Bouchon
by Thomas Keller
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Book Reviews of Bouchon
Book Review: Thank you Thomas Keller
Summary: 5 Stars
I've tried one of the quiches and the "chicken jus", the flavors are wonderful, bold and less refined as those of the "French laundry", as should be in bistro cooking.
During the cooking I've asked myself several times - how does he know?
He new exactly what texture the quiche will have, the change in the fluids level, though I used different cooking tools.
Thomas Keller's directions are exact, like instructions to a successful physics experiment.
It is great that a chef is so confident in his craft, that he can share all the secrets and the little details of his dishes.
Book Review: Back to the Basics
Summary: 5 Stars
What a great book! Reading this, particularly Keller's chapter beginnings titled "The Importance of...", you begin to truly understand why this man is one of the worlds leading chefs. Keller strives to convey that resepect for the food, and that carefull, patient cooking is what will produce the full flavours. Bouchon is all about getting back to classic french Bistro cooking, loving the food the way your grandmother used to, and taking your time. You will need a full refrigerator and a large pantry for this book, but your investment in the food and the harcover will be worth it.Book Review: A Practical Coffee Table Book
Summary: 4 Stars
The size and photogenic quality of 'Bouchon' indicates that the authors meant for it to be a coffe table book for foodies...similar to Keller's 'The French Laundry' cook book. But, the technical instruction in the book is excellent, and I've actually found myself cooking offshoots of several of the recipes from the book. The size of the book makes it a bit cumbersome to drag into the kitchen, but I typically take notes for my "offshoot" and bring the notes to the kitchen instead.
If you have a French Bistro foodie in your life, this book would make a much appreciated gift.
Book Review: SIMPLE recipes not always good technique
Summary: 3 Stars
What's with this need for Keller to counter all the classic French recipes saying to use a food processor to make a crust and NOT to leave tiny pieces of butter. I believe he says this as it saves time in the kitchen rather than using the fraisage method, which gives a much more tender crust. He even admits his crust is not as tender....and it is not. I have been to the restaurant and its unbelievably expensive, $22. for a small piece of chicken with a couple potatoes. We shared a quiche and it was soggy and the crust tough. Pretty book, but these recipes are basic.
Book Review: Fine restaurant cooking you really can do at home.
Summary: 5 Stars
Don't fear the bistro.
The book contains recipes that, with some forethought and prep, are amazingly approachable for the home cook in the home kitchen. The secret really is in the Basic Prep & Technique section... spending the time to make the good building blocks makes the recipes in the book a breeze to prepare, and the building blocks can be used to elevate some of your own kitchen staples (like the garlic and tomato confit). And the book also contains the recipe for the best, and easiest, roast chicken that I have ever made.