick Google search also found a blog post with the recipe:
http://the-cooking-of-joy.blogspot.com/2013/01/traditional-croissants.html?m=1

This is a very time consuming recipe - it took me an entire day to make these. The time and patience is totally worth it, especially if you love croissants!

Side note, I did not use European butter nor did I use the diastatic malt powder and they still came out great!

Hope you guys try it!

u/IndestructibleMushu · 1 pointr/Baking

The Bread Baker's Apprentice by Peter Reinhart is my number one recommendation for bread. Im also a big fan of Tartine Bread by Chad Robertson. His first book, Tartine is also great btw. I would skip out on Tartine Book No.3 though which seems to have too many errors for my liking. Flour Water Salt Yeast by Ken Forkish is also one of the better bread baking books out there.

For general baking, im a big fan of Bouchon Bakery. And one book that will surely help you improve as a baker and I highly recommend you cook through is The Art of French Pastry by Jacquy Pfeiffer. Its like a pastry arts class in a book. I am actually cooking my way through this. If you have a serious sweet tooth, Momofoku Milk Bar by Christina Tosi will probably be what you're looking for. And as someone else recommended, the Baked books are all great.

For cakes, it has to be The Cake Bible by Rose Levy Bernanbaum. This is probably the best cake book of all time. I would supplement this with Toba Garrett's Professional Cake Decorating book.

For pies, my favorites are Four and Twenty Blackbirds and Hoosier Mama. One that I haven't tried but am planning to buy is First Prize Pies. If the book lives up to their reputation, it should be an excellent book.

For plated, more ambitious desserts, I like Payard Desserts. I refer to this when I want to impress company.

u/Impeesa_ · 1 pointr/Cooking

Pretty sure Bouchon Bakery has a croissant recipe too, it's a great book. I feel like I should make croissants from scratch sometime just to say I have, but I really don't want to..

u/magnetic-fields · 1 pointr/AskCulinary

Yes, definitely mass. You can get even more than from your cast iron buy placing a sheet pan at the bottom with bricks (as mentioned above) or, as in Thomas Keller's Bouchon Bakery, rocks and chains on it. Not that you may want to do this, but they also use a stream machine (water gun) to shoot water onto the preheated tray (at a safe distance) in order to get a ton of steam in the oven right at the start of bread baking.