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
Mr. Keller does another great job explaining how to make Bistro food that seems fancy, but really comes down to great tasting food that is prepared with attention to detail. Read morePublished 22 days ago by John Temple
My son is a chef and requested this book. He seems to like it!Published 2 months ago by Debra Brewer Barr
Awesome book. Not for the everyday cook. It takes tome to do with their way. If you do it. You will be impressed by the results.Published 2 months ago by Foodie1942
Cellophane cover on book was torn but book was in perfect condition.Published 6 months ago by Nancy More