Read Bouchon by Thomas Keller Deborah Jones Jeff Cerciello Online

bouchon

When Thomas Keller, owner of the Napa Valley's French Laundry, decided to open a second eatery, he wanted it to be a place that was more casual, serving less complicated food. Thus, Bouchon was born. This cookbook contains recipes for the emblematic bistro dishes served at Bouchon, interpreted and executed as they've never been before....

Title : Bouchon
Author :
Rating :
ISBN : 9781579652395
Format Type : Hardcover
Number of Pages : 360 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

Bouchon Reviews

  • Stephanie
    2018-09-04 00:08

    Oh, Thomas Keller, you are amazing. After reading The French Laundry cookbook I just knew I had to get Bouchon too. Unlike TFL, these recipes seem completely attainable in your own kitchen without searching every specialty store in the state. Like TFL, the pictures and stories behind each recipe are amazing and worth picking up the book.I've marked a few recipes to try, and I hope that they turn out half as well as anything Keller can put together.

  • Cynthia
    2018-09-11 01:10

    I was home with a cold last week and read this and Keller's Ad Hoc. I've had both for a couple years, have learned and cooked in bits and pieces from both. This was my first time sitting down and going cover to cover. Even this book is theoretically the more formal and intimidating of the two, I actually enjoyed it more and flagged more recipes in it to cook. Both are very good, of course; he's the master and makes good cooking very attainable and easy to understand, despite his reputation for being exacting and fancy.

  • Ian
    2018-08-29 00:47

    Even if I were a competent cook (I'm not), this would remain a work of fantasy. But what a fantasy!

  • Sharon
    2018-09-09 01:04

    Oh, Thomas Keller, you are amazing. After reading The French Laundry cookbook I just knew I had to get Bouchon too. Unlike TFL, these recipes seem completely attainable in your own kitchen without searching every specialty store in the state. Like TFL, the pictures and stories behind each recipe are amazing and worth picking up the book.

  • Re-Nhat.Com
    2018-08-24 22:59

    I have applied some of the recipes in this book to my blog: re-nhat.comlò nướng tốt,

  • Snezan Cebic
    2018-09-03 01:53

    Incredible resource for someone passionate about French food and interested in recreating it at home. The recipes can be time consuming but none are difficult, since Keller does a masterful job of breaking down the prep in a comprehensible way. This is still French food and it is a very different cuisine from Italian. Some of these dishes are supposed to take a long time and will show of your technique rather than simplicity of flavor. My method was to start with the salads, then learn the side sauces in the appendix until i got a sense of his organization and then move on to the main courses. Many of the dressings and sauces can be used in a lot of different dishes. I've used the red wine vinaigrette, garlic confit and remoulade in many holiday dishes and gotten quite a few compliments. Also, the mussels recipe, along with the garlic confit, makes the best mussels I've ever had. Best

  • Nikki
    2018-08-21 21:44

    It took me a long time (two extensions at the library and some late fees, to be specific) to get through Bouchon. It isn't that it wasn't a good cook book--objectively, it's quite good. The pictures are lovely, the directions specific, the recipes top-notch. It's more that the recipes just weren't things I could produce in my kitchen. I wasn't excited to see what brilliant idea was on the next page because it would be....one more twelve-step stew with lamb shanks or some other kind of meat I'm not particularly keen on cooking (add the entire section on braised vegetables that aren't supposed to have any tooth to that). That, or it's 'occasion food'; not something I'd whip up for myself. I'm definitely curious about the salmon rillette but the chances of my thinking I'd whip it up for anything less than extravagance is slim. Four for solid work, two for usefulness brings us to my solid 3 stars.

  • Matt
    2018-09-07 22:58

    I know I'm just going to sound like a shill but I love Keller's books. His writing style, cooking philosophies, and mannerisms resonate with me. If I lived another life, I would love to be a professional chef and think that I would gravitate to Keller's cooking style as a professional.Saying that, some of the recipes and food are things that I just wouldn't simply cook at home. As some of the other reviewers have noted, some of the methods are very time consuming and can be a bit more complex - the hours and hours of carmelizing onions, for example. I'm not saying that it isn't worth it, but it's not necessarily practical either. However, if I cooked full time...

  • Jessica
    2018-09-12 20:46

    i am not a person who sits down and reads cookbooks. bouchon, however, is an exception. the photography is stunning, the content on the institution of the bistro is engaging, and the authors' love for this kind of food is evident everywhere. and the recipes are wonderful, although so far i have only tried the bibb lettuce salad, bouchon's house vinaigrette, and the lemon tart. their best feature is that they make it super clear where to take the special care - and especially the extra time - that makes even a simple dish an amazing one.ps - you would *not* believe how much butter is in those chocolate bouchons.pps - made me want to buy pot de creme molds.

  • John
    2018-09-08 17:56

    The only one of Keller's cookbooks one can actually *cook* from at home, without being a crazy person. Yeah, the French Laundry is in fact all that, but you'll never cook anything at home like that. This stuff is plausible. Well written, beautifully illustrated, with recipes that perfectly capture what goes on in that marvelous restaurant. And it gives you a really good sense of the amazing amount of care and precision that Keller brings to his food, which goes a long way toward explaining how everything one eats at his restaurants is so exquisite.

  • Ginny
    2018-08-27 23:10

    This is the second of two Keller cookbooks I have - the first is French Laundry (where I would die to eat). I love french cooking and even better love eating in French bistros. The recipes are easier than French Laundry (which was good for me - even though I am pretty good in the kitchen). Bouchon was more my speed - with less time consuming recipes, emphasis on French bistro style food... Add it to your french cookbook shelf.

  • Liz
    2018-09-04 19:07

    After reading The French Laundry Cookbook I wasn't quite sure if I could would enjoy the technical expertise espoused by Keller and demonstrated in that cookbook. I'm happy to say that Bouchon sounds like the place I would enjoy eating at more. Nice, homey, down to earth and delicious and much less intimidating than the other cookbook.

  • Summer
    2018-09-06 21:47

    I became a regular here while I lived in Yountville and worked at the Bakery for 9 wonderful months. Thanks Courts! :) When I crave eating there, I am thankful I can open up this book and cook something that brings me back, almost. The gratins are wonderful! The vanilla bean ice cream is a little bit of work but worth it, the Bouchons are wonderful, so is the batter!! :) The steaks are wonderful, and on and on I go.. :)

  • erik
    2018-09-20 17:47

    Bouchon approaches bistro fare with the over-the-top attention to detail and fussiness that Thomas Keller is famous for. In a way, this seems to be contrary to the point of a bistro, but the results are so fantastic that I never mind the extra work. The quiche lorraine, for example, will require you to get new tools (a 2" ring mold), and take 10 more steps than you normally would, but the quiche it produces will change your mind about what the dish should be. It's absolutely remarkable.

  • Serge Pierro
    2018-09-08 22:01

    This Thomas Keller book is certainly more accessible than his previous "The French Laundry Cookbook". There are plenty of interesting Bistro recipes, however, when one thinks of Thomas Keller, one thinks of cutting edge cooking, and that really isn't featured here - you'll have to peruse the aforementioned "French Laundry Cookbook" for that. Excellent photographs are featured throughout.

  • Benjamin Little
    2018-09-12 21:11

    Bouchon shows the side of Thomas Keller that French Laundry does not capture. Just as elegant as its counterpart, Bouchon gives a tome of lighter and more casual fare. The recipes and presentations in this book are perfect for developing your skill set, repertoire, and impressing your friends at parties.

  • Kerri
    2018-08-31 00:47

    Keller makes you want to cook--and want to cook well. His passion about the details of a dish really rub off. And what's nice about this book, as compared to his French Laundry cookbook, is that the recipes are actually achievable in a decent amount of time for a just-decent home cook.

  • Amy
    2018-09-13 17:48

    I've never had so much fun reading a cookbook! (We'll, I suppose nothing compares to Julia's forward in Mastering the Art of French Cooking.) The best thing about this cookbook is the restaurant is five miles away!

  • Jonny
    2018-09-04 23:09

    Not the most useful cookbook i have but unlike the french laundry cookbook there are things in this book i like to cook. His emphasis on finesse is inspiring and it will make someone a better cook if they follow his instructions.

  • Monika
    2018-09-14 18:07

    Simply amazing, but some of these recipes are quite demanding. For example, the French Onion soup... carmelizing the onions for six hours? I'll tell you, it's totally worth it, but just know that this isn't a 30 minute meals type of tome.

  • Suzy Stanford
    2018-09-11 22:45

    Still re-reading this beaut...full of great recipes and techniques.

  • Amberjack
    2018-09-08 01:12

    I love the Tarte Tatin and the duck confit recipes. Haven't tried anything else yet. It's a beautiful book.

  • Diana Perez
    2018-09-12 22:54

    This book is a must, if only because it contains the best recipe for the perfect roast chicken. A preparation so minimal and effortless, you'll smack yourself on the forehead at its simplicity.

  • Carrie
    2018-09-04 01:14

    Pretty pictures and interesting anecdotes.

  • ThePinkCarrot
    2018-08-25 21:07

    The Chocolate Bouchons on page 284 are the best brownie bites you'll taste! Beautiful photography, yummy recipes! It might become your new favorite recipe book.

  • Kaeti
    2018-09-19 23:06

    I want to live inside of this book.

  • Catherine Woodman
    2018-08-24 17:59

    Exquisite cookbook, obsessive in presentation--and like the restaurant, but not capable of being reproduced in the home

  • julie
    2018-09-10 18:13

    beautifully written and definitely full of cooking to aspire to.

  • Carol
    2018-08-21 19:54

    Having tried some of the food at the restaurant, I already see several recipes I cannot wait to make (the recipes seem to be very doable).

  • Erika
    2018-08-20 18:57

    Another beautiful Thomas Keller book. Bistro food, yum!