In 1999, Pascal Rigo opened his first San Francisco bakery and called it La Boulange. 14 years later, Rigo has an outlet in almost every neighborhood of San Francisco, plus cafes in Marin County and the East Bay. In La Boulange Bakery: Cafe Cooking At Home, Rigo's second cookbook, he shares recipes from this Bay Area favorite.

The book is 85% photographs, which serves its mission well. Every recipe is presented in similar fashion: on the left, a luscious full-page photo of the finished product, and on the right, each step is accompanied by its image. As the saying goes, you eat first with your eyes. Making the process so visually consumable simultaneously builds the interest of the reader while erasing doubt that any dish is beyond their skill set.

Serving as the ink-and-paper version of La Boulange Cafe founder Pascal Rigo's culinary efforts, the book shines. The sweets are as deserving of praise as every savory dish, of which there are many. The image-heavy design and no-frills ingredients are a clear mark of enthusiasm and pride for the process and product. La Boulange Cookbook brings cafe cooking home, in the best and simplest way.

Win A Copy!

Thanks to the generous folks over at Chronicle Books, we are giving away five (5) copies of La Boulange Cookbook this week.

All you have to do is share your favorite cafe sweet in the comments section below.

The standard Serious Eats contest rules apply.


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