Cookbook review: Bouchon Bakery by Thomas Keller

One of the nicest new cookbooks out now is Bouchon Bakery by Thomas Keller and his executive pastry chef Sebastien Rouxel.  When chef Keller puts a book out it's hard not to take notice - by now you can count on him to deliver quality, and he hasn't let us down here.  Stemming from fond memories of the smells that emit from a good bakery (I think everyone can identify with that), the two chefs have really worked hard to put out a book truly worthy of the craft.

One thing that really struck me was the variety in the recipes.  Where many pastry books have a clear strength in a certain area, Bouchon Bakery covers almost anything you can think of - very much like a good pastry chef with seemingly countless tricks up their sleeve.  I had to chuckle that there's even a recipe for dog biscuits - probably just as tasty for humans too.  Considering the level of professionalism and polish you can expect from this team, working your way through this book will undoubtedly refine your skills in a number of areas.  If French Laundry has become something of a textbook for aspiring savory chefs, expect Bouchon Bakery to achieve a similar status among pastry apprentices.  CHECK IT OUT HERE.