Bouchon Bakery – Cookbook Review
The latest cookbook choice for The Seattle Cooking Club is Thomas Keller Bouchon Bakery. I’ve had this cookbook on my shelf for awhile, so I was excited to dive back into it. But then work happened, and I started traveling a bunch. I got home from a trip just in time for the mid-term “dinner” and I was unable to attend. So I made a few attempts myself and came to the conclusion that as much as I love this cookbook, it’s not an everyday baking cookbook.
By Thomas Keller and Sebastien Rouxel
Photos by Deborah Jones
- Beautiful photos
- I wanted to bake everything!
- Then I decided I didn’t want to bake everything because I didn’t want to gain 20 pounds.
- Then I realized many of the recipes require special equipment that I don’t have…nor want to purchase.
- Other than the negatives, the recipes are clear and easy to follow.
- The book really walks you through the process, and gives lots of amazing tips and tricks.
- Very detailed and thorough.
- Chocolate Chunk and Chip Cookies
- Pumpkin Muffins
- Better Nutters
- Bacon Cheddar Scones
- Regualar Scones
I am intimidated by most of the recipes in this cookbook. Quite a few of them require special equipment (that I don’t have, nor do I need). I love some of the more basic recipes…but I don’t think I’ll become an expert croissant maker anytime soon. Other than that, the more realistic recipes are absolutely delicious. I have made the chocolate chunk cookies NUMEROUS times, and the Bacon Cheddar Scones are heavenly.