Bouchon

by Thomas Keller

ISBN-10: 1579652395
ISBN-13: 9781579652395
Region: USA
Publisher: Artisan
Publication Date: November, 2004
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Recipe Index

Recipe Page Ratingsort icon
Hard Cooking Eggs 326
0
Cleaning Wild Mushrooms 326
0
Peeling and Cooking Onions 326
0
Parchment Lid 326
0
Brine 325
0
Bouquet Garni or Sachet 325
0
Chocolate Sauce 325
0
Crème Anglaise 324
0
Brioche 324
0
Pine Nut Crust 324
0
Red Wine Jus 323
0
Lamb Jus 322
0
Chicken Jus 321
0
Shellfish Broth 321
0
Fish Fumet 320
0
Vegetable Stock 320
0
Beef Stock 319
0
White Veal Stock 318
0
Veal Stock 318
0
Chicken Stock 317
0
Maître d’Hotel Butter 316
0
Clarified Butter 316
0
Mornay Sauce 316
0
Roux 316
0
Aïoli 315
0
House Vinaigrette 315
0
Preserved Lemon 315
0
Basil Puree 315
0
Piperade 314
0
Soffritto 314
0
Tomato Confit 313
0
Fennel-Onion Confit 313
0
Onion Confit 312
0
Garlic Confit 312
0
Buttercream 311
0
Vanilla Macaroons. Macarons à  la Vanille 310
0
Almond Petits Fours. Financiers aux Amandes 307
0
Cat’s Tongues. Langues de Chat 306
0
Sugar Cookies. Biscuits au Sucre 306
0
Fresh Cheese with Fruit and Honey. Fromage Frais aux Fruits et au Miel 305
0
Sweet Crêpes with Peaches and Pastry Cream. Crêpes aux Pêches, Crème Pâtissière 304
0
Poached Prunes. Pruneaux Pochés 303
0
French Toast with Apricots. Pain Perdu aux Abricots 302
0
Cream Puffs with Vanilla Ice Cream and Chocolate Sauce. Profiteroles 300
0
Apple Ice Cream with Calvados. Glace aux Pommes et au Calvados 297
0
Prune Ice Cream with Armagnac. Glace aux Pruneaux et à  l’Armagnac 296
0
Chocolate Ice Cream. Glace au Chocolat 295
0
Coffee Ice Cream. Glace au Café 294
0
Vanilla Ice Cream. Glace à  la Vanille 292
0
Strawberry Sorbet 291
0
Charentais Melon Sorbet 291
0
Pear Sorbet 291
0
Blood Orange Sorbet 291
0
Raspberry or Blueberry Sorbet 290
0
Chocolate Terrine with Custard Sauce and Pistachios. Merquise au Chocolat, Crème Anglaise et Pistaches 289
0
Raspberry Napoleon. Napoléon aux Framboises 285
0
Almond Cake with Strawberry-Rhubarb Compote. Gâteau aux Amandes, Compote de Fraises et de Rhubarbe 282
0
Tarte Tatin 276
0
Grandma Sheila’s Cheesecake Tart with Huckleberries. La Tarte au Fromage Blanc et Myrtilles de Grand-Mère Sheila 273
0
Lemon Tart. Tarte au Citron 272
0
Chocolate Mousse Tart with a Hazelnut Crust. Tarte au Chocolat 271
0
Dark Chocolate Mousse. Mousse au Chocolat Noir 270
0
Mint Pots de Crème 269
0
Cinnamon Pots de Crème 269
0
Chocolate Pots de Crème 269
0
Vanilla Bean Pots de Crème 268
0
Crème Caramel 264
0
Flageolets with Garlic Confit. Flageolets à  l’Ail Confit 257
0
Moroccan Couscous. Couscous Marocain 256
0
Red Rice. Riz Rouge de Camargue 256
0
Macaroni Gratin. Gratin de Macaroni 352
0
Potato Gratin. Gratin de Pommes de Terre 252
0
Sautéed Potatoes with Onion Confit. Pommes de Terre à  la Lyonnaise 251
0
Potato Puree. Purée de Pommes de Terre 250
0
Fried Lattice Potatoes. Pommes Gaufrettes 249
0
French Fries. Pommes Frites 249
0
Cauliflower Gratin. Gratin de Chou-Fleur 246
0
Provençal Vegetables. Byaldi 245
0
Glazed Pearl Onions. Oignons Grelots Glacés 244
0
Glazed Vegetables. Légumes Glacés 243
0
Morels and Peas with Onions Confit. Morilles et Petits Pois au Confit d’Oignons 237
0
Sautéed Spinach with Garlic Confit. Épinards Sautés à  l’Ail Confit 236
0
Haricots Verts with Shallots. Haricots Verts aux Échalotes 236
0
Braised Tripe in Dijon Mustard Sauce. Tripes à  la Mode de Caen 234
0
Liver and Onions with Figs. Foie Poêlé aux Oignons et Figues aux Épices 232
0
Blood Sausage with Potato Puree and Caramelized Apples. Boudin Noir, Purée de Pommes de Terre, Pommes Caramélisées 229
0
White Sausage with Prunes and Potato Puree. Boudin Blanc et Purée de Pommes de Terre, Pruneaux aux Épices 228
0
Veal Stew. Blanquette de Veau 226
0
Veal Roast. Rôti de Veau 225
0
Brined Roasted Rack of Pork. Côte de Porc Rôtie 224
0
Leg of Lamb with Flageolets in a Thyme Jus. Gigot d’Agneau aux Flageolets, Jus Infusé au Thym 220
0
Lamb Stew with Spring Vegetables. Navarin d’Agneau aux Légumes Printaniers 218
0
Braised Beef with Red Wine. Boeuf Bourguignon 212
0
Skirt Steak with Caramelized Shallots and Red Wine Jus. Bavette à  la Bordelaise 209
0
Flatiron Steak with Herb Butter and French Fries. Steak Frites Maître d’Hotel 207
0
Duck with Olives and Red Rice. Canard aux Olives et Riz Rouge de Camargue 206
0
Braised Rabbit Legs with Buttered Egg Noodles and Mushrooms. Cuisses de Lapin à  la Moutarde aux Nouilles et Champignons 204
0
Chicken in a Pot. Poule au Pot 200
0
Savory Crêpes 199
0
Crêpes with Chicken and Morels. Crêpes au Poulet et aux Morilles 198
0
Roast Chicken with Summer Squash and Tomatoes. Poulet Rôti aux Courgettes et Tomates Persillées 195
0
Roast Chicken with a Ragout of Wild Mushrooms. Poulet Rôti Forestière 194
0
Roast Chicken. Poulet Rôti 192
0
Mediterranean Bass with Squid, Fennel, and Tomatoes. Loup de Mer à  la Provençale 189
0
Pan-Seared Sole with Potatoes and Parsley-Lemon Brown Butter. Sole Meunière Pommes Château 188
0
Cod with a Stew of Sweet Peppers. Cabillaud et Pipérade 187
0
Pike Barigoule. Brochet à  la Barigoule 184
0
Rouget with Couscous and Tomato Confit Broth. Rouget à  la Marocaine 181
0
Skate with Lyonnaise Potatoes and Red Wine Jus. Aile de Raie Pommes Lyonnaise, Sauce au Vin Rouge 181
0
Skate with Fennel-Onion Confit and Tapenade Sauce. Aile de Raie au Confit de Fenouil et Oignons, Sauce Tapenade 180
0
Trout with Haricots Verts, Capers, and Lemon. Truite à  la Grenobloise 179
0
Sautéed Atlantic Salmon with Leeks. Saumon de l’Atlantique Poêlé aux Poireaux 174
0
Monkfish Stew. Bourride de Lotte 172
0
Scallops with Citrus-Braised Endive. Coquilles St. Jacques aux Endives Braisées 168
0
Mussels with Leeks and Red Verjus. Moules aux Poireaux et Verjus 167
0
Mussels with Saffron and Mustard. Moules au Safran et à  la Moutarde 166
0
Gnocchi with Mushrooms and Butternut Squash. Gnocchi à  l’Alsacienne 160
0
Gnocchi with Summer Vegetables. Gnocchi à  la Niçoise 158
0
Herb Gnocchi. Gnocchi à  la Parisienne 156
0
Warm Lamb’s Tongue and Potato Salad with Sherry Vinaigrette. Salade de Langue d’Agneau aux Pommes de Terre et Betteraves au Vinaigre de Xérès 150
0
Pork Trotters with Mâche and Sauce Gribiche. Pieds de Cochon et Mâche, Sauce Gribiche 148
0
Garlic Sausage in Brioche. Saucisson à  l’Ail en Brioche 140
0
Garlic Sausage with French Green Lentils. Saucisson à  l’Ail aux Lentilles 138
0
Duck Confit with Brussels Sprouts and Mustard Sauce. Confit de Canard aux Choux de Bruxelles, Sauce Moutarde 137
0
Duck Confit. Confit de Canard 135
0
Stuffed Duck Neck with Tuscan Kale. Cou de Canard Farci au Cavolo Nero 130
0
Stuffed Quail on Dandelion Greens. Caille Farcie et Salade aux Pissenlits 128
0
Melted Raclette Cheese with Boiled Potatoes and Bayonne Ham. Raclette aux Pommes de Terre Vapeur et Jambon de Bayonne 125
0
Crispy Frogs’ Legs. Cuisses de Grenouille Croquantes 124
0
Frogs’ Legs Provençal. Cuisses de Grenouille à  la Provençale 122
0
Snails with Herb Butter. Escargots de Bourgogne 119
0
Coquilles St. Jacques 115
0
Clams Marinières with Soffritto. Palourdes Marinières au Soffritto 114
0
Cod Brandade with Tomato Confit and Fried Sage. Beignets de Brandade de Morue au Confit de Tomates et Sauge Frite 110
0
Dungeness Crab Salad with Cavaillon Melon. Salade de Crabe au Melon de Cavaillon 109
0
Smoked Salmon with a Frisée Salad with Oranges and Radishes. Saumon Fumé et Salade Frisée aux Oranges et Radis 108
0
Salmon Tartare. Tartare de Saumon 106
0
Grilled Ham and Cheese Sandwich with a Fried Egg and Mornay Sauce. Croque-Madame, Sauce Mornay 101
0
Tartine of Pork with Celeriac Rémoulade. Tartine de Rôti de Porc au Céleri Rémoulade 100
0
Tartine of Lamb with Pickled Red Onions. Tartine de Gigot d’Agneau et Oignons Rouges au Vinaigre 99
0
Tuna Niçoise Tartine. Tartine de Thon à  la Niçoise 98
0
Wild Mushroom Quiche. Quiche Forestière 95
0
Spinach Quiche. Quiche Florentine 94
0
Bacon and Onion Quiche. Quiche Lorraine 91
0
Roquefort and Leek Quiche. Quiche au Roquefort et aux Poireaux 90
0
Basic Quiche Shell 88
0
Frisée Salad with a Julienne of Bacon and Poached Egg. Salade Frisée aux Lardons et Oeuf Poché 82
0
Market Greens with Warm Goat Cheese and Hazelnuts. Salade Maraîchère au Chèvre Chaud et aux Noisettes 79
0
Chilled Salad or Haricots Verts and Tomatoes. Salade Fraîche de Tomates et Haricots Verts 78
0
Marinated Squid Salad with English Cucumber and Tomatoes. Salade d’Encornets au Tomates et Concombre 77
0
Salade de Betteraves et Mâche au Chèvre Frais et aux Noix 76
0
Roasted Beet and Mâche Salad with Goat Cheese and Toasted Walnuts. Salade de Betteraves, et Mache au Chevre Frais et aux Noix 76
0
Watercress-Endive Salad with Roquefort and Walnuts. Salade de Cresson et Endives au Roquefort et aux Noix 71
0
Chilled Leeks with Vinaigrette and Eggs Mimosa. Poireaux en Vinaigrette et Oeufs Mimosa 70
0
Chilled Asparagus with Vinaigrette and Eggs Mimosa. Asperges en Vinaigrette et Oeufs Mimosa 68
0
Salade d’Endives et de Truite Fumée à  la Vinaigrette Citronnée 67
0
Endive Salad with Smoked Trout and Lemon Vinaigrette. Salade d’Endive et de Truite Fumée à la Vinaigrette Citronnée 67
0
Bibb Lettuce Salad. Salade de Laitue 66
0
Soupe de Courge au Beurre Noisette et à  la Crème Fraîche Muscadée 60
0
Butternut Squash Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche 60
0
Sorrel Soup 57
0
Potato Leek Soup. Soupe de Poireaux et Pommes de Terre 56
0
Spring Vegetable Soup. Soupe de Légumes Printaniers 52
0
Lentil Soup. Soupe aux Lentilles 51
0
Onion Soup. Soupe à  L’Oignon 49
0
Mustard-Mayonnaise Sauce 40
0
Cocktail Sauce 40
0
Mignonette Sauce 40
0
Shellfish Platter. Plateau de Fruits de Mer 38
0
Charcuterie Plate. Assiette de Charcuterie 30
0
Rabbit Pâté. Pâté de Lapin 28
0
Rabbit Rillettes with Prunes. Rillettes de Lapin aux Pruneaux 27
0
Smoked and Steamed Salmon Rillettes. Rillettes aux Deux Saumons 26
0
Foie Gras Terrine. Terrine de Foie Gras 24
0
Vegetables à la Grecque. Pearl Onions 19
0
Vegetables à  la Grecque. Fennel 19
0
Vegetables à la Grecque. Button Mushrooms 18
0
Vegetables à  la Grecque. Celeriac 18
0
Vegetables à  la Grecque. Cauliflower 18
0
Vegetables à  la Grecque. Baby Artichokes 17
0
Court Bouillon 17
0
Tapenade. Olives Niçoises en Tapenade 16
0
Hard-Cooked Eggs in Russian Dressing. Oeufs à  la Russe 16
0
Olivade. Fromage Blanc aux Olives et Capres 14
0
Fried Zucchini Blossoms. Beignets de Fleurs de Courgettes 14
0
Chickpea and Carrot Salad. Salade de Pois Chiches et Carottes 11
0
Lentils Vinaigrette. Salade de Lentilles 10
0
Celeriac Rémoulade. Céleri Rémoulade 8
0
Roast Beet Salad. Salade de Betteraves 7
0
Marinated Olives. Olives Marinées 6
0
My Favorite Simple Roast Chicken. Mon Poulet Rôti 1
0
Macaroni Gratin. Gratin de Macaroni 253
0
Chocolate Bouchons. Bouchons au Chocolat 284
4
Trout with Haricots Verts and Almonds. Truite aux Haricots Verts et Amandes 178
4
Strawberry Tart. Tarte aux Fraises 278
5
Almond Pots de Crème 269
5
Basic Quiche Batter 89
5

Publishers Information

About Bouchon

Publisher Web Link: http://www.workman.com/artisanbooks/

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.  (http://www.workman.com/)

Author Information

About Thomas Keller

Author Web Link: http://www.tkrg.org/

Thomas Keller, one of the most recognized American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that’s both relaxed yet exciting. Good food coupled with a memorable social and sensual experience has always been Thomas’ focus. “Our food is serious,” he says, “but we also want people to have a good time with it.” If the reputations of his restaurants are any indication, he has succeeded.

A native of California, Thomas began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. After serving apprenticeships in Rhode Island, Florida, and the Catskills, he relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He followed with successful runs at La Reserve and Restaurant Raphael in New York. In 1986, Thomas opened his first restaurant, Rakel, also in New York, which resulted in extensive critical acclaim and a loyal clientele. Five years later, Thomas moved westward to California to work as executive chef at Checkers Hotel in Los Angeles.

In 1994, Thomas opened The French Laundry in Yountville, which quickly became a destination restaurant. His French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills, as well as introduced his newest concept Bar Bouchon next door.

A man of exceptionally high personal standards, Thomas values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his many varied interests. He is the author of the award-winning “The French Laundry” and “Bouchon” cookbooks, as well as “Under Pressure,” on sous vide cooking. His latest book on family-style recipes, “Ad Hoc at Home”, was released in November 2009.

Thomas has collaborated with Raynaud and the design firm Level on a collection of simple, sophisticated white porcelain dinnerware called “Hommage” (in honor of the great French chef and restaurateur, Fernand Point); and has launched Modicum, a Napa Valley Cabernet, blended to best accompany the cuisine at The French Laundry and Per Se. He has also worked closely with the computer animation studio Pixar, consulting on the film Ratatouille, which won the 2007 “Best Animated Feature Film” category at both the Golden Globes and the Academy Awards.

In 2001, Thomas was named “America’s Best Chef” by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. Thomas has collected many accolades within the last decade, including consecutive “Best Chef” awards from the James Beard Foundation, the first chef ever to achieve this honor. In 2007 he added their “Outstanding Restaurateur” award to the roster, along with a “Chef of the Year” recognition from The Culinary Institute of America. He is the only US-born chef to hold multiple three star ratings by the Michelin Guide.

(http://www.tkrg.org/)

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