Bouchon Bakery Cookbook
On one of my outlet mall shopping excursions in Michigan, scavenging for deals at the Williams-Sonoma/Pottery Barn Outlet, I found the most amazing deal. Sitting in the cookbook section on the Williams-Sonoma side was a huge coffee table book touting a glass of milk and a sandwich cookie on the cover.
“What do I need with a cookbook that big?”; “I don’t bake like that.”; and “Dang, this book is heavy” are all things that I said to myself to NOT purchase the cookbook. But at a deep red lined discount, I felt compelled to purchase Bouchon Bakery by Thomas Keller and Sebastien Rouxel with Susie Heller, Matthew McDonald, Michael Ruhlman, and Amy Volger.
The team put together a cookbook dedicated to baked goods and other sweet treats. In addition to recipes, cooking fundamentals and recipe narratives are intertwined into 400 pages. If you are going to make recipes from this book, be sure to invest into a digital food. Ingredients are weighed as opposed to measured to reduce inconsistent results. If you are adamant about about measuring ingredients, the team was gracious enough to include the measurement equivalents next to the needed weights.
Below are a few items, I made:
For the Rum Cake, I deviated from the recipe in the book by not making rum icing. Instead of icing, I added a rum butter mixture to the bottom of the bunds cake pan. NOTE: I use measurements.
Rum Butter Mixture
1 stick of butter
5 tablespoons Myer’s dark rum
3 tablespoons granulated sugar
1/4 cup roasted unsalted chopped pecans (optional)
ONEOn low heat, melt the butter.
TWOWhisk in sugar until mixter is thoroughly combined.
THREEStir in rum.
FOURAllow temperature to decrease slightly.
FIVEPour mixture into bundt pan.
SIXEvenly distribute pecans around bundt pan.
SEVENPour cake batter into the bundt pan.
EIGHTBake as directed by the cookbook 🙂