Bouchon
by Thomas Keller
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Book Reviews of Bouchon
Book Review: Not just for the coffee table!
Summary: 4 Stars
I received this wonderful cookbook yesterday and spent two hours with it. Unlike The French Laundry cookbook, these recipes appear doable, with reasonably available ingredients. The photography and the commentary are also inspiring. If you enjoyed last year's Balthazar (as I did) you will like this even more.
My only critique is the author's use of some ingredients not easily available. I understand the necessity to remain faithful to the French origins of the plat, as well as it's representation at Bouchon, but footnotes on alternative preparation would be helpful. For example, the author substitutes duck for pork in some recipes, without providing the pork alternative. I will just have to figure that out myself.
Overall, I highly recommend Bouchon!
Book Review: Beautiful and advanced
Summary: 5 Stars
This is a wonderful book full of insightful and inspiring text and pictures of Thomas Keller's realm of bistro fare. More than just a cookbook, Keller shares the why's and how's of many classic cooking techniques. Bouchon is not for anyone looking for a simple set of recipe's for weeknight cooking but rather more serious culinarians or those who want to take the time to experience a higher level of culinary excellence. Some of the ingredients may not be readily available to the casual cook. Many of the recipe's have sub-recipe's and advance techniques. Keller does a great job of explaining many of the techniques so you shouldn't feel daunted if you want to dive right in. There is a good section on basics and a section on sources. Beautiful photography and nicely bound.Book Review: Excellent, informative, beautiful cookbook
Summary: 4 Stars
"Bouchon" is not as good as "The French Laundry" cookbook, having a greater percentage of more ordinary, bistro dishes such as Nicoise salad sandwich and salad, plus what is basically the same recipe for roast chicken showing up twice. However, the preparation instructions are perfect, and Keller does a rarity here - for every technique he uses, he will tell you exactly why it is being done that way. It's little things like tossing a salad with oil before adding the acid to protect the leaves and how big pot blanching helps with colors. And on the whole, more of these recipes are available to the household cook as opposed to TFL (no stuffed pig's head here).
Book Review: Bouchon - Proof of Great Food and a Growing Culture in America
Summary: 5 Stars
As an avid cook turned professional Chef, the "foodie" movement in America is more apparent than ever. Restaurants of Bouchon's quality are popping up everywhere, not just in major cities... and people are seeking them out to eat and experience.
People are also returning to the kitchen, entertaining, and taking their homes and lives away from work back. This book is full of amazing food, soup to nuts, and a couple tasty chocolate desserts, too. It can be easily followed by the home cook all the way up to the professional Chef. The images are almost as amazing as the food produced.
Great book, great food. Enjoy life, and eat well!
Book Review: Great cook book from a great restaurant
Summary: 5 Stars
If you are a foodie, or if you live in Northern California, then this is a brilliant book to have. Knowing that these recipes are ones that Thomas Keller, being such a perfectionist, perfected himself is a wonderful reassurance that you are not going to turn out a mediocre dish. So much care and details have been the focus of Keller's work and it shows through this cook book. Of course being from the country's top chef, these recipes are not the simplest, and you should expect to see sub-recipes. This may not be for beginners, but if you are familiar with being in the kitchen and know your techniques then do yourself a favour and buy this book.