Ambitious home bakers who aren't fortunate enough to live near Bouchon Bakery and aren't making a trek out to New York anytime soon can now rejoice — because Thomas Keller and Sebastien Rouxel have released Bouchon Bakery (Artisan Books, $50), an impressive volume dedicated to the baking arts.
One hundred fifty recipes are written with great attention to detail, including step-by-step photos for some of the more difficult ones, such as croissants from scratch. Many of them are prefaced with Keller's heartfelt recollections of his childhood, which add a nice personal touch to the book.
Keller has authored four cookbooks prior to Bouchon Bakery, and is best known for his restaurants The French Laundry, located in Napa Valley, Calif., and Per Se, located in New York City. His co-author, Rouxel, is the executive pastry chef for Keller's group of restaurants. In short, for anyone who is looking to learn from a couple of professionals, this book is a fantastic start.
Soft, chewy, buttery, and pleasantly sweet, it's hard for anyone to resist a madeleine made from scratch. (Photo courtesy of Deborah Jones)
If you follow a gluten-free diet and a "fantastic brioche roll" sounds like your cup of morning tea, then look no further than this recipe. (Photo courtesy of Deborah Jones)
If you've ever wondered how they get all those nooks and crannies into an English muffin, here's your chance to find out. (Photo courtesy of Deborah Jones)
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.