| | |  | Knives | Home » » The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen | | | | | | | Description: | | How can one experience the wonderful freshly baked products of a French bakery without visiting France? Simply by following the instructions and guidance of Pascal Rigo, offered here in more than 70 recipes, many illustrated with color photographs. He, along with his crew of bakers and pastry chefs, has poured into this book the secrets of ancient family recipes, the knowledge of experienced professional cooks, and the traditions and techniques of various French regions. The result is chewy, dark, and rich breads like Pain au Levain; light crisp ones like Pain de Épi; buttery croissants to dip into cafe au lait; savory Quiche Lorraine and sweet fruit tarts; as well as tempting desserts including pound cake, poached pears, and Pots de Creme. | | | Product Details: | | | Author:
| Pascal Rigo | | Hardcover:
| 200 pages | | Publisher:
| Bay Books (CA) | | Publication Date:
| 2003-10 | | Language:
| English | | ISBN:
| 1579595278 | | Package Length:
| 11.9 inches | | Package Width:
| 9.44 inches | | Package Height:
| 0.85 inches | | Package Weight:
| 2.82 pounds | | Average Customer Rating:
|  based on 9 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 The American Boulangerie:Authentic French Pastries and Breads for the Home KitchenJul 06, 2010
Pascal has created a beautiful cookbook with the same amazing recipes he uses in his boulangeries in San Francisco, CA. The recipes are accurate and help you create wonderful pastries and breads! I highly recommend this book to someone who is interested in baking fabulous baked goods. There are some recipes that are great even for the beginner baker (as long as you follow the recipes). There are also recipes for the experienced baker!
I also recommend the bakeries that Pascal owns in San Francisco, CA
2325 Pine St (my favorite!!!!!)
2043 Fillmore St
1909 Union St
2300 Polk St
Enjoy the cookbook and the boulangeries!
0 of 1 found the following review helpful:
 ConversionsMar 23, 2010
I love the bakery and I love a good challenge. What I don't love is the suggestion that we use fresh yeast to the point where all of the recipes calibrated for the use of fresh yeast, without providing conversions to dry yeast in each recipe. The conversion appears at the beginning, and is cumbersome. It puts me off trying the bread recipes when I don't happen to have fresh yeast at hand (n.b. this is most of the time) and when I don't have a pencil and paper to do some arithmetic. The one time we did buy fresh yeast, it had gone bad before we could use it. This is not a particularly practical cookbook, but rather a celebration of the bakery, and a good read if you've always wanted to know how much work it takes to make a pain au chocolat.
1 of 1 found the following review helpful:
A Great Selection of Regional Recipes and GREAT Chocolate Cake!!!Dec 30, 2008
I've had this book for some time-originally purchasing it for the cannelle recipe. I am moved to comment by my holiday success with Chef Rigo's
"Gateau Fondant Au Chocolat", a flourless bittersweet chocolate cake. I made two 5 inch cakes instead of one 10 inch to add to cookie baskets I gave as presents. The recipe is easy and marvelous, even if you flub it bit as I did. Having made more ganache than needed (the recipe calls for a 1/2 cup)I inadvertantly added much more than the recipe called for before catching myself. The cakes still rose and although slightly fudgier than intended still tasted wonderful. I highly recommend this book and this recipe.
AMAZING BOULANGERIE! AMAZING COOKBOOK!Mar 21, 2008
I am a native of the Bay Area and have had the pleasure of seeing this bakery for myself. I found out about it through this cookbook as i have moved away from the beautiful city of San Fancisco. When I arrived and got out of the cab, I fell in love immediately. You could smell the bakery from a block away (they do in fact have another store just around the corner), but it really is like stepping into a boulangerie that you would find in Europe. I was greeted by some of the friendliest people I have ever encountered in any retail setting and so it was not a surprise that I bought or sampled almost everything in the store. This cookbook, though not as good as actually stepping into BAY BREAD for yourself, is excellent and will suit any cook. The ambiance of BAY BREAD is all confined in this wondeful cookbook. Anyone visiting the Bay Area or living there presently should check BAY BREAD out. YOU WILL NOT BE DISAPPOINTED! THIS COOKBOOK IS ONE THAT WILL ENRICH ANYONE'S BAKING AND COOKING!
0 of 3 found the following review helpful:
Great book, but...Dec 12, 2007
The book is wonderful, but why does it cost so much on Amazon out of all the places, when in reality the book costs only $34.95 (it's printed on the cover!!!).
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