Picture 1 of 1
![Bouchon [The Thomas Keller Library] New - Cookbook Hardcover - JD - Picture 1 of 1](https://i.ebayimg.com/images/g/~5oAAOSwOgdYo8xw/s-l500.jpg)
Picture 1 of 1
![Bouchon [The Thomas Keller Library] New - Cookbook Hardcover - JD - Picture 1 of 1](https://i.ebayimg.com/images/g/~5oAAOSwOgdYo8xw/s-l500.jpg)
Bouchon [The Thomas Keller Library] New - Cookbook Hardcover - JD
US $39.99
Approximately£31.53
or Best Offer
Condition:
Postage:
Located in: Bothell, Washington, United States
Delivery:
Estimated between Thu, 27 Jun and Tue, 2 Jul to 43230
Returns:
Payments:
Shop with confidence
Seller assumes all responsibility for this listing.
eBay item number:126417202348
Item specifics
- Condition
- ISBN
- 9781579652395
- Book Title
- Bouchon
- Book Series
- The Thomas Keller Library
- Publisher
- Artisan
- Item Length
- 11.2 in
- Publication Year
- 2004
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.2 in
- Genre
- Cooking
- Topic
- Methods / Gourmet, Individual Chefs & Restaurants, Regional & Ethnic / French
- Item Weight
- 77.8 Oz
- Item Width
- 11.2 in
- Number of Pages
- 360 Pages
About this product
Product Identifiers
Publisher
Artisan
ISBN-10
1579652395
ISBN-13
9781579652395
eBay Product ID (ePID)
30874690
Product Key Features
Book Title
Bouchon
Number of Pages
360 Pages
Language
English
Topic
Methods / Gourmet, Individual Chefs & Restaurants, Regional & Ethnic / French
Publication Year
2004
Illustrator
Yes
Genre
Cooking
Book Series
The Thomas Keller Library
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
77.8 Oz
Item Length
11.2 in
Item Width
11.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2004-051998
Dewey Edition
22
Photographed by
Jones, Deborah
Dewey Decimal
641.5944
Synopsis
James Beard Award Winner IACP Award Winner 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 gratinéed 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. But learning 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., James Beard Award Winner IACP Award Winner 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 gratin ed 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. But learning 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., 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 gratin ed 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. But learning 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.
LC Classification Number
TX719.K448 2004
As told to
Ruhlman, Michael, Cerciello, Jeffrey, Heller, Susie
ebay_catalog_id
4
Copyright Date
2004
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:126417202348
Post to me
Item location:
Bothell, Washington, United States
Posts to:
Afghanistan, Albania, Algeria, Andorra, Angola, Anguilla, Antigua and Barbuda, Argentina, Armenia, Aruba, Australia, Austria, Azerbaijan Republic, Bahamas, Bahrain, Bangladesh, Belgium, Belize, Benin, Bermuda, Bhutan, Bolivia, Bosnia and Herzegovina, Botswana, Brazil, Brunei Darussalam, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Cape Verde Islands, Cayman Islands, Central African Republic, Chad, Chile, China, Colombia, Costa Rica, Cyprus, Czech Republic, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Denmark, Djibouti, Dominican Republic, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, Fiji, Finland, France, Gabon Republic, Gambia, Georgia, Germany, Ghana, Gibraltar, Greece, Greenland, Grenada, Guatemala, Guinea, Guinea-Bissau, Guyana, Haiti, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Ireland, Israel, Italy, Jamaica, Japan, Jordan, Kazakhstan, Kenya, Kiribati, Kuwait, Kyrgyzstan, Laos, Latvia, Lebanon, Lesotho, Liberia, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Mauritania, Mauritius, Mexico, Moldova, Monaco, Mongolia, Montenegro, Montserrat, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands, New Zealand, Nicaragua, Niger, Nigeria, Norway, Oman, Pakistan, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Qatar, Republic of Croatia, Republic of the Congo, Romania, Rwanda, Saint Kitts-Nevis, Saint Lucia, Saint Vincent and the Grenadines, San Marino, Saudi Arabia, Senegal, Serbia, Seychelles, Sierra Leone, Singapore, Slovakia, Slovenia, Solomon Islands, South Africa, South Korea, Spain, Sri Lanka, Suriname, Swaziland, Sweden, Switzerland, Taiwan, Tajikistan, Tanzania, Thailand, Togo, Tonga, Trinidad and Tobago, Tunisia, Turkey, Turkmenistan, Turks and Caicos Islands, Uganda, United Arab Emirates, United Kingdom, United States, Uruguay, Uzbekistan, Vanuatu, Vatican City State, Vietnam, Wallis and Futuna, Western Samoa, Yemen, Zambia, Zimbabwe
Excludes:
Barbados, French Guiana, French Polynesia, Guadeloupe, Libya, Martinique, New Caledonia, Reunion, Russian Federation, Ukraine, Venezuela
Postage and packaging | To | Service | Delivery*See Delivery notes |
---|---|---|---|
US $5.99 (approx £4.72) | United States | Economy Delivery (USPS Media MailTM) | Estimated between Thu, 27 Jun and Tue, 2 Jul to 43230 |
Dispatch time |
---|
Will usually dispatch within 3 working days of receiving cleared payment. |
Taxes |
---|
Taxes may be applicable at checkout. Learn moreLearn more about paying tax on eBay purchases. |
Sales tax for an item #126417202348
Sales tax for an item #126417202348
Seller collects sales tax/VAT for items dispatched to the following states:
County | VAT rate |
---|
Returns policy
Return policy details |
---|
The seller won't accept returns for this item. |
Sellers may be required to accept returns for items that are not as described. Learn more about your rights as a buyer.
Refer to eBay return policyopens in a new tab or window for more details. You're covered by the eBay Money Back Guaranteeopens in a new tab or window if you receive an item that is not as described in the listing.
Payment details
Payment methods
Popular categories from this shop
Registered as a business seller
Seller Feedback (9,896)
z***w (150)- Feedback left by buyer.
Past 6 months
Verified purchase
The comics were very well packed, came just as described in great condition with nice bags and boards. The seller had great communication as well (and the note is truly appreciated). Thank you very much, it was a pleasure doing business with you. A+++ seller.
r***r (517)- Feedback left by buyer.
Past month
Verified purchase
CGC Comic arrived as described. Great price. Excellent packaging. Highly recommended EBay Dealer for comics and trade collections!
9***9 (1053)- Feedback left by buyer.
Past 6 months
Verified purchase
Received my Archaia Publishings A Thief Among The
Trees , hardcover graphic novel, in excellent condition. Received as described. Very happy to get
this book and at a great price! Shipped fast! Packaged excellent! Great seller! Thank you! A++!!
Product ratings and reviews
Most relevant reviews
- 07 Mar, 2019Most favourable review
Just a Great Cookbook
Verified purchase: YesCondition: Pre-ownedSold by: olcowpie
- 14 Nov, 2007
BOUCHON
- 03 Aug, 2009
Bouchon is both a beautiful art book and cookbook
- 06 Feb, 2007
bouchon is a delicious cook book
- 06 Apr, 2016
Great Book!
Verified purchase: YesCondition: Pre-ownedSold by: goodwillexpress
More to explore:
- Cookbooks Non-Fiction Hardcover Books,
- Hardcover Books Ex-Library,
- Library Binding Hardcover Books,
- Cookbooks Non-Fiction Fiction Books & Ex-Library,
- Thomas Jefferson Hardcover Books,
- Fiction Hardcover Books with Ex-Library,
- Thomas Pynchon Fiction Hardcover Books,
- Julia Donaldson Hardcover Books Ex-Library,
- Fiction Hardcover Books in Japanese Ex-Library,
- Dr. Seuss Hardcover Books Ex-Library