Adam Roberts, author of Secrets of the Best Chefs, reviews Bouchon Bakery by Thomas Keller and Sebastien Rouxel.
The book is groundbreaking in that it’s about the most OCD form of cooking from our nation’s most OCD chef. Keller’s exactitude is really unrivaled; every ingredient is measured to one-tenth of a gram, and the phenomenal results speak for themselves.
Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook. That said, there are a few challenging recipes thrown in for the more daring. $50; amazon.com.