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Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs Keller's takes on Oreos and Hostess's Ho Hos and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.
Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture.
The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable. Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? A must-have for cooks who want to take baking to the next level.
As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended. Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook. Those who were daunted by The French Laundry Cookbook can easily tackle homey sweets like pecan sandies or chocolate cherry scones. Every strain of dough is rolled out in clear, meticulous Kellerian detail.
Fun reading. Surprisingly approachable. Oh, and please resist cutting out the pictures and eating them. Fun and informative for the beginner, and full of helpful techniques for the old hand.
Read more Read less. Frequently bought together. Add all three to Cart. One of these items is shipped sooner than the other. Show details. Ships from and sold by Amazon SG. FREE Delivery. Customers who viewed this item also viewed. Page 1 of 1 Start over Page 1 of 1. Previous page. The French Laundry Cookbook. Ad Hoc at Home.
Thomas Keller Bouchon Collection. Under Pressure: Cooking Sous Vide. Next page. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world.
In he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In , he was named a "Rising Star" by StarChefs magazine. Customers who bought this item also bought. Dominique Ansel: The Secret Recipes.
Momofuku Milk Bar. No customer reviews. How does Amazon calculate star ratings? The machine learned model takes into account factors including: the age of a review, helpfulness votes by customers and whether the reviews are from verified purchases. Review this product Share your thoughts with other customers. Write a customer review. Most helpful customer reviews on Amazon. Verified Purchase. I have been cooking from Chef Keller's books for a few years now and the results have always been extraordinary.
Even though I just received the book yesterday one day early Once again, the results were fantastic. The Blueberry Muffins with the Almond Streusel have an incredible depth of flavor, mostly due to resting the batter in the refrigerator overnight.
The Oatmeal Raisin Cookies have a flavor profile that is nearly identical to the scrumptious boxed mix sold at Williams Sonoma. As with the other Keller books I own, the recipes are thorough, precise and often time-consuming. So, planning and moderate skills are essential when executing these culinary treats. However, you will be delighted with the end results.
First up is the Banana Muffins with Walnut Streusel topping. I also went shopping for bananas that would be perfectly ripe in time to make the batter Friday afternoon. As with the Blueberry Muffins, this batter rests in the refrigerator overnight. The result is a moist and delicate crumb unlike most banana breads which can be dense and dry. The walnut streusel was a perfect crunchy compliment to the moist muffins. This recipe calls for chocolate and a lot of it.
They were perfect still slightly warm from the oven. This is a chocolate lover's dream cookie! I plan to move on to breads next. Will it be Brioche, Sourdough or Croissants? Decisions, decisions. A few years ago, I traveled to Paris for the first time. The experience of walking along the Seine, pulling apart the buttery layers and the crisp outer crust crumbling as I bit into it is now a part of who I am. As Chef Keller describes in the book, once you have had a croissant in Paris, it changes you.
Now, I was somewhat skeptical that this magic could be reproduced by the home baker. Even looking at the amazing photos in the book, with all the beautiful and distinct layers, it seemed doubtful this could be achieved in a home kitchen without a professional dough sheeter. My doubts were completely flattened. This recipe for traditional croissants is a masterpiece!
The aroma that fills the kitchen while these are baking is unbelievable and every buttery, golden layer of the laminated dough is visible. The crusty shell disintegrates when you bite into it and the soft, airy interior almost melts in your mouth. Although I was very pleased with the results of my first attempt at the traditional croissants recipe, I have spent some time thinking of ways to improve my results.
The main obstacle I face is a very cold kitchen, which can make proofing difficult. Normally, I use the "raising bread" setting on my oven for breads and doughs. The solution I chose was to use heating pads under the storage container proofing box to provide warmth. I placed a wire rack on top of the heating pad to elevate the sheet pans of croissants and covered everything with the plastic tub. It worked perfectly, so I wanted to share this for others who may have cold kitchens.
I will upload a photo of this proofing method. The second obstacle was the egg wash. I thought my results were too streaky. After reading that most bakeries use commercial sprayers to apply egg wash, I decided to try it using a cheap spray bottle. I used an immersion blender to get the eggs as smooth as possible before passing them though a fine mesh stainer and into the spray bottle. The result was a more even browning than my prior attempt.
I have uploaded a photo of the results. Also, the freezing and refreshing methods in the book work perfectly. I have defrosted some of the croissants and they were as good as the day they were baked. Oatmeal Raisin Cookies Revisited.
I usually make the smaller version, 72 grams, so there are more to share. I have made a few mistakes that I thought I would share that may help some. The recipe suggests soaking the raisins in hot water for 30 minutes, if they are not plump. The recipe also states they should be drained and patted dry. After I drain the raisins, I place them in a bowl lined with paper towels and press them as dry as possible without crushing them.
If they are too wet, the cookies may spread too much when baking. Also, if your oven has the convection feature, use it! As written in the book, the cookies do not spread as much when baked in a convection oven. But trust me, they taste equally delicious either way. Yesterday, I decided to make the Bouchon-sized version, grams. They were big and thick, crisp on the outside and chewy on the inside.
Definitely my favorite way to prepare these cookies!
Thomas Keller’s Bouchon Cookbook, Recipes