"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 doahead steps and brilliant guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.
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Not a huge fan of Bouchon Bakery, but I really enjoyed this book and have been following the recipes to make treats.
评分應該人手一本
评分Tom Keller到底是業界長青，翻瞭他的書之後，我基本不再用網上找來的高贊方子瞭。書中廢話不多，配方看起來都蠻簡單，但細讀會發現很多超級有用的技巧，譬如sift幾乎所有原料。書的最後一部分關於基本技巧，也是相當實用。周末按照建議做齣來的pastry cream簡直令人咂舌。但是紐約店裏的馬卡龍吃不下去啊！！！太甜太乾。
评分應該人手一本
评分Not a huge fan of Bouchon Bakery, but I really enjoyed this book and have been following the recipes to make treats.
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