Title: Bouchon Bakery
Authors: Thomas Keller & Sebastien Rouxel with Susie Heller, Matthew McDonald, Michael Ruhlman, & Amy Vogler
How it fulfills the challenge: Have you seen the list of authors? That’s a lot for one cookbook, even as big as this one is…
Quick Description: For the serious home or small professional baker. A collection of extremely detailed recipes for both updated and classic French treats. Lots of bread recipes.
Highlights: Absolutely gorgeous pictures and very detailed recipes.
Low Points: While I don’t consider myself a professional cook or baker in any way, I do have quite a bit of experience in the kitchen and I don’t usually think of myself as someone who is easily intimidated by a recipe. I cook across ethnic cuisines and love a new challenge. That said, I found this book to be extremely intimidating. Every step that you execute has to be done perfectly–or else. And while I admire the precision, I don’t really want to buy so many new tools to work on one recipe. This cookbook doesn’t give a lot of room for improvisation or creativity, which is one of my favorite things to do. Even though I’ve always wanted to try my hands at croissants or puff pastry, I couldn’t bring myself to cook anything for this book. But if you want to understand what a real French Bakery looks like in action, the amount of skill required to produce quality products continually, this book will make you appreciate all their efforts.
My Goodreads Rating: 4 stars, rounded up from a 3.5. The beautiful pictures and interesting story behind the bakery almost make up for how scary the recipes are. Almost. Did you know you have to weigh your eggs, and that you also have to strain them or your life will be ruined? You do now.