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Bouchon by Thomas Keller (2004, Hardcover) Like New!
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Bouchon by Thomas Keller (2004, Hardcover) Like New!
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Bouchon by Thomas Keller (2004, Hardcover) Like New!

crfandy
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Condition:
Like New
“Cover has slight Shelf ware, Interior is immaculate. Ships within 24 hours of payment. Thank you ”... Read moreabout condition
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    Located in: Cave Creek, Arizona, United States
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    Item specifics

    Condition
    Like New
    A book that looks new but has been read. Cover has no visible wear, and the dust jacket (if applicable) is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
    Seller Notes
    “Cover has slight Shelf ware, Interior is immaculate. Ships within 24 hours of payment. Thank you ...
    ISBN
    9781579652395
    Book Title
    Bouchon
    Book Series
    The Thomas Keller Library
    Publisher
    Artisan
    Item Length
    11.4 in
    Publication Year
    2004
    Format
    Hardcover
    Language
    English
    Illustrator
    Yes
    Item Height
    1.2 in
    Author
    Thomas Keller
    Genre
    Cooking
    Topic
    Methods / Gourmet, Individual Chefs & Restaurants, Regional & Ethnic / French
    Item Weight
    80.5 Oz
    Item Width
    11.4 in
    Number of Pages
    360 Pages
    Category

    About this product

    Product Identifiers

    Publisher
    Artisan
    ISBN-10
    1579652395
    ISBN-13
    9781579652395
    eBay Product ID (ePID)
    30874690

    Product Key Features

    Book Title
    Bouchon
    Number of Pages
    360 Pages
    Language
    English
    Publication Year
    2004
    Topic
    Methods / Gourmet, Individual Chefs & Restaurants, Regional & Ethnic / French
    Illustrator
    Yes
    Genre
    Cooking
    Author
    Thomas Keller
    Book Series
    The Thomas Keller Library
    Format
    Hardcover

    Dimensions

    Item Height
    1.2 in
    Item Weight
    80.5 Oz
    Item Length
    11.4 in
    Item Width
    11.4 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2004-051998
    Dewey Edition
    22
    Photographed by
    Jones, Deborah
    Dewey Decimal
    641.5944
    Synopsis
    James Beard Award Winner IACP Award Winner Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon , the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance--whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside--oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot--all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon , you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon., James Beard Award Winner IACP Award Winner Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratin ed onion soup, or a simple but irresistible roasted chicken. Now Bouchon , the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance--whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside--oh those recipes Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot--all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon , you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon., Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratin ed onion soup, or a simple but irresistible roasted chicken. Now Bouchon , the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance--whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside--oh those recipes Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot--all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon , you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.
    LC Classification Number
    TX719.K448 2004
    As told to
    Ruhlman, Michael, Cerciello, Jeffrey, Heller, Susie

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    crfandy

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    4.5
    8 product ratings
    • 7 users rated this 5 out of 5 stars
    • 0 users rated this 4 out of 5 stars
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    • by n-R7UCH6SpO@Deleted
      Mar 06, 2019

      Just a Great Cookbook

      Just a wonderfully written and illustrated cookbook. The recipes are great, classics and newer takes. Each recipe is clar, concise and very clear. Again, just a great cookbook to read and use.

      Verified purchase: YesCondition: Pre-OwnedSold by: tegflp6grhy@deleted

    • by happy2bbliss
      Apr 06, 2016

      Great Book!

      Thomas Keller is the best Chef in the Country! I love his recipes and his restaurants.

      Verified purchase: YesCondition: Pre-OwnedSold by: goodwillexpress

    • by tawinston
      Oct 20, 2020

      Wonderful book. Look Thomas Keller.

      The recipes come to life. Can't wait to get cooking. Learning so much and enjoying the read along the way.

      Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

    • by 88ibuy
      Sep 27, 2021

      Famous chef cookbook

      Love love love the book. Ate at restaurant many times. Certain entrees never left my mind and heart. Thrilled to have the recipe!

      Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

    • by lesdaw15
      Mar 05, 2024

      Not readable enough

      The book is full of great recipes but small print hard to read. More attention to graphics than type design

      Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

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