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
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 1 month ago by NapaFamily
Beautiful, informative, helpful and inspiring.
I wish my local store had all the ingredients but I'm in Korea so FML
TOO MUCH LITERATURE, NOT ENOUGH RECIPES, TECHNIQUES AND PROCEDURES! TOO EXPENSIVE FOR WHAT WAS PRESENTED. VERY DISAPPOINTING. Read morePublished 3 months ago by ROSEMAUR LEONARDO
Great cookbook, full of amazing recipes that if you follow correctly come out great. Also purchased his other two books that are equally wonderful.Published 4 months ago by Christopher A.
… not least of all how to roast the perfect chicken… It's so much easier than any other recipe you'll find. Also how to dress a salad properly. Read morePublished 4 months ago by R. McCreery
Great read, very insightful can teach even an old dog new tricks. Each chapter has a new twist on an old technique.Published 5 months ago by Mathew Wandell
A must for any kitchen. Great detail on techniques that are easy to follow for a professional kitchen or at home. I would recommend to anyone interested in the culinary arts.Published 5 months ago by Kit Tang
This book had a broken binding. The cover is completely detached from the book. It was disappointing to receive it this way. .Published 5 months ago by mgmrd