I checked Thomas Keller's "Bouchon Bakery" out at our local library. Sophie wants me "to make everything in it." It is a monster. See this two star review on Amazon:
Bouchon Bakery, January 2, 2013
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This review is from: Bouchon Bakery (Hardcover)
The recipes are wonderful but I am elderly and the book is too heavy for me.
I have visited the Boucheon Bakery in Napa.
If you have never cooked from one of Keller's books, be prepared to spend a lot of time in the kitchen, or in the case of these scones, waiting around. I baked this hurriedly before my call began a few weekends ago. Macerate cherries overnight? Nope. Chill dough for 2 hours prior to scooping? Seriously? And then chill it again for another 2 hours before baking? I chilled the scooped dough for like an hour prior to baking. Didn't glaze them either.
I paired them with smoothies in our garage sale Ed Hardy glasses, appropriate because I have been to the Bouchon Bakery in Las Vegas. They were delicious. If I had done all that chilling these scones would have been ready about the time I had to go to the hospital and labor somebody into the next day.