Customer Reviews for

Bouchon

Average Rating 3.5
( 19 )
Rating Distribution

5 Star

(8)

4 Star

(3)

3 Star

(2)

2 Star

(5)

1 Star

(1)

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  • Anonymous

    Posted August 16, 2004

    Attention, Planning, Perfection, Love -- The Best

    Haute cuisine has been fractured for some time: ethnic versus American, nouvelle vesus classical, fun versus fancy. Too, there's the East Coast versus West Coast thing; are you a driven arrogant Type One 'I'm from the center of the universe' New Yorker or a laid-back, ex-hippie, lotus-eating, ex-dot-com'r Californian? Chef Keller, remember, is a little bit of both. His reputation was sealed with Napa's 'French Laundry', and the book from that restaurant (ghosted by Ruhlman) is undoubtedly the gold standard for superstar chef cookbooks. Before he went to California though, Keller apprenticed in the Hudson River Valley, and that's where, before France, before California, he learned about butchering, artisanal ingredients, offal, foie gras. His cooking is typically more than a bit Platonic or meditative, reaching for an essence or distillation, going far beyond the ordinary. Here though, thankfully, he's taking a step backwards, for the rest of us to catch up. His purpose is almost evangelical, to preach a gospel, that Good Food is not something 'special' or out-of-the-ordinary or reserved for holidays, but should be something enjoyed everyday as a matter of course. In the Lord's Prayer we are supposed to ask and give thanks for our daily bread. The point is that eating is universal to all people, and that everybody should eat so as to be happy and should pay attention to what they're putting in their mouths and how they're sustaining their very lives.

    2 out of 3 people found this review helpful.

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  • Posted May 8, 2010

    france how i remembered it as a kid

    Bouchon reminds me of all the new food I saw when my family visited Paris in the 90's. It unlocks the mystery of the dizzying dishes... and from the authors note keeps the form and content true to the origins of French bistros. I love this book's format and large size and even love reading the recipes learning so much from each page. (usually i just go for the ingredients and dive in glancing at boring instructions) But here in Bouchon the delicacies of cooking are interesting and personal. For people like me who don't have much time this was a nice reason to take a moment and read. : ) ps first book review ever.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted June 29, 2009

    I Also Recommend:

    Definitely a coffee table book

    Beautiful pictures and descriptions of each dish and the preparation steps. Not for a newbie, unless you are seriously into food. Requires more then the basic knowledge of cooking techniques and cooking equipment. If you want to make the perfect French Bistro food then this book is for you. This completes my set of what I consider the 3 great food countries......Italy, Spain and France. The only problem with this book is finding a space large enough to lay it open while preparing the dishes.

    1 out of 2 people found this review helpful.

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  • Posted April 12, 2009

    It inspired me to cook through Bouchon!

    I was instantly captured by Bouchon's comfortable and practical approach to French cooking and by Keller's emphasis on manifesting the ingredients' potential sensibly over needlessly manipulating and torturing food. This chimes in well with my cultural and personal philosophy towards food. I decided to cook my way through Bouchon. So far, it's been challenging but it's a practical and rewarding experience for the home cook. Keller really breaks down the basics and fundamental techniques and I am learning a lot.



    Now I'm cooking my way through it. Watch my progress at http://www.bouchonfor2.com!

    1 out of 2 people found this review helpful.

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  • Posted February 16, 2009

    est ce magnifique

    I stumbled upon Bouchon Bakery on a trip to New York. I went there every day when I was there. I did not know it was a well-known restaurant. When I saw this book, I had to have it. The photos are lovely and the quality of the pages is very nice. It is an attractive book for the kitchen counter/shelf. Some of the recipes are complicated, but the details for preparation are complete. Good work, Thomas Keller. If only I could get pain de epi here in Houston!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 7, 2009

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  • Anonymous

    Posted February 18, 2010

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  • Anonymous

    Posted December 18, 2008

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  • Anonymous

    Posted July 21, 2011

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    Posted August 1, 2010

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  • Anonymous

    Posted October 23, 2010

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  • Anonymous

    Posted October 20, 2012

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  • Anonymous

    Posted November 14, 2008

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    Posted March 3, 2009

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  • Anonymous

    Posted June 24, 2010

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    Posted November 22, 2009

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    Posted February 16, 2009

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    Posted December 20, 2009

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    Posted June 22, 2010

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