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Product Description
From Publishers Weekly
Keller's restaurant Bouchon, in Napa Valley, Calif., is modeled after Parisian bistros and serves simple yet sumptuous fare. This graceful ode to bistro cooking emphasizes that although in America, "bistro" is synonymous with "casual," the food is prepared with "precision of technique brought to bear on ordinary ingredients." Close-up photos of signature dishes are alluring, and several action shots of food preparation may help readers refine their techniques. The book's sections progress from "First Impressions" (hors d'oeuvres and more) to "Anytime" dishes (soups, salads, quiches) to appetizers, entrées and desserts. Thoughtful introductions to each recipe grouping explain Keller's experiences with the featured dishes; sidebars on everything from oil to onions provide insight and useful tidbits. A "Basics" chapter attempts to further demystify the foundations of bistro cooking (it's built on staples like confit, stock and aioli), and a "Sources" section directs readers to bistro-appropriate tools and specialty foods. Of course, as any chef knows, food is as much about experience, memory and emotion as it is about flavor and presentation. Especially bistro food, Keller says, which retains the "spirit of the original bistro, the spirit of embracing you... restoring you and making you happy." This appealing book promises to do the same. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Keller holds the chef-of-the-moment title. It's still nearly impossible to book a table in his renowned French Laundry restaurant in rural California even though the chef himself has largely forsaken the scene to open an eagerly awaited luxe Manhattan eatery. This new cookbook takes its title from Keller's less expensive bistro next door to his California location. At Bouchon he and his kitchen staff concentrate on bistro classics: onion soup, roast chicken, tarte tatin. Onion soup relies on sound beef stock and well-caramelized onions. For his roast chicken, Keller looks for a farm-raised bird, properly cleaned and dried with a bit of butter, salt, and pepper. Unlike other chefs, Keller opts for trussing the chicken for even cooking and easy handling. He extols the French art of potted meats, but offers just a few pates. Pigs' feet put in an appearance and add their rich rustic savor to the menu. Other recipes for salads, vegetables, and desserts follow a similar pattern of exquisite ingredients simply prepared. For regional collections. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars
I'm cooking my way through Bouchon,
By
This review is from: Bouchon (Hardcover)
I received the Bouchon as a gift as a part of the Complete Thomas Keller.I was instantly captured by Bouchon's comfortable and practical approach to French cooking and by Keller's emphasis on manifesting the ingredients' potential sensibly over needlessly manipulating and torturing food. This chimes in well with my cultural and personal philosophy towards food. He really breaks his techniques and knowledge of ingredients down to the basics. Although some of his recipes can be time consuming, they're definitely achievable by the home cook. Please check out my blog to see for yourself! [..]
1 of 1 people found the following review helpful
5.0 out of 5 stars
Back to the Basics,
By Nathan (London, Ontario, Canada) - See all my reviews
This review is from: Bouchon (Hardcover)
What a great book! Reading this, particularly Keller's chapter beginnings titled "The Importance of...", you begin to truly understand why this man is one of the worlds leading chefs. Keller strives to convey that resepect for the food, and that carefull, patient cooking is what will produce the full flavours. Bouchon is all about getting back to classic french Bistro cooking, loving the food the way your grandmother used to, and taking your time. You will need a full refrigerator and a large pantry for this book, but your investment in the food and the harcover will be worth it.
4.0 out of 5 stars
Great for home cooks - French bistro food without overdoing it.,
This review is from: Bouchon (Hardcover)
Thomas Keller's Bouchon was exactly what I was looking for. It has the simplicity of ingredients and direction, with the complexity of its flavours in the end result. I didn't want something that was overly complicated (Thomas Keller's French Laundry cookbook is one such example) but pragmatic in its approach and beautiful when you taste it. I have the fortune to visit Paris often for work (and pleasure) and I needed a cookbook that was a reflection of my culinary experiences there. Bouchon fits my needs to a tee. If Keller could add pictures for each recipe, then I would rate it 5 out of 5 stars.
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