Bouchon Bakery

Starred review from August 20, 2012
In his newest patisserie manifesto, Keller (Ad Hoc at Home) successfully takes on the world of artisan baking. Based on the recipes and experience at his Bouchon Bakery in Napa, this testament to "pastry chefs and bread bakers" lives up to the standard set by one of America's premier chefs. Covering all areas of baking, Keller has something for anyone interested in putting something in the oven. From the simple (corn muffins and rum cake) to the complex (pate a choux and multi-grain bread), and describing multiple stages of preparation, the book rests on the premise of "working clean." Beautifully displayed, the clear and precise recipes are a breeze to follow. Multiple introductions by Keller and the head staff at Bouchon Bakery provide an appreciation for the art, while the many added sections on technique (e.g., how to weigh ingredients properly ) and equipment (e.g., parchment paper ) illuminate the science and precision necessary for delicious results. Perhaps not the best choice for those in search of quick and easy comestibles, this lovely volume is a must-have for cooks who want to take baking to the next level. 250 color photos.

Starred review from October 15, 2012

Keller's acclaimed restaurant cookbooks (e.g., The French Laundry Cookbook) give dedicated cooks a chance to re-create his cuisine at home. Here, with executive pastry chef Sebastien Rouxel and head baker Matt McDonald, he demystifies the baked goods and confections served in the five Bouchon Bakeries. The book tells readers exactly what they'll need to succeed, from the spherical molds used to shape Cream Puffs to the unorthodox equipment used to generate steam for crusty breads (river rocks, metal chain link, and a Super Soaker water gun) to the brand names of preferred ingredients. VERDICT As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended.

Copyright 2012 Library Journal, LLC Used with permission.

October 15, 2012
With a cavalcade of Michelin-starred restaurants and James Beard awards and the respect and admiration of an entire industry, it may seem there's little left for culinary powerhouse Keller to conquer. But here, as he has done with the French Laundry and his other establishments, he proves the cookbook can be so much more as he culls together a collection ofrecipes from his famous chain of bakeries in a masterfully produced tome. The glossy, big format lends itself well to foodies of all types, who will relish the many pages of resourceful information and reliable recipes. With each recipe, Keller includes applicable techniques and must-know tidbits, so readers really won't need to venture beyond these pages for much else. Tackling macaroons or tempering chocolate, for example, may terrify some baking newbies, but Keller's focused prose lays out the steps clearly and confidently. One puzzling interruption is a series of clip art images sprinkled throughout. For such an otherwise fastidious attention to detail, these seem out of place and second-rate, though readers furiously baking Keller's succulent treats may hardly notice.(Reprinted with permission of Booklist, copyright 2012, American Library Association.)