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Thomas Keller Bouchon Collection by Thomas Keller

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Notes about this book

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Notes about Recipes in this book

  • My favorite simple roast chicken

    • westminstr on January 16, 2014

      This is one of the best ways out there to roast a chicken, and it is very very easy (I skip the business with the butter and mustard at the end, and I don't necessarily truss either).

  • Roasted beet salad

  • Potato leek soup

    • jrubin02 on December 17, 2013

      Very mild onion flavor - balanced as expected for anything Keller puts out.

  • 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.

    • twoyolks on December 10, 2012

      Like many Thomas Keller recipes, this is very intense in flavor. A little bit goes a long way. It could also use some spicy ness to reduce the richness.

  • Market greens with warm goat cheese and hazelnuts

    • adrienneyoung on October 13, 2013

      Made with hazelnut oil vinaigrette. Good!

  • Gnocchi with mushrooms and butternut squash

    • Rajcakes on October 01, 2011

      This is outstanding even w orricette. Try again w gnocchi

    • britt on September 16, 2010

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

    • kmcelvany on November 19, 2009

      Excellent fall vegetarian meal.

  • Sauteed Atlantic salmon

    • jodies on March 15, 2014

      Phenomenal. And for once, not too complicated.

  • Roast chicken

    • cthdawn on October 28, 2011

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

  • Braised beef with red wine

    • adrienneyoung on December 09, 2012

      This is a nice recipe to work with. Interestingly, no little onions in the finished dish (unlike Julia Child's Bourguignon). But his picky do-all-the-veg-separately-and-at-the-end methodology makes for a prettier presentation than the usual. And very delicious, of course.

  • Veal stew

    • twoyolks on January 02, 2013

      The veal and the sauce are very very good. The vegetables are mediocre at best. In the future, I'd probably replace the turnips with potatoes. The preparation of the mushrooms left a lot to be desired.

  • 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.

  • Tarte tatin

    • jrubin02 on December 16, 2013

      I've made a few from other sources but this one is my favorite. Highly recommend.

  • Chocolate chunk and chip cookies

    • twoyolks on January 01, 2014

      The dough for these cookies was very loose and crumbly. I made the smaller sized cookies. The cookies never flattened to a normal chocolate chip cookie shape. The cookies also turned dark brown from the chocolate chunks (despite shaking the chocolate chunks per the recipe).

  • TKOs

    • Miquette on November 06, 2013

      Several of us had trouble with the consistency of the filling. 1) It was too loose after chilling to pipe 2) After chilling and re-whipping in the mixer it broke (fat started separating). We talked it through, step by step with Chef Janine and discovered in the book it says to whip from cold state whereas in the bakery they whip when the filling is warm. Bakery method: After chilling the ganache, it should be a pudding-like consistency. Then re-warm it over the stove so it is not cold when you place it in the mixer to whip. After whipping, place the ganache back in the refrigerator until ready to pipe onto the cookies.

  • Speculoos

    • twoyolks on December 25, 2013

      The cookies have a mild cinnamon and honey flavor. However, they are a bit addicting. Be careful not to roll the cookies out too thin as they're much better when they're not completely crisp all the way through.

    • jlunar on February 04, 2013

      Not sure if this is a more traditional take on the recipe, but I had hoped for a cookie more like the Lotus brand flavour profile. Recipe: http://www.foodpr0n.com/2012/10/27/speculoos-cookie-recipe/?utm_source=twt&utm_medium=eyb&utm_campaign=keller

  • Lemon-poppy seed muffins

    • owaint on October 01, 2013

      Great recipe - the first time I've made muffins that have looked and tasted like proper muffins. Really nice texture, very easy to make.

  • Gingerbread (Pain d'epices)

    • jlunar on February 04, 2013

      Might try to make this with some butter instead next time. Very easy though!

    • twoyolks on December 25, 2013

      This was too bitter and harsh tasting for my preference. I would've liked something with less molasses and more sugar.

  • Vanilla marshmallows (Guimauve a la vanille)

    • jlunar on February 04, 2013

      I had really good results from this recipe - strictly for the witches' hats though. Did not have as-good results for just squares.

  • Witches' hats

    • jlunar on February 04, 2013

      Pain in the bum to make, but great-looking results. I split up the making of this over a few days to make it less crazy. Recipe & notes: http://www.foodpr0n.com/2012/10/27/witches-hats-recipe/?utm_source=twt&utm_medium=eyb&utm_campaign=keller

  • Pastry cream (Creme patissiere)

    • rob1234 on September 15, 2015

      If you have the first printing of this book the amount of custard powder/flour in the recipe is wrong. Apparently the second printing has quantities of 50g and 60g for the small and large batches. It will be way too thick with the original quantities.

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Reviews about this book

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  • ISBN 10 157965553X
  • ISBN 13 9781579655532
  • Published Oct 08 2013
  • Format Hardcover
  • Page Count 760
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

Bistro food is the food of happiness. The dishes have universal allure, whether it’s steak frites or a perfectly roasted chicken, onion soup or beef bourguignon. These are recipes that have endured for centuries, and they find their most perfect representation in the hands of the supremely talented Thomas Keller. And just as Bouchon demonstrated Keller’s ability to distill the sublime simplicity of bistro cooking and elevate it beyond what it had ever been before, the #1 New York Times best-seller Bouchon Bakery is filled with baked goods that are a marvel of ingenuity and simplicity. From morning baguettes and almond croissants to fruit tarts and buttery brioche, these most elemental and satisfying of foods are treated with an unmatched degree of precision and creativity. With this exciting new collection, readers are sure to expand their knowledge, enrich their experience, and refine their technique.

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