false<![CDATA[Bouchon]]>http://photo.goodreads.com/books/1221757892m/79503.jpg795031<I>Bouchon</I>, chef Thomas Keller's bistro cookbook, offers 180-plus recipes from his eponymous restaurants--there are two. Readers perusing the near-prosciutto-size book will be dazzled, first, by its great looks (there are many beautiful photos), then, perhaps, wonder why so many of its typically homey bistro dishes are so fussy to prepare. Why, for example, must the onions for onion soup be caramelized for five hours, or the muscles of a leg of lamb separated so that each can be cooked to an exact, presumably optimal, temperature. <p> They should, however, trust this justly celebrated chef, whose sometimes-painstaking refinements reflect a better way. Apart from the excellence of the dishes, the reason to own <I>Bouchon</I> is to discover the richness of Keller's technical understanding. Readers learn, for example, not to baste chicken while it roasts, which creates skin-softening moisture, and to allow the base for crème caramel to sit before baking, thus permitting its flavors to deepen. Keller's sensitivity to ingredients and their composition is profound; and he and his collaborators have presented it so deftly that one finds oneself engrossed again and again. Whether Keller is talking about vinaigrettes (in their balance of fat, acid, and saltines, the perfect sauce) vegetable glazing, or the creation of brown butter, his insights are fascinating.<p> The dishes cover a wide range of courses, and include the traditional--poule au pot, veal roast, pommes frites, and so on--and the "new," such as Gnocchi with Summer Vegetables, Skate with Fennel-Onion Confit and Tapenade Sauce, and Grandma Sheila's Cheesecake Tart with Huckleberries. All are, as the French might say, impeccable--and can be accomplished by anyone willing to take the time to do so. Like his cooking, <I>Bouchon</I> is a <I>sui generis</I> treat. <I>--Arthur Boehm</I>7676615112004Bouchontotal:153|5:89|4:46|3:13|2:4|1:1|1536772082041falsefalseSat Apr 26 14:00:52 -0700 2008Sat Apr 26 14:04:46 -0700 2008
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50falsefalseFri Mar 06 09:25:42 -0800 2009Fri Mar 06 09:32:20 -0800 2009lots The gratins are wonderful! The vanilla bean ice cream ...more...]]>
50falsefalseSun Jan 18 14:07:44 -0800 2009Sun Jan 18 14:14:40 -0800 2009 A great gift!]]>
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Bouchon approaches bistro fare with the over-the-top attention to detail and fussiness that Thomas Keller is famous for. In a way, this seems to be contrary to the point of a bistro, but the results are so fantastic that I never mind the extra work. The quiche lorraine, for example, will requ...more...]]>
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50falsefalseWed Nov 01 00:00:00 -0800 2006Mon May 19 12:40:46 -0700 2008Mon May 19 12:43:58 -0700 2008
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50falsefalseThu Mar 06 14:55:12 -0800 2008Tue May 13 14:29:22 -0700 200840falsefalseFri Feb 01 00:00:00 -0800 2008Fri Mar 28 12:04:14 -0700 2008Fri Jan 09 07:26:47 -0800 2009 The recipes and photos are awesome!
Although I wanted to try a few recipes from this book, we didn't have the money or time to make anything.
Some day...some day, I will eat a...]]>
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Brett's Food Choice Award..]]>
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