Bouchon by Thomas Keller

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    • Categories: Main course; French
    • Ingredients: whole chicken; thyme; Dijon mustard
    • Categories: Canapés / hors d'oeuvre; French
    • Ingredients: oranges; rosemary; thyme; dried oregano; Niçoise olives; bay leaves
    • Categories: Salads; Appetizers / starters; French
    • Ingredients: beetroots; orange juice; red onions; tarragon; chives
    • Categories: Appetizers / starters; French
    • Ingredients: mayonnaise; crème fraîche; cornichons; capers; apple cider vinegar; parsley; tarragon; chervil; chives; celeriac
    • Categories: Appetizers / starters; French
    • Ingredients: black peppercorns; bay leaves; thyme; Puy lentils; leeks; carrots; red onions; red wine vinegar; chives; parsley
    • Categories: Salads; Appetizers / starters; French
    • Ingredients: chickpeas; leeks; carrots; bay leaves; thyme; parsley; black peppercorns
    • Categories: Appetizers / starters; French
    • Ingredients: zucchini; all-purpose flour; eggs
    • Accompaniments: Olivade
    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: fromage blanc; capers; red onions; chives; parsley; Kalamata olives
    • Categories: Egg dishes; Appetizers / starters; French
    • Ingredients: mayonnaise; chile sauce; shallots; parsley; chives; green olives; eggs
    • Categories: Appetizers / starters; French
    • Ingredients: Niçoise olives; canned anchovies; capers; parsley
    • Categories: Appetizers / starters; French
    • Ingredients: parsley; thyme; black peppercorns; bay leaves; fennel seeds; celery seeds; coriander seeds; shallots; artichokes; cauliflower; celeriac; button mushrooms; fennel; pearl onions
    • Categories: Appetizers / starters; French
    • Ingredients: raw foie gras; pink salt; duck fat; baguette bread; fleur de sel
    • Categories: Appetizers / starters; French
    • Ingredients: salmon fillets; Pernod; shallots; crème fraîche; smoked salmon
    • Categories: Appetizers / starters; French
    • Ingredients: bay leaves; whole star anise; whole cloves; thyme; black peppercorns; prunes; cinnamon sticks; dry red wine; Cognac; rabbit
    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: pickling salt; thyme; nutmeg; black peppercorns; bay leaves; rabbit; chicken livers; white bread; bacon; pork fat; Cognac; corn; radishes; fleur de sel
    • Categories: Appetizers / starters; French
    • Ingredients: cucumbers; tarragon; cocktail onions; black peppercorns
  • show
    • Categories: Sauces, general; French
    • Ingredients: black peppercorns; vinegar; shallots
    • Categories: Sauces, general; French
    • Ingredients: tomato ketchup; horseradish; Worcestershire sauce
    • Categories: Sauces, general; French
    • Ingredients: mayonnaise; Dijon mustard; dry mustard; Worcestershire sauce
    • Categories: Soups; Appetizers / starters; French
    • Ingredients: bay leaves; black peppercorns; thyme; onions; sherry vinegar; baguette bread; Emmental cheese
    • Categories: Soups; Main course; French
    • Ingredients: bacon; Spanish onions; tomatoes; Puy lentils; carrots; leeks; thyme; parsley; bay leaves; turnips; pearl onions; chives
    • Categories: Soups; Main course; Spring; French
    • Ingredients: carrots; green cabbage; leeks; turnips; celery; fingerling potatoes; prosciutto; Parmesan cheese; fava beans; asparagus; shiitake mushrooms; tomatoes; thyme; parsley; chives
    • Categories: Soups; Main course; French
    • Ingredients: leeks; shallots; potatoes; thyme; parsley; bay leaves; heavy cream; chives
    • Categories: Soups; Main course; French
    • Ingredients: sorrel; potatoes; leeks; shallots; bay leaves; thyme; parsley; heavy cream; crème fraîche

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

  • Tarte tatin

    • krista_jo on August 31, 2021

      Following this recipe to the letter resulted in apples so burned to the pan that it took a few hours of scraping with hydrogen peroxide and a full re-seasoning of the cast-iron pan were necessary. Julia Child's version, which has you cook a caramel first and then add the apples on top of that, is basically foolproof and that is the one we now use.

    • jrubin02 on December 16, 2013

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

  • 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 ( 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

    • westminstr on January 16, 2014

      Very nice.

    • JKDLady on September 15, 2015

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

  • 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.

  • Bacon and onion quiche

    • mirage on July 18, 2014


    • FJT on March 11, 2020

      This is lovely! Used a ready-rolled gluten-free pastry, but otherwise followed the recipe. Much lighter batter than my normal, but very rich.

    • Rinshin on December 11, 2016

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

  • 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.

    • 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.

  • 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.

    • FJT on January 29, 2020

      This didn't do much for us and needed much more cheese!

  • 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.

    • Rinshin on December 01, 2021

      Excellent classic macaroni au gratin texture. Loved the subtle flavor of onion and clove permeating through the sauce. I used combo Gruyere and regular Swiss cheeses. Added about 1 lb cooked lobster before baking. I have made this without lobster in the past and Loved it. It is not the American style mac and cheese.

  • Bibb lettuce salad

    • jodies on February 25, 2015

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

    • anya_sf on January 05, 2022

      As another person already pointed out, the title of this recipe is Bibb Lettuce Salad, not "The", and the key ingredient should be Bibb lettuce, not just lettuce.

    • anya_sf on January 05, 2022

      I made 6 smaller salads from 4 heads of lettuce (minus the tougher outer leaves), tossing everything together at once, and just mounding the salad on each plate. I stupidly added all the dressing, so the lettuce was overdressed (my mistake), but the salads were still delicious.

  • Sauteed Atlantic salmon

    • jodies on March 15, 2014

      Phenomenal. And for once, not too complicated.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Pork trotters with mache and sauce gribiche

    • twoyolks on March 31, 2020

      This is a really rich, flavorful version of pork trotters. The recipe works really well and the trotter, sauce gribiche, and mache salad all complement each other very well. It would be significantly worse without all three. Given it's very rich and it includes cooked pork skin, the texture and richness can be too much for some people.

  • Sorrel soup

    • twoyolks on April 30, 2014

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

  • 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.

  • Onion soup

    • metacritic on February 28, 2021

      This is fabulous. I had Thomas Keller's caramelized onions in my freezer and Gjelina's beef broth in there as well. You sauté onions slowly over 5-6 hours until they slowly shed water and brown. They are dry and deeply flavored. I usually use them for hamburgers. The Gjelina beef broth is light and spiked with star anise. I added a baguette and sliced and grated gruyere for a fantastic soup. It would be a lot of work to do all in a day but if you have one of the components (or more) it becomes a feasible and worthy feast. The flavors were clear and bright.

  • 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.

  • Smoked salmon with a frisee salad with oranges and radishes

    • anya_sf on November 14, 2019

      I made the dressing for my own salad with frisee and bibb lettuce, served with a crab roll instead of smoked salmon. The dressing was lovely, light, and fresh - perfect for seafood.

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  • ISBN 10 1579652395
  • ISBN 13 9781579652395
  • Linked ISBNs
  • Published Nov 15 2004
  • Format Hardcover
  • Page Count 360
  • 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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