Bouchon
by Thomas Keller
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Book Reviews of Bouchon
Book Review: A beautiful book that is prefect for the food lover and friends
Summary: 5 Stars
OMG! This book was suggested by a friend at the sports club, I love to cook and have a small appetite but my joy comes from cooking for others. The book, the paper, the photography, the simplicity are all I feel a triple A rating.The pictures and the stories make this an amazing cook book and one your friends will love to glance through if it is on the coffee table.
Amazon shipped so fast although I must say I bought the French Laundry Cook Book at the same time. Both amazing books but Bouchon is a more simpler style
Book Review: Cheap chinese print!
Summary: 2 Stars
My main concern about this book is that it is no value for money. Paper and printing quality is poor. Recepies are of course brilliant, and would satisfy most chefs and wannabes. But one would expect a coffeetable book like this to be sparkling with colors and brilliance. Instead it breathes a gloomy almost grey atmosphere to the reader/viewer. This is probably due to the fact that it is printed in China. It is sad that so much effort goes to waste on behalf of the publishers short sighted intentions to save money.Book Review: Excellent!
Summary: 5 Stars
I've been cooking from this book for some time now and am always amazed at the results. The Skate with Red Wine Jus is phenomenal, the recipe for Lyonnaise potatoes is great, and I could go on and on. I particularly like the gnocchi--sure, they take a long time and the process is labor intensive but the results are astonishing. I've learned a lot from the refinements of technique here and that's translated into better food all around no matter what kind of food I'm making.
Highly recommended.
Book Review: Beautiful, if a bit tricky
Summary: 4 Stars
As was the case in with Keller's French Laundry cookbook, Bouchon is beautifully presented, with images as inspiring as the food. If you're looking for bistro food, though, you might be better going elsewhere, since many of these dishes have been made as complicated as you'd expect from a fine-dining restaurant - and a chef of Keller's calibre. This one's more for the coffee table than the kitchen. Unless you're a chef with a few prep cooks, that is.Book Review: Doing it the right way
Summary: 5 Stars
From experience I have come to a conclusion that cooking procedure is just as an important element in bringing fine food to the table as excellent ingredients. In Bouchon, Keller gives clear, informative and engaging food preparation and cooking instructions. His recipes are ideal for both special events and school fundraisers (the macaroons are delightful) and everyday meals. Even if your not interested in cooking, the book itself is a good read.