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Bouchon by Thomas Keller

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    Notes about this Book

    • Sir_jiffy on August 06, 2010

      Quiches, especially the Lorraine, are to die for. Can't be invited to a brunch without being required to bring one.

    Notes about Recipes in this Book

    • Gnocchi with mushrooms and butternut squash

      • kmcelvany on November 19, 2009

        Excellent fall vegetarian meal.

      • britt on September 16, 2010

        Substituting orecchiette for the gnocchi yields a dish that is still yummy and relatively quick to prepare.

    • Roast chicken

      • cthdawn on October 28, 2011

        absolutely amazing brine never thought of that many ingredients in a brine. such a beautiful chicken

    • Butternut squash soup with brown butter, sage, and nutmeg crème fraiche

      • Karen Wong on February 14, 2011

        Added Fennel bulb to Vegetable stock instead of using chix stock. Ground Fennel seeds and cayenne pepper were added too. Served with Sauteed Mushroom (with Smoked Paprika) Gruyere Crouton and Sauteed Baby Fennel that had first been blanched and then sauteed.

      • Julia on December 11, 2011

        Made this for Thanksgiving just as written including making the vegetable stock a couple of days before. It was delish and got rave reviews! Well worth the effort.

    • White sausage with prunes and potato puree

      • okcook on August 31, 2010

        The prunes are wonderful and a great side to go with the white sausages, which we made ourselves!

      • fprincess on November 25, 2010

        Classic combination, The prunes are a very nice touch.

    • Cauliflower gratin

      • kjwright on April 24, 2012

        This recipe is wonderful - well worth the effort. The sauce makes use of the cauliflower stem, and the touch of curry in the season pushes the dish over the top. Delicious.

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    • ISBN 10 1579652395
    • ISBN 13 9781579652395
    • Published Nov 15 2004
    • Format Hardcover
    • Language English
    • Countries United States
    • Publisher Artisan

    Publishers Text

    2005 James Beard Award Winner! - Photography
    2005 IACP Award Winner - Chefs and Restaurants Category!
    2005 IACP Award Winner - Food Photography and Styling Category!
    2005 James Beard Award Nominee - Cooking from a Professional Point of View

    When Thomas Keller imagined opening a second restaurant in Napa Valley, next door to his French Laundry, he envisioned a place serving food that excited him in a different way from the food at the French Laundry. He craved food that was less complicated, and a place that was more casual, where he could go every night after work. And that was how Bouchon was born.

    Bouchon cooking is about elevating to elegance the simplest ingredients, because the best food isn't necessarily what is served at white-tablecloth restaurants, and the best meals--as most chefs will tell you--don't require the most expensive ingredients or lots of them or lots of steps. The only thing that's required is that you care about all the stages of the process--the slow browning of sliced onion for an onion soup, the proper cutting of the potatoes for a gratin, the right amount of salt on a raw chicken, how long you cook a pot de crème.

    All the emblematic bistro dishes are here, interpreted and executed as they've never been before. The confit of duck, country-style pâtés, soupe à l'oignon gratinée, steamed mussels, steak frites, gigot d'agneau, all achieve the impossible: They get even better.

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