• Bouchon See large image

    Bouchon (Artisan) (Hardback) By (author) Thomas Keller

    $50.51 - Save $18.02 26% off - RRP $68.53 Free delivery worldwide Available
    Dispatched in 1 business day
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionPresenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, country-style p t s, and gigot d'agneau.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Bouchon

    Title
    Bouchon
    Authors and contributors
    By (author) Thomas Keller
    Physical properties
    Format: Hardback
    Number of pages: 320
    Width: 281 mm
    Height: 288 mm
    Thickness: 38 mm
    Weight: 2,690 g
    Language
    English
    ISBN
    ISBN 13: 9781579652395
    ISBN 10: 1579652395
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    LC subject heading:
    DC22: 641.5944
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB
    B&T General Subject: 240
    Ingram Subject Code: CW
    BIC geographical qualifier V2: 1KBBWF
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    Libri: ENGM3400
    LC subject heading:
    B&T Modifier: Subject Development: 08
    LC subject heading:
    B&T Approval Code: A97406023
    B&T Modifier: Geographic Designator: 17
    LC subject heading:
    BISAC V2.8: CKB034000
    Libri: FRAN6824
    BIC subject category V2: 1KBBWF
    LC classification: TX719 .B67395 2004
    LC subject heading:
    LC classification: TX719.K448
    Thema V1.0: WB
    Illustrations note
    Illustrations
    Publisher
    ARTISAN
    Imprint name
    Artisan Division of Workman Publishing
    Publication date
    18 November 2004
    Publication City/Country
    New York
    Review quote
    "It may be the best cookbook ever about bistros and bistro food." --The "New York Times "
    Flap copy
    Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratineed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance--whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside--oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot--all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.