Comments on: Update: Bouchon Bakery Cookbook

By: John

John — Thu, 23 Jun 2011 06:31:51 +0000

If Amazon had a page for it the pre-orders would be amazing…

By: ruhlman

ruhlman — Sun, 19 Jun 2011 17:05:25 +0000

book scheduled for fall 2012

By: Theresa

Theresa — Sun, 19 Jun 2011 17:02:58 +0000

I have basically the same question as John. When will the book be released to the public? I am a baker living in Africa (currently on holiday in the US) and I would like to have someone get the book and ship it to me. If you could give some idea of the release date, I can have them look for it. Thanks so much.

By: John

John — Fri, 17 Jun 2011 21:53:35 +0000

Forgive me if I missed the information in a previous post, but, when is the Bouchon Bakery cookbook due out? Any chance for a 2011 Holiday season release, or will we be waiting until Spring/Summer 2012?

By: Rachida Dukes

Rachida Dukes — Thu, 16 Jun 2011 01:13:08 +0000

ISaquib, the best way to store the bread is to keep it in the freezer the moment it gets to the room temperature

By: Rachida Dukes

Rachida Dukes — Thu, 16 Jun 2011 01:12:34 +0000

I bake a lot of bread (poilane style), I’m glad you’re working on baking book. I have Tartine by Chad Roberston, it is a wonderful baking book.
Saquib, the best way to store the bread is to keep in the freezer the moment it gets to the room temperature

By: saquib

saquib — Wed, 15 Jun 2011 13:02:08 +0000

hey can you tell me how can we increase the shelf life of Bread.

By: Marlene

Marlene — Tue, 14 Jun 2011 23:14:36 +0000

I cannot wait for this book to come out. I didn’t realize Indulge wasn’t from the same group.

By: News Feed: June 14, 2011 | The JBF Blog

News Feed: June 14, 2011 | The JBF Blog — Tue, 14 Jun 2011 16:16:13 +0000

[...] A look behind the pages of the upcoming Bouchon Bakery cookbook. [Michael Ruhlman] [...]

By: allen

allen — Tue, 14 Jun 2011 03:01:42 +0000

Sorry to get off the subject but I’m watching someone on the cooking channel on a show called Everyday Exotic “cure” pork belly by boiling it, no pink salt or rub, this chef needs to buy your book. Boiling the belly, wtf?

By: Joshua Fagans

Joshua Fagans — Tue, 14 Jun 2011 01:39:13 +0000

Have both Tartine books. Haven’t had much luck getting the starting going for the bread book though I vowed try again when the temperature got warmer so it may be time.

By: Carolyn Z

Carolyn Z — Mon, 13 Jun 2011 22:58:45 +0000

While you wait, you might want to read “Tartine Bread.” It’s fascinating how they make bread without baker’s yeast. Can’t put it down.

If you are in the Pacific zone, you might want to catch Michael Ruhlman on the Cleveland episode of No Reservations later today.

By: Joshua Fagans

Joshua Fagans — Mon, 13 Jun 2011 20:00:01 +0000

Thanks so much for the update! Some of us simply can’t wait to get our hands on this cookbook and getting updates makes it a tiny bit easier to wait .

By: Run Fast Travel Slow

Run Fast Travel Slow — Mon, 13 Jun 2011 00:40:24 +0000

What a fun behind-the-scenes post. I just went to the Bouchon Bakery at Rockefeller Center and I’ll look forward to seeing the cookbook when it comes out. The brioche at Bouchon was terrific — I’m writing about it tonight.

By: Brad Barnett

Brad Barnett — Sun, 12 Jun 2011 05:12:00 +0000

Where is that “eye rolling” Emoticon located?

By: rob fettig

rob fettig — Sat, 11 Jun 2011 20:00:39 +0000

keeping your hand behind your back during scoring is more practical than any other reason. the lame is extremely sharp and sliced fingers can ruin a good batch of bread. you can always spot the noobie baker with band-aids on the fingers

By: ruhlman

ruhlman — Sat, 11 Jun 2011 19:24:19 +0000

similar to working with criminals, actually, but a lot a more fun, yes.

By: Darcie

Darcie — Sat, 11 Jun 2011 19:22:04 +0000

As usual, I’m envious. That sure looks more fun than dealing with criminals, lawyers and judges all day. Thanks for giving us the behind-the-scenes glimpse.

By: Scott D. Harris

Scott D. Harris — Sat, 11 Jun 2011 16:33:29 +0000

It’s freakin’ bread dude. Our ancestors have been doing it for thousands of years without needing such precision. Heck, my ancestors cooked it on rocks without the time to let it rise – leading to the most colon unfriendly holiday on the calendar.

By: ohiofarmgirl

ohiofarmgirl — Sat, 11 Jun 2011 14:26:02 +0000

i once drove like mad one morning up to Bouchon from SF – ran inside, ordered about $20 worth of pastries…and ate them all myself. to the absolute horror of some of skinny girls. ha! come on cookbook! cant wait!