by Thomas Keller
Bouchon has all the emblematic bistro dishes, interpreted and executed as they've never been before.
The confit of duck, country-style pates, soupe a l'oignon gratinee, steamed mussels, steak frites, gigot d'agneau, all achieve the impossible: They get even better.
Bouchon explains every step in clear detail, so nothing need be intimidating.
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.
Close-up, full-color photographs of signature dishes are alluring, and several action shots of food preparation may help readers refine their techniques.
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.
Bouchon reflects Keller's more recent experience at his more casual bistro restaurant of the same name.
Classic preparations that can seem pedestrian when poorly made, like quiche or onion soup, are reinvigorated by the "clean" techniques described in Bouchon.
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.
Contents:
See Thomas Keller's other bestselling cookbook, "The French Laundry Cookbook"
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