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Dust jacket has multiple small tears along edges and corners. Dust jacket creased, bumped and has edge and corner wear. Foot edge has small scratch. Boards bumped, minor scuffing, minor edge and corner wear. No writing or marking. Binding is good. Overall ACCEPTABLE condition
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James Beard Award Winner

IACP Award Winner


Thomas Keller, chef/proprieter of Napa Valley''s French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.

So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.

But let''s begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.

Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.

But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form.

This is a book to cherish, with its alluring mix of recipes and the author''s knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Amazon.com Review

Bouchon, 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.

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 Bouchon 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.

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, Bouchon is a sui generis treat. --Arthur Boehm

From Publishers Weekly

Keller''s restaurant Bouchon, in Napa Valley, Calif., is modeled after Parisian bistros and serves simple yet sumptuous fare. This graceful ode to bistro cooking emphasizes that although in America, "bistro" is synonymous with "casual," the food is prepared with "precision of technique brought to bear on ordinary ingredients." Close-up photos of signature dishes are alluring, and several action shots of food preparation may help readers refine their techniques. The book''s sections progress from "First Impressions" (hors d''oeuvres and more) to "Anytime" dishes (soups, salads, quiches) to appetizers, entrées and desserts. Thoughtful introductions to each recipe grouping explain Keller''s experiences with the featured dishes; sidebars on everything from oil to onions provide insight and useful tidbits. A "Basics" chapter attempts to further demystify the foundations of bistro cooking (it''s built on staples like confit, stock and aioli), and a "Sources" section directs readers to bistro-appropriate tools and specialty foods. Of course, as any chef knows, food is as much about experience, memory and emotion as it is about flavor and presentation. Especially bistro food, Keller says, which retains the "spirit of the original bistro, the spirit of embracing you... restoring you and making you happy." This appealing book promises to do the same. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Keller holds the chef-of-the-moment title. It''s still nearly impossible to book a table in his renowned French Laundry restaurant in rural California even though the chef himself has largely forsaken the scene to open an eagerly awaited luxe Manhattan eatery. This new cookbook takes its title from Keller''s less expensive bistro next door to his California location. At Bouchon he and his kitchen staff concentrate on bistro classics: onion soup, roast chicken, tarte tatin. Onion soup relies on sound beef stock and well-caramelized onions. For his roast chicken, Keller looks for a farm-raised bird, properly cleaned and dried with a bit of butter, salt, and pepper. Unlike other chefs, Keller opts for trussing the chicken for even cooking and easy handling. He extols the French art of potted meats, but offers just a few pates. Pigs'' feet put in an appearance and add their rich rustic savor to the menu. Other recipes for salads, vegetables, and desserts follow a similar pattern of exquisite ingredients simply prepared. For regional collections. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review

"It may be the best cookbook ever about bistros and bistro food."
—The New York Times

From the Inside Flap

Thomas Keller, chef/proprieter of Napa Valley''s French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.

So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.

But let''s begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balancewhether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.

Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.

But learning and refinement asideoh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the potall exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form.

This is a book to cherish, with its alluring mix of recipes and the author''s knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

From the Back Cover

Thomas Keller, chef/proprieter of Napa Valley''s French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.
So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratineed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.
But let''s begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance--whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.
Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.
But learning and refinement aside--oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot--all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form.
This is a book to cherish, with its alluring mix of recipes and the author''s knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

About the Author

Thomas Keller is the author of  The French Laundry CookbookBouchonUnder PressureAd Hoc at Home, and  Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation—established with chefs Jérôme Bocuse and Daniel Boulud—Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.


Jeffrey Cerciello has cooked with Thomas Keller for ten years, first at the French Laundry and since 1998 as executive chef of Bouchon in Yountville, California. Cerciello opened the second Bouchon in Las Vegas, at The Venetian Hotel-Resort-Casino, in spring 2004. He lives in Napa with his wife and two daughters.


Susie Heller, executive producer of PBS’s Chef Story, has produced award-winning television cooking series and co-authored numerous award-winning books, among them The French Laundry Cookbook by Thomas Keller and Bouchon by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.


Deborah Jones''s recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in Bouchon. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.


Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.

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Customer reviews

4.8 out of 54.8 out of 5
342 global ratings

Top reviews from the United States

Mary C.Top Contributor: Baking
5.0 out of 5 starsVerified Purchase
Treasured, Authentic Bistro Recipes & Technique from a Fabled Chef
Reviewed in the United States on September 1, 2017
This cookbook is all about traditional French bistro recipes prepared with classic French technique. Chef Keller focuses exclusively on the bistro dishes he makes for Bouchon. If the thought of delving into traditional bistro recipes with exacting techniques, very... See more
This cookbook is all about traditional French bistro recipes prepared with classic French technique. Chef Keller focuses exclusively on the bistro dishes he makes for Bouchon. If the thought of delving into traditional bistro recipes with exacting techniques, very specific ingredients, and, on occasion, hours or even days of preparation, excites you, then this is the book for you. It''s clear that Chef Keller wants us to learn how properly to prepare traditional dishes such as rillettes, terrines, tartines, and, of course, French onion soup. He does not compromise on ingredients: these are traditional dishes. He''s a California/NY chef, so he uses a lot of fresh seafood. Some ingredients, such as the freshest seafood suitable for a raw bar, may not be accessible for some home cooks. However, for the most part, his other ingredients are accessible: I''m assuming that, if you''re reading this review, you know how to find, for example, raclette cheese. I think it''s telling that Chef Keller''s very first recipe is "My Favorite Simple Roast Chicken." That sets the tone for his premise, which is to offer traditional food prepared with excellent ingredients and executed with classic techniques. It''s clear that Chef Keller wants us to learn about some of his tried-and-true techniques: for example, 5 pages are devoted to making duck confit. I''m definitely going to screw up my courage and try making my own brandade, which is salt cod cured over a few days--oh my goodness. The author provides excellent headnotes, which I love: I really want to know why he thinks each dish is important. Virtually every "what''s that?" ingredient in his recipes is clickable to his excellent "Sources" chapter, in which almost every entry is also clickable to the purveyor''s website. Want to know Chef Keller''s suggestion for "top quality" canned escargot? Or grenouille, quail, garlic sausages, and duck? Click on the link in his "Sources." Most recipes have color photos. Kindle format review: this book is 100% clickable, which is rare in Kindle books. TOC, Index, chapters, sub-chapters, sources, ingredients, embedded recipes, equipment, and even technique are all cross-clickable. 6 stars to the authors and editors for a fabulous Kindle edition!
18 people found this helpful
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Beasley
5.0 out of 5 starsVerified Purchase
Beautiful book and excellent recipes
Reviewed in the United States on January 2, 2019
I''m a fan of Keller''s Ad Hoc cookbook and not just as a coffee table book any more - started cooking several of the recipes and they were all fantastic. Beautifully photographed, excellent recipes and Chef Keller''s notes, background and color all resonate with me. I''d... See more
I''m a fan of Keller''s Ad Hoc cookbook and not just as a coffee table book any more - started cooking several of the recipes and they were all fantastic. Beautifully photographed, excellent recipes and Chef Keller''s notes, background and color all resonate with me. I''d call this AND the Ad hoc at home a cooking experience and lesson combined with a cookbook. My New Year resolution is to cook through as much of those 2 books of his as I can ...
5 people found this helpful
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Doug in AZ
5.0 out of 5 starsVerified Purchase
If you like French food, you NEED this cookbook...
Reviewed in the United States on August 23, 2021
First, let me just say that Thomas Keller is one of the finest chefs in the US today. He is the chef owner of the French Laundry in Napa Valley and Per Se in NYC. He has won 3 Michelin stars for his cuisine which is a major achievement. Bouchon, also in Napa Valley, is... See more
First, let me just say that Thomas Keller is one of the finest chefs in the US today. He is the chef owner of the French Laundry in Napa Valley and Per Se in NYC. He has won 3 Michelin stars for his cuisine which is a major achievement. Bouchon, also in Napa Valley, is his French bistro concept. Many of the dishes are traditional French preparation, but Keller puts his unique spin on them. The book is well written, beautifully illustrated and entertaining to read for anyone that loves food. Getting the fabulous recipes is an additional bonus for those of us that enjoy cooking. In my view, this is a must have cookbook for anyone that enjoys French bistro cuisine...Go.Buy.It.Now.
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AlexSuperFire
5.0 out of 5 starsVerified Purchase
Thomas Keller level detail. Expect amazing dishes but don’t expect it to be easy.
Reviewed in the United States on November 19, 2015
This is definitely my go-to book for impressive recipes. It’s typical french bistro cuisine but the level of difficulty and exactness is what makes each dish outstanding. These are familiar french dishes with full Thomas Keller level attention to detail. If you’re expecting... See more
This is definitely my go-to book for impressive recipes. It’s typical french bistro cuisine but the level of difficulty and exactness is what makes each dish outstanding. These are familiar french dishes with full Thomas Keller level attention to detail. If you’re expecting something easier than his French Laundry cookbook, you won’t get that. Try the french onion soup. It’s absolutely the best version you will find.
15 people found this helpful
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R. McCreery
5.0 out of 5 starsVerified Purchase
I''ve learned a lot...
Reviewed in the United States on April 23, 2014
… not least of all how to roast the perfect chicken… It''s so much easier than any other recipe you''ll find. Also how to dress a salad properly. Best beet salad (although I do add chèvre). The recipes can be a little involved (with the exception of that roasted chicken... See more
… not least of all how to roast the perfect chicken… It''s so much easier than any other recipe you''ll find. Also how to dress a salad properly. Best beet salad (although I do add chèvre). The recipes can be a little involved (with the exception of that roasted chicken that is nearly the first recipe in the book), but I enjoy the lesson. It''s just a lot of fun to cook from this book. It''s super inspiring. If nothing else, it''s a great read. But I betcha can''t stay out of the kitchen afterward.
8 people found this helpful
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NapaFamily
5.0 out of 5 starsVerified Purchase
Great for any foodie / cookie.
Reviewed in the United States on July 23, 2014
Big and beautifully. This cook book has it all. And, if you adding to you Tomas Keller collection, it matches the same size as his other books. The recipes in here are fantastic and hard to beat. Plan ahead on all of these, as sourcing ingredients and mastering the... See more
Big and beautifully. This cook book has it all. And, if you adding to you Tomas Keller collection, it matches the same size as his other books. The recipes in here are fantastic and hard to beat. Plan ahead on all of these, as sourcing ingredients and mastering the techniques takes a long time in most cases. Great for any foodie cookie.
7 people found this helpful
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James H
5.0 out of 5 starsVerified Purchase
cooking at the next level
Reviewed in the United States on June 7, 2021
This cookbook is unreal - highly recommend - very detailed, food is delish and I''m ready to visit some of Thomas Kellers eateries
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Alexis Arnold
5.0 out of 5 starsVerified Purchase
Fabulous!
Reviewed in the United States on March 7, 2013
This book is beautifully illustrated and has a wide variety of recipes to choose from. Each recipe has a little background info/history which is a nice intro into why the dish is made the way it is, why it tastes better cooking it a certain way, etc. i found the... See more
This book is beautifully illustrated and has a wide variety of recipes to choose from. Each recipe has a little background info/history which is a nice intro into why the dish is made the way it is, why it tastes better cooking it a certain way, etc. i found the instructions very easy to follow and there is a great reference section in the back that tells you were to get some of the more obscure cooking utensils that are used. I would definitely recommend this to everyone!
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Top reviews from other countries

Mr Sprinkler
5.0 out of 5 starsVerified Purchase
Cooking as Therapy
Reviewed in the United Kingdom on March 2, 2016
I recently purchased this book and must say I am very pleased. I have cooked several of the recipes including the really delicious Boeuf Bourguignon followed by the equally delicious Crème Caramel. I was a little disappointed not to see the bistro classic Coq au Vin recipe...See more
I recently purchased this book and must say I am very pleased. I have cooked several of the recipes including the really delicious Boeuf Bourguignon followed by the equally delicious Crème Caramel. I was a little disappointed not to see the bistro classic Coq au Vin recipe here. Cooking for me is therapeutic and the more that goes into the process the better and I can focus my mind on the end result. There are enough recipes in this book to do exactly that. It’s a lovely book and I’m making it my business to cook at least one main course and one dessert a month from it.
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Raymond L. Sadler
4.0 out of 5 starsVerified Purchase
Not too cheffy - the recipes were apparently tested in ...
Reviewed in the United Kingdom on November 5, 2016
Not too cheffy - the recipes were apparently tested in an (American) domestic kitchen for do-ability, but I do question the format - weighing in just over 5lbs, but measuring 11.25" square makes it difficult to handle in the kitchen - far too big for a bookrest! However...See more
Not too cheffy - the recipes were apparently tested in an (American) domestic kitchen for do-ability, but I do question the format - weighing in just over 5lbs, but measuring 11.25" square makes it difficult to handle in the kitchen - far too big for a bookrest! However the recipes are appetising and reflect the Lyons "bouchon" tradition very well.
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Felix
5.0 out of 5 starsVerified Purchase
Love this book
Reviewed in the United Kingdom on August 26, 2013
So yes I am a recipe book junky and have anyone with the same addiction I would thought recommend this Thomas Keller recipe book Bouchon. it''s not one though to read in bed it is a weighty volume but unlike his ''French Laundry'' book 90% of this book recipes can be cooked by...See more
So yes I am a recipe book junky and have anyone with the same addiction I would thought recommend this Thomas Keller recipe book Bouchon. it''s not one though to read in bed it is a weighty volume but unlike his ''French Laundry'' book 90% of this book recipes can be cooked by a reasonable accomplished home cooks. Maybe the most important information is the results...Fantastic...thats my starting point not only for myself but also from my friends who ensured there wasn''t a morsel left on their plates.
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karl@unit5.co.uk
5.0 out of 5 starsVerified Purchase
You don''t even need to be a chef to enjoy the passion about
Reviewed in the United Kingdom on October 25, 2017
It''s an absolute masterpiece. You don''t even need to be a chef to enjoy the passion about food
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Katmur
5.0 out of 5 starsVerified Purchase
Food you want to eat and cook yourself
Reviewed in the United Kingdom on June 15, 2014
Some recipe books don''t inspire. This one does totally. I want to try everything. The design is beautiful. The pictures, hints and tips all work together to create a wonderful product. So impressed. So pleased.
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2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale

2021 discount Bouchon online sale (The Thomas online Keller Library) sale