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Bouchon Bakery by Thomas Keller and Sebastien Rouxel

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Notes about this book

  • ldubois2 on November 21, 2012

    Have made oatmeal raisin cookies and bouchons. Not complicated, almost as good as Yountville. Don't have a convection oven...this book makes me wish I did. I did buy the Bouchon molds from WS.

Notes about Recipes in this book

  • Plain scones

    • Lee on May 16, 2015

      This recipe is good but I missed salt.

  • Cinnamon honey scones

    • Lee on May 16, 2015

      This recipe is good, but I missed some salt.

    • thekitchenchronicles on November 07, 2014


  • Better nutters

    • cespitler on December 04, 2016

      I can't believe that I am the first to create this topic! Maybe others are as intimidated as I have been? For those who know me, it's not a surprise that I would jump in first with a baking project. I was making a dessert spread for a work holiday party and I was seeking a peanut butter-based addition. The Better Nutter sandwich cookies really hit the spot. Not only were the cookies on their own fantastic, but the peanut butter buttercream raised the bar. I ran out of oatmeal (due to the Black Bottom Oatmeal Pie via Four and Twenty Blackbirds) so I made these without and they turned out great. I also cut them much smaller then suggested so that I could provide on a tray for up to 50. The dough and the multi-step process take a bit of planning and preparation--they are absolutely worth it!

  • Speculoos

    • jlunar on February 04, 2013

      Not sure if this is a more traditional take on the recipe, but I had hoped for a cookie more like the Lotus brand flavour profile. Recipe: http://www.foodpr0n.com/2012/10/27/speculoos-cookie-recipe/?utm_source=twt&utm_medium=eyb&utm_campaign=keller

    • enassar on December 16, 2015

      These make great Christmas cookies in whatever shape. We like those much more than gingerbread cookies.

    • twoyolks on December 25, 2013

      The cookies have a mild cinnamon and honey flavor. However, they are a bit addicting. Be careful not to roll the cookies out too thin as they're much better when they're not completely crisp all the way through.

  • Gingerbread (Pain d'epices)

    • jlunar on February 04, 2013

      Might try to make this with some butter instead next time. Very easy though!

    • twoyolks on December 25, 2013

      This was too bitter and harsh tasting for my preference. I would've liked something with less molasses and more sugar.

  • Vanilla marshmallows (Guimauve a la vanille)

    • jlunar on February 04, 2013

      I had really good results from this recipe - strictly for the witches' hats though. Did not have as-good results for just squares.

  • Witches' hats

    • jlunar on February 04, 2013

      Pain in the bum to make, but great-looking results. I split up the making of this over a few days to make it less crazy. Recipe & notes: http://www.foodpr0n.com/2012/10/27/witches-hats-recipe/?utm_source=twt&utm_medium=eyb&utm_campaign=keller

  • Lemon-poppy seed muffins

    • owaint on October 01, 2013

      Great recipe - the first time I've made muffins that have looked and tasted like proper muffins. Really nice texture, very easy to make.

  • Chocolate chunk and chip cookies

    • twoyolks on January 01, 2014

      The dough for these cookies was very loose and crumbly. I made the smaller sized cookies. The cookies never flattened to a normal chocolate chip cookie shape. The cookies also turned dark brown from the chocolate chunks (despite shaking the chocolate chunks per the recipe).

    • thekitchenchronicles on January 15, 2015

      These might be the best cookies I've ever made. I always bake from the Bouchon Bakery book with the exact measurements he provides vs. cups and teaspoons and the result is generally spectacular! These are rich, chewy, crispy and totally indulgent. Wrote them up on my blog here: http://www.thekitchenchronicles.com/2015/01/15/chocolate-chunk-and-chip-cookies/

    • yassoma on August 18, 2016

      These were good cookies, but nothing special. I much prefer the chocolate chunk cookies in Sugar Rush, they're the best IMO.

  • Shortbread

    • twoyolks on December 23, 2014

      I tried to make this recipe, but after chilling the dough, when I rolled it out, it disintegrated.

  • Baguette dough for bâtards

    • twoyolks on December 11, 2016

      This was a great bread. The crust had a decent crunch without being too hard or thick. The crumb was light and airy. The bread itself had good flavor.

  • Double chocolate chunk and chip cookies

    • yassoma on August 18, 2016

      Not enough "double chocolate" for me. It was not bad, it was edible and good, just not memorable.

  • Corn muffins

    • HalfSmoke on February 19, 2017

      Excellent. A touch sweet by design. Recipe calls for resting the batter overnight. We didn't and they came out great anyway. Also made standard size muffins rather than the jumbo size called for in the recipe. Just watch the time.

    • anya_sf on January 14, 2018

      I used white whole wheat flour, which worked fine. They still turned out very light and tender. They're a bit sweeter than usual. I made 12 regular muffins, preparing the batter the night before. I used the mixer to mix the batter, but think you could easily mix them by hand. I failed to see the instruction to turn the heat down from 425 to 325, so the muffins were done in 18 minutes, and got a bit dark on the bottom, but they were still good.

  • Oatmeal raisin cookies

    • anya_sf on April 12, 2017

      I followed the directions precisely, weighing the ingredients. I made 12 "smaller" cookies, which ended up spreading to 4" in diameter and fairly thin, rather than being smaller and thicker. I'm not sure why, as I refrigerated the dough (although brought to room temp before baking, as instructed - my room wasn't warm). I weighed the dough (approx 76 grams each, slightly more than the stated 72 g). The baking time was pretty accurate. Anyway, they were chewy and delicious, possibly the best ever, although I still plan to do more research.

  • Bacon cheddar scones

    • anya_sf on March 01, 2018

      I only used 4 oz bacon and it was plenty. I really think the 12 oz must be a misprint, as I cannot imagine that much bacon in these scones. I didn't weigh the cooked bacon, so I don't know how that compared to the stated weight. I omitted the chives - my son didn't want them, but next time I'll add them. I love that these are prepared ahead and baked from frozen, as they're more work than your average scone, so you wouldn't reallly want to mix them up first thing in the morning. They turned out great and were absolutely delicious. They are super light and tender, no doubt due to the huge amount of fat. Definitely a treat!

  • Bran muffins

    • anya_sf on January 18, 2018

      I used vanilla extract instead of bean, and made 12 regular muffins, but otherwise followed the recipe, preparing the batter the night before. The baking time may be off, because my regular muffins took 28 minutes, and the instructions say 30-33 minutes for jumbo. They didn't rise much, but still weren't too heavy, although heavier than the corn or pumpkin muffins for sure. I'm not sure what the 28 grams of diced poached pear really adds (I used canned, which I happened to have), so I bet you could omit it. I think I'd prefer the pumpkin seeds sprinkled on top instead of mixed in, as they're rather large. Overall, these were good, but I like Flour Bakery's bran muffins better.

  • Carrot muffins

    • anya_sf on January 29, 2018

      I made slight changes: used white whole wheat flour, vanilla extract instead of bean, and made 10 regular muffins instead of 6 large. They baked in 28 minutes. I only needed about 1/4 of the topping. For the topping, I only had raw wheat germ, so I used that, and noted that the weight and measurement did not seem to match - I used the weight. The muffins were very tasty, with a light and tender texture. We liked them a lot, although I wish they had less oil and sugar (we did not find them too sweet - just want to be healthier).

  • Pumpkin muffins

    • anya_sf on January 14, 2018

      I used white whole wheat flour, which worked fine. I prepared the batter the night before and made 12 regular muffins, which took 28 minutes to bake. I used the mixer to make the batter, but think you could probably mix them by hand. I skipped the cream cheese frosting/filling, as these were already quite sweet (maybe a bit too sweet). The texture was light and fluffy, not dense like some pumpkin muffins.

  • Bouchons

    • anya_sf on January 25, 2018

      I made a double batch for a pot luck and purchased silicone molds just for this recipe. I couldn't get the "real" ones in time, so bought similar, tapered molds that were somewhat larger. The batter did not come up to the top and it was hard to tell how full they were, so I didn't end up with the same amount in each. Nevertheless, they baked up OK. They took longer to bake, around 20 minutes. I had no problem unmolding them and they turned out great. They are basically like brownies, so of course everyone loved them.

  • Coffee cakes

    • anya_sf on January 14, 2018

      I'm not sure my butter achieved mayonnaise consistency, but the batter turned out fine. I used vanilla extract instead of paste. I could only find 5" paper baking molds, not 4.5". I piped the batter as instructed, but only had enough for a single layer, not 2 layers, so I just sprinkled the brown sugar/cocoa filling on top. It worked OK, but next time I'll skip the piping bag and just spoon the batter in hopes of actually making layers. Maybe I'll just use jumbo muffin tins or bake one big cake instead. I assembled them the night before baking, which worked well. These were super delicious!

  • Hot cross buns

    • anya_sf on March 12, 2018

      The best hot cross buns I have ever eaten.

  • Garlic Comté breadsticks

    • anya_sf on January 24, 2018

      Be sure to plan enough time for this recipe as there are lots of chilling steps. On the plus side, you can freeze the cut dough for later, which I did with half the recipe. I was skeptical that the melted cheese (a.k.a. goopy mess) would actually get incorporated into the dough, but it did (although it kept wanting to spin around the mixer stem). I wouldn't attempt this without a very sturdy stand mixer. My strips weren't exactly evenly sized (I apparently can't cut straight with a pizza wheel), but they turned out just fine, as did the "scraps". They hardly rose at all, but I imagine they weren't supposed to. I didn't have the whole rocks and chain set-up (used ice cubes in a pan). The garlic-cheese flavor isn't that strong in the baked breadsticks, but it's there in a deliciously subtle way. We devoured the entire batch warm. So good!

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Reviews about this book

  • Food52

    Picked for Food52's January 2018 Baking Club

    Full review
  • Food52 by Danny Meyer

    The 2013 Piglet Tournament of Cookbooks vs. Deb Perelman's The Smitten Kitchen Cookbook

    Full review
  • Food52 by James Oseland

    The 2013 Piglet Tournament of Cookbooks winner vs. Humphry Slocombe Ice Cream Book

    Full review
  • Food52 by Meredith Erickson

    The 2013 Piglet Tournament of Cookbooks winner vs. Melissa Hamilton & Christopher Hirsheimer's Canal House Cooks Every Day

    Full review
  • Serious Eats

    The photos, while stunning (it's a huge book) are also educational... It's as much of a pleasure to pore through Bouchon Bakery as it is to bake from it. Any effort you make will be richly rewarded.

    Full review
  • Ruhlman.com

    ...a must for all professional bakers and all serious home bakers. The bread section alone, by head baker Matt McDonald, is worth the price of the book.

    Full review
  • Baking Bites

    The recipes are extremely detailed and really aim to walk you through the entire every single detail so that you can turn out perfect version in your own kitchen...

    Full review
  • LA Times

    ...there’s certainly no compromising with the recipes. So many “finesse points” are demonstrated and explained that one could conceivably start a bakery by cooking your way through it.

    Full review
  • Tasting Table

    Every recipe is put through the Keller wringer, demanding precision and yielding perfection. When we baked the Better Butters, it felt like training for the NFL after years of playing peewee ball.

    Full review
  • LA Weekly

    This is one glorious pastry book, as to be expected from Keller. But it's also surprisingly approachable...

    Full review
  • Style Saloniste

    Think of this book as higher learning, a gift to be savored, with ideas and concepts and pointers and comments that will not only make you a better cook, they’ll make you a better person.

    Full review
  • Everyday Annie

    I love a cookbook that I can actually read, and this is just that type. Not to mention, the recipes look incredible. Can’t wait to make so many things from it!

    Full review
  • Food & Wine by Adam Roberts

    Keller is almost fanatical in his pursuit of excellence. The book is groundbreaking in that it’s about the most OCD form of cooking from our nation’s most OCD chef.

    Full review

Reviews about Recipes in this Book

  • Lemon meringue tarts (Tartes au citron meringuees)

    • Serious Eats

      ..highly delightful lemon tarts... Pile the meringue high or low; the sweet tart dough, lightly spongy madeleine layer, and tart lemon filling combine texture and taste in a marvelous way.

      Full review
  • Crêpe cake (Gateau de crepes)

    • Serious Eats

      According to Keller, this is the easiest recipe in the Bouchon Bakery cookbook. It's also one of the most fun. Toasty vanilla crêpes sandwich layer upon layer of thick, orange-zested pastry cream.

      Full review
  • TKOs

    • Serious Eats

      You can follow all these delicate steps yourself, or take a couple shortcuts. The results will be impressive either way. ... Since the components are so simple...spring for the better ingredients.

      Full review
  • Marshmallow eggs

    • Serious Eats

      Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought. They're a bit of a project, but they're a tradition... Try them for yourself and see.

      Full review
  • ISBN 10 1579654355
  • ISBN 13 9781579654351
  • Published Oct 23 2012
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

"Bouchon Bakery" is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, or a flash of ingenuity that reveals a whole new way to heighten flavour and enhance texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable, whether you're making a doughnut or an eclair, a croissant or a cream puff. The Candy and Confections chapter offers unimaginable treats: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, Flavoured marshmallows, and bonbons, as well as holiday delights. Each recipe provides weights for ingredients, as well as volume measures, and directions for standard and convections ovens. The recipes here run the gamut from the very simple to the complex, but all are readily doable with many do-ahead steps and brilliant guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.

Read an interview with Thomas Keller at Eater and also at Eater an interview with Sebastien Rouxel.

Other cookbooks by this author