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IACP Award Winner 2019 marks the twenty-fifth anniversary of the
acclaimed French Laundry restaurant in the Napa Valley--"the most
exciting place to eat in the United States" (The New York Times).
The most transformative cookbook of the century celebrates this
milestone by showcasing the genius of chef/proprietor Thomas Keller
himself. Keller is a wizard, a purist, a man obsessed with getting
it right. And this, his first cookbook, is every bit as satisfying
as a French Laundry meal itself: a series of small, impeccable,
highly refined, intensely focused courses. Most dazzling is how
simple Keller's methods are: squeegeeing the moisture from the skin
on fish so it sautees beautifully; poaching eggs in a deep pot of
water for perfect shape; the initial steeping in the shell that
makes cooking raw lobster out of the shell a cinch; using vinegar
as a flavor enhancer; the repeated washing of bones for stock for
the cleanest, clearest tastes. From innovative soup techniques, to
the proper way to cook green vegetables, to secrets of great fish
cookery, to the creation of breathtaking desserts; from beurre
monte to foie gras au torchon, to a wild and thoroughly unexpected
take on coffee and doughnuts, The French Laundry Cookbook captures,
through recipes, essays, profiles, and extraordinary photography,
one of America's great restaurants, its great chef, and the food
that makes both unique. One hundred and fifty superlative recipes
are exact recipes from the French Laundry kitchen--no shortcuts
have been taken, no critical steps ignored, all have been
thoroughly tested in home kitchens. If you can't get to the French
Laundry, you can now re-create at home the very experience Wine
Spectator described as "as close to dining perfection as it gets."
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Bouchon (Hardcover)
Jeffrey Cerciello, Susie Heller; Thomas Keller, Deborah Jones; As told to Michael Ruhlman
2
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R1,814
R1,341
Discovery Miles 13 410
Save R473 (26%)
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Ships in 12 - 17 working days
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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.
Butlearning 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.
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