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"It may be the best cookbook ever about bistros and bistro food."
--The New York Times
--The New York Times
Product Description
Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, country-style p t s, and gigot d'agneau.
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Customer Reviews
Most Helpful Customer Reviews
88 of 90 people found the following review helpful
Format:Hardcover
I only collect cookbooks that I want to use, and after leafing through Thomas Keller's French Laundry Cookbook I decided that, for all its glamour and fantastic imagination, it was no use to me, because I just can't afford to cook with things like lobster and foie gras. I spent my money on this instead, the cookbook for his relatively budget-priced brasserie Bouchon, and I haven't regretted it for a second. This is a big, fat, heavy, beautifully presented book about Keller's take on classic brasserie cuisine; essentially, it's the rich first cousin to Anthony Bourdain's equally swaggering Les Halles Cookbook. Keller is less gung-ho than Bourdain, and I could wish that somebody had seen fit to translate the recipe quantities from American into English (I hate juggling with "cups" of things), but these recipes work. My favourite so far is the inspired rethinking of the good old pig's trotter. 'Pieds de cochon aux sauce gribiche' may sound pretentious, and it takes at least two days to prepare, but every time I've served it to anyone, the same thing happens. At first they look dubious at the idea of eating pig's trotter. Then they taste it, their eyes roll back in their heads, and they start to make noises normally associated with films that have the word "ass", "slut" or "forbidden" in the title.
The book is splendidly produced and relatively stainproof, which is essential when you're juggling with all that reduced stock and melted butter (this is not diet food, unless you still believe in Atkins). The French Laundry Cookbook may be the one to have if you want to show off, but you won't cook out of it very often. This is the one you'll come back to over and over again.
19 of 21 people found the following review helpful
Format:Hardcover
I will start by saying I have only given this book 4 stars due to the fact that I have given its bigger brother, The French Laundry cookbook, 5 stars. In my opinion TFL is a better cookbook for those, like me, who like intricate dishes. Having said that, Bouchon can be just as intricate with some dishes, and the result just as pleasing.
Thomas Keller's style comes through in this cookbook, much like TFL, and I agree with the previous reviewer that you will probably come back to this cook book more often than TFL. The book is well laid out, has fantastic photographs for nearly all the dishes on offer, and offers some invaluable tips on how to get the best from certain dishes or certain techniques.
My recommendation is to get the combo French Laundry and Bouchon cookbooks as a package (Available on Amazon) as the resulting cost for both is just marginally more expensive than the cost of a single book... two birds with one stone and all that.
Well worth it.
Thomas Keller's style comes through in this cookbook, much like TFL, and I agree with the previous reviewer that you will probably come back to this cook book more often than TFL. The book is well laid out, has fantastic photographs for nearly all the dishes on offer, and offers some invaluable tips on how to get the best from certain dishes or certain techniques.
My recommendation is to get the combo French Laundry and Bouchon cookbooks as a package (Available on Amazon) as the resulting cost for both is just marginally more expensive than the cost of a single book... two birds with one stone and all that.
Well worth it.
3 of 3 people found the following review helpful
Format:Hardcover
A few years ago, while buying a book I needed, I added this one, which had been sitting on my wish list for years. Thomas Keller's Bouchon, published in 2004.
What makes it truly great is that it is a comprehensive bible to a classic cuisine, and that cuisine is French bistro cooking.
Thomas Keller is, of course, the chef/proprietor of The French Laundry in California's Napa Valley, one of the most famous restaurants in the world.
Bouchon is not that place, nor that lofty food. It's a restaurant that Keller styled after the bistros of Paris, featuring "ordinary" French comfort food, precisely prepared. He notes in his introduction that in America, the word "bistro" has become so muddied that it "doesn't really mean anything more specific than `casual.'" Bouchon is his rectification of this misconception, and in this book he defines both the cooking techniques and the overall ambiance of French bistro fare -- everything from hors d'aeuvres and oysters through onion soup, potato and leek soup, vinaigrette, frisée salad, quiches, oysters, grilled ham and cheese sandwiches, escargots, duck confit, steak, french fries, pork trotters, gnocchi, mussels, a good many fish preparations, leg of lamb and veal stew, right down to the chocolate mousse and raspberry napoleon.
This is much more than just a recipe collection. Throughout it, Keller has included articles detailing "the importance of" things like potted foods, brown butter, and slow cooking. He elucidates key principles behind bistro cuisine, such as how complex flavors are created by proper braising, and how pork fat differs from beef fat. Sidebars add additional insights into everything from cornichons to bistro seating and mirrors.
There's enough here to you busy for years to come, and the great thing about ideas and techniques this classic is that they can be adapted and employed in many other situations. I love having books like this one on the shelf that I know I'll go back to time and time again. Happy cooking....
What makes it truly great is that it is a comprehensive bible to a classic cuisine, and that cuisine is French bistro cooking.
Thomas Keller is, of course, the chef/proprietor of The French Laundry in California's Napa Valley, one of the most famous restaurants in the world.
Bouchon is not that place, nor that lofty food. It's a restaurant that Keller styled after the bistros of Paris, featuring "ordinary" French comfort food, precisely prepared. He notes in his introduction that in America, the word "bistro" has become so muddied that it "doesn't really mean anything more specific than `casual.'" Bouchon is his rectification of this misconception, and in this book he defines both the cooking techniques and the overall ambiance of French bistro fare -- everything from hors d'aeuvres and oysters through onion soup, potato and leek soup, vinaigrette, frisée salad, quiches, oysters, grilled ham and cheese sandwiches, escargots, duck confit, steak, french fries, pork trotters, gnocchi, mussels, a good many fish preparations, leg of lamb and veal stew, right down to the chocolate mousse and raspberry napoleon.
This is much more than just a recipe collection. Throughout it, Keller has included articles detailing "the importance of" things like potted foods, brown butter, and slow cooking. He elucidates key principles behind bistro cuisine, such as how complex flavors are created by proper braising, and how pork fat differs from beef fat. Sidebars add additional insights into everything from cornichons to bistro seating and mirrors.
There's enough here to you busy for years to come, and the great thing about ideas and techniques this classic is that they can be adapted and employed in many other situations. I love having books like this one on the shelf that I know I'll go back to time and time again. Happy cooking....
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Most Recent Customer Reviews
a breath of fresh air
as with all thomas keller cook books this one does not disapoint
it delivers recipes, methods of dishes which seem long forgotton in an age of molecular cooking
viva la... Read more
it delivers recipes, methods of dishes which seem long forgotton in an age of molecular cooking
viva la... Read more
Published 17 months ago by Mr. R. L. Van-halteren
Beautiful Book
I received this wonderful cookbook last week and already tried several recipes, there are wonderfull. The recipes are well written and easy to follow. Read more
Published on 17 May 2005 by "sophia1593"
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