| When Thomas Keller, owner of the Napa Valley's French Laundry, decided to open a second eatery, he wanted it to be a place that was more casual, serving less complicated food. Thus, Bouchon was born. This cookbook contains recipes for the emblematic bistro dishes served at Bouchon, interpreted and executed as they've never been before. From The Publisher:
Thomas Keller, chef and proprietor 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.
|
