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Bouchon by Thomas Keller

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Notes about this book

  • Eat Your Books

    2005 James Beard Award Winner, International Association of Culinary Professionals Award Winner

  • 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

  • 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).

    • jodies on February 10, 2015

      The best roast chicken ever. Don't skip the trussing.

    • jenniesb on February 16, 2015

      Really great recipe. There's a Youtube video of T. Keller making this online & showing the trussing technique (https://www.youtube.com/watch?v=EWLt6G85zC4) which is really helpful.

    • theuninvitedguest on June 13, 2015

      This is the only roast chicken I make, and I make it about once a week. Perfect. If you haven't cranked up your oven that high in a while, open the windows.

  • Roasted beet salad

    • JKDLady on September 15, 2015

      This is a simple recipe that lets the flavors shine through.

    • westminstr on January 16, 2014

      Very nice.

  • Potato leek soup

    • jrubin02 on December 17, 2013

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

    • DulcieD on April 27, 2014

      I left the cream out and I could have reduced the butter too. Perfect sunday lunch soup with crusty rolls.

  • Sorrel soup

    • twoyolks on April 30, 2014

      By itself, the soup is a bit too acidic but it went very well with saltine crackers.

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

    • 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.

    • 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.

  • The lettuce salad

    • jodies on February 25, 2015

      This is the BIBB lettuce salad, and it's delicious.

  • Frisee salad with a julienne of bacon and poached egg

    • sosayi on June 24, 2018

      Absolutely perfect version of a frisee salad. The added herbs (we only used chives and tarrgon) add an unexpected and incredibly delicious note. The dressing, with the bacon fat, was perfectly balanced, as well. Only change was to make brioche croutons with garlic oil, instead of just having brioche toast triangles. Make again for sure.

  • Basic quiche batter

    • Rinshin on December 11, 2016

      Totally simple and good. I made 1 1/2 of this recipe for making two quiche without using the pastry recipe from this book.

  • Roquefort and leek quiche

    • Rinshin on December 11, 2016

      I added few more ingredients to this quiche. Cooked bacon, caramelized onion, eringe mushroom saute (trumpet mushroom?), fresh spinach along with leek and American Blue cheese instead of Roquefort. Sensational taste.

  • Bacon and onion quiche

    • Rinshin on December 11, 2016

      Added two additional items - fresh spinach and eringe mushroom saute (trumpet mushroom?). Excellent taste.

    • mirage on July 18, 2014


  • Spinach quiche

    • jodies on February 25, 2015

      Best quiche ever. I used Cook's Illustrated's method for insuring against pie crust leaks (see their Deep Dish Quiche recipe) and all was well, unlike the first time I made this.

  • Gnocchi with mushrooms and butternut squash

    • 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

    • Rinshin on June 04, 2015

      This beaurre blanc is fantastic. It's been a while since I've made it, but love the idea of using all fresh herbs to make the sauce. Instead of champagne vinegar, I subbed ume vinegar for some hint of fruit and ume fragrance. I only used the half the amount of butter but it was still incredible tasting and let the herbs really shine. The whole process of making leeks conserve, beaurre blanc and cooking the salmon was easy and ready to eat in 1 hr. It's wonderful to have salmon like this without all the norm lately of sweet or way too robust flavor competing with the great taste of salmon. I used wild sockeye salmon in season from Alaska instead of 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.

  • Macaroni gratin

    • jodies on May 09, 2015

      Love the texture – creamy and golden brown and crispy on top. However, I found cheesy flavor lacking, even though I added twice the amount of cheese called for in the mornay sauce (and I also used very high-end and delicious French comte cheese). If you're looking for something with a very delicate flavor you might enjoy this.

  • Tarte tatin

    • jrubin02 on December 16, 2013

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

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