A Sneak Peek into Thomas Keller's Bouchon Bakery

I have a bread baker on my holiday list, which means I've had a solid excuse for spending time researching various cookbooks the past few days. First, I landed on Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. It seemed a perfect fit for the baker who was not quite novice, but still took it as a rather serious hobby. Described as more than just a collection of recipes, the collection by Portland, Oregon, baker Ken Forkish offers a supposed new home tome for all levels of bread making experience.

But, there weren't any copies in stock at the bookstore. So, there was Thomas Keller's Bouchon Bakery, and it was really a looker. Barnes and Noble had stacks and stacks of the 5-pounder, all wrapped in cellophane. That seal made me feel like it was holding secrets. My stubborn curiosity got the worst of me and that plastic around it probably had more influence than it should have on my decision to purchase it. Oh, did I mention this is a gift for someone?

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.