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They should, however, trust this justly celebrated chef, whose sometimes-painstaking refinements reflect a better way. Apart from the excellence of the dishes, the reason to own Bouchon is to discover the richness of Keller's technical understanding. Readers learn, for example, not to baste chicken while it roasts, which creates skin-softening moisture, and to allow the base for crème caramel to sit before baking, thus permitting its flavors to deepen. Keller's sensitivity to ingredients and their composition is profound; and he and his collaborators have presented it so deftly that one finds oneself engrossed again and again. Whether Keller is talking about vinaigrettes (in their balance of fat, acid, and saltines, the perfect sauce) vegetable glazing, or the creation of brown butter, his insights are fascinating.
The dishes cover a wide range of courses, and include the traditional--poule au pot, veal roast, pommes frites, and so on--and the "new," such as Gnocchi with Summer Vegetables, Skate with Fennel-Onion Confit and Tapenade Sauce, and Grandma Sheila's Cheesecake Tart with Huckleberries. All are, as the French might say, impeccable--and can be accomplished by anyone willing to take the time to do so. Like his cooking, Bouchon is a sui generis treat. --Arthur Boehm
This is my favorite cookbook by a mile or two. Sure, the recipes for "simple" and traditional cuisine are a bit more complex than one might desire (I personally like the... Read morePublished 1 month ago by doc
If anyone aspires to be an amazing chef, they should get Thomas Keller's books. He is perfection in the kitchen. The book was shipped on time and in perfect condition. Read morePublished 1 month ago by Tulip Bouliphant
Excellant cookbook. I love Bouchon. I can't wait to try some of recipes.Published 2 months ago by Janice Daughters
Big and beautifully. This cook book has it all. And, if you adding to you Tomas Keller collection, it matches the same size as his other books. Read morePublished 4 months ago by NapaFamily
Beautiful, informative, helpful and inspiring.
I wish my local store had all the ingredients but I'm in Korea so FML