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All the emblematic bistro dishes are here, interpreted and executed as they've never been before. The confit of duck, country-style p?t?s, soupe ? l'oignon gratin?e, steamed mussels, steak frites, gigot d'agneau, achieve the impossible: they get better.
Artisan
November 2004
320 pages
ISBN: 1579652395
Hardcover
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Cookbooks
When Thomas Keller imagined opening a second restaurant in
Napa Valley, next door to his French Laundry, he envisioned
a place serving food that excited him in a different way
from the food at the French Laundry. He craved food that
was less complicated, and a place that was more casual,
where he could go every night after work. And that was how
Bouchon was born. Bouchon cooking is about elevating to elegance the simplest
ingredients, because the best food isn't necessarily what
is served at white-tablecloth restaurants, and the best
meals--as most chefs will tell you--don't require the most
expensive ingredients or lots of them or lots of steps. The
only thing that's required is that you care about all the
stages of the process--the slow browning of sliced onion
for an onion soup, the proper cutting of the potatoes for a
gratin, the right amount of salt on a raw chicken, how long
you cook a pot de crème.
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