Bouchon

Bouchon

3.6 19
by Thomas Keller
     
 
Zita's adventures continue! In this continuation of the exploits begun in Hatke's Zita the Spacegirl, Zita is now famous in the galaxy as a hero. With that fame comes responsibility and expectations. She must rescue entire planets! She must deal with paparazzi! She must battle robots which have taken over her identity! This volume introduces several great new

Overview

Zita's adventures continue! In this continuation of the exploits begun in Hatke's Zita the Spacegirl, Zita is now famous in the galaxy as a hero. With that fame comes responsibility and expectations. She must rescue entire planets! She must deal with paparazzi! She must battle robots which have taken over her identity! This volume introduces several great new characters, including Madrigal, a fierce and heroic circus performer. Hatke's playful style continues to depict an imaginative world filled with a wide variety of adorable, funny and/or slightly scary creatures. Now that Zita's character and her world have been established, this second volume feels like it could be just one of many chapters of this relatable and fascinating story. Hatke uses many different page layouts and his use of color jumps off the page. Even though this is only the second book about Zita, she is already a star in the graphic novel world, and it is downright poetic to see the character dealing with the parallel struggles of stardom in the plotline of this book as well. This is one graphic novel you do not want to miss. Reviewer: Raina Sedore

Editorial Reviews

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

—The New York Times

Korby Cummer
For this lavish account of the more straightforward brasserie he opened on the same street as his main restaurant in the Napa Valley, he has reunited many members of the same team that made The French Laundry Cookbook go back for multiple reprints (Susie Heller, Michael Ruhlman and Deborah Jones, with the addition of Jeffrey Cerciello, Bouchon's executive chef). Unlike the vast majority of chef's cookbooks, this one explains every step in clear detail, so nothing need be intimidating. And the scope of most of the recipes -- quiche made cloudlike by aerating the batter in a blender, roast chicken with a ragout of wild mushrooms -- is narrower than that of its predecessor. The book is also more relaxed.
The New York Times
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, entrees 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. (Dec. 1) Forecast: A $125,000 marketing budget and author tour could bring Bouchon success on par with Keller's previous book, The French Laundry Cookbook, which is now in its 18th printing. Copyright 2004 Reed Business Information.
Library Journal
Keller's Napa Valley, CA, restaurant French Laundry set a new standard for fine cuisine, and his companion cookbook, The French Laundry Cookbook, is considered a modern classic. Bouchon reflects Keller's more recent experience at his more casual bistro restaurant of the same name. Yet just because the prices are lower and the presentation is less elaborate, no less attention is paid to the food and its preparation. Keller has once again taken standard French dishes and shows, through attention to detail, technique, and quality ingredients, how easy it can be to prepare really delicious food. Classic preparations that can seem pedestrian when poorly made, like quiche or onion soup, are reinvigorated by Keller's "clean" techniques. His watchword, as always, is patience; some of the recipes are multiday affairs that will test the capabilities of many home chefs. But most are simple dishes, carefully seasoned; many improve when made ahead of time. Encouraging, thoughtful, informative, but never didactic, Keller trusts his audience with the art of cooking. Highly recommended.-Devon Thomas, Hass MS&L, Ann Arbor, MI Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9781579652395
Publisher:
Artisan
Publication date:
11/15/2004
Pages:
360
Sales rank:
150,043
Product dimensions:
11.31(w) x 11.31(h) x 1.31(d)

Meet the Author

Gr 3–6—Hatke has again conjured up a rich and satisfying story with enchanting characters and delightful humor. Lumponians are seeking Zita's help to save their planet from the dangerous invasion of star hearts that will strip a planet to its bedrock. Convinced that she is their only hope, they offer as payment the remaining jump crystal that will allow her to return home. They happen upon a robot masquerading as Zita and employ this counterfeit hero to save them. While Zita does save the Lumponians and her rivalry with robot Zita is nicely resolved, the story is obviously a setup for further adventures as she must rescue her companion mouse. Hatke's humor is in top form, including the creation of dialects with unique spellings and language that perfectly capture the each character's personality. Even robots have a language. Wordplay is omnipresent, such as names based on musical terms, and the star-hearts invasion being described as a "heart attack." Inventive sound effects such as "scootch" and "snuffle" and the gift of a "slap in a box" are among the many bon mots youngsters will savor. The characters' expressive faces are given a charm and attention to detail that will captivate readers of all ages, and the beautifully illuminated images of space inspire awe. Legends offers a parody of celebrity status and gently explores the question of notoriety versus heroism. Fans of Zita's adventures will relish this installment.—Babara M. Moon, Suffolk Cooperative Library System, NY

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

Bouchon 3.6 out of 5 based on 0 ratings. 19 reviews.
readmehappy More than 1 year ago
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.
jrkp More than 1 year ago
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!
Guest More than 1 year ago
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.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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.
Bouchonfor2 More than 1 year ago
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!
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago