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Trying to decided on a cookbook: Dahlia Bakery or Bouchon Bakery?

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I'm leaning towards Bouchon Bakery but keep reading things about Dahlia (on home cooking/cookbook threads).

Does anyone own and/or baked from either?

Which would you recommend and why?

In a perfect world, I'd buy both, but for now, I can only select one.

Thanks for your thoughts.

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  1. I have both and there are more recipes I've marked to try out of Dahlia. Bouchon Bakery is a beautiful book (like all the Keller books), but I'm honestly not interested in making that many recipes. I don't have it in front of me, but there are a lot of muffins, laminated doughs, cream puff dough items and breads. If I had to return one, it would definitely be Bouchon Bakery.