I am a tough critic when it comes to cookbooks and recipes especially when it comes to baking. Growing up in the kitchen watching my grandmother bake, is a memory that stayed with me forever and left me with a life long passion. We honestly didn't see eye to eye on anything but the kitchen. Her with her bows and ribbons and me with my scrapped knees and ripped dresses, we would quietly mix, pour, and frost our hearts out all afternoon long. Neither of us would say a word and we would return to our respective worlds after the last cookie was done. I remember looking up at her shelves and seeing hundreds (not exaggerating) of cookbooks. She clipped newspaper recipes and filed them away meticulous, storing them in her recipe box. Handwriting great recipes then swapping them with her friends.
Shortly after that is when the real magic happened. It was a cold Christmas in Incline Village when I got my first cookbook, "Walt Disney's Mickey Mouse Cookbook: Favorite Recipes from Mickey and His Friends," which to this day I still have. It started a life long obsession. There is something about walking out of a store with a new cookbook under my arm.
So when I saw the article about Thomas Keller's Bouchon Bakery Cookbook coming out this fall I knew I had to have it. I checked my local Barnes and Noble regularly (not the same buying online.) Committed to making this book mine I didn't give up. This week out of sheer coincidence I was picking up a book for my day job when I saw it from across the store. Literally running to the cookbook section I picked it up. It was a gigantic book by any standard. Too excited to drive I sat in the car and started reading. The pictures were bright, detailed, and organized the recipes have great tips, and conversions. I was SOLD!!
In this book Thomas Keller and his Pastry Chef Sebastien Rouxe shared recipes that put their bakery chain on the map. French Laundry was a little daunting for most home cooks but Bouchon Bakery is very approachable. Breaking sections up by cookies, breads, muffins, scones, etc... Giving tips on resting batter and making sweetened whipped cream.
I looking forward to making the blueberry muffins with almond streusel this weekend. Stay tuned for a weekly update on recipes and reviews of Bouchon Bakery Cookbook.
Anyone have a favorite recipe so far? Email me your pics and reviews and we will post it here.