|
Bouchon (精装)
by Thomas Keller
| Category:
Cookbook, Original books |
| Market price: ¥ 498.00
MSL price:
¥ 458.00
[ Shop incentives ]
|
| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
As the New York Times proclaimed:"It may be the best cookbook ever about bistros and bistro food." |
| If you want us to help you with the right titles you're looking for, or to make reading recommendations based on your needs, please contact our consultants. |
|
| |
AllReviews |
1 Total 1 pages 5 items |
|
|
A reader (MSL quote), USA
<2007-02-28 00:00>
Wonderful and fun book. Keller is back on his form with wonderful descriptions and receipts. His sources would have been better with full snail mail addresses for all. Also, the book has a printing error and for a $50 list price, one should not have to "paste" a sticker to a page about quiches. The publisher should be ashamed. Other than that, this is a shining example of one of America's premier chef's.
|
|
|
Ruby Soong (MSL quote), Taiwan
<2007-02-28 00:00>
From experience I have come to a conclusion that cooking procedure is just as an important element in bringing fine food to the table as excellent ingredients. In Bouchon, Keller gives clear, informative and engaging food preparation and cooking instructions. His recipes are ideal for both special events and school fundraisers (the macaroons are delightful) and everyday meals. Even if your not interested in cooking, the book itself is a good read.
|
|
|
E. Gieskes (MSL quote), USA
<2007-02-28 00:00>
I've been cooking from this book for some time now and am always amazed at the results. The Skate with Red Wine Jus is phenomenal, the recipe for Lyonnaise potatoes is great, and I could go on and on. I particularly like the gnocchi--sure, they take a long time and the process is labor intensive but the results are astonishing. I've learned a lot from the refinements of technique here and that's translated into better food all around no matter what kind of food I'm making.
Highly recommended.
|
|
|
Vince Filippelli (MSL quote), USA
<2007-02-28 00:00>
This is a wonderful book full of insightful and inspiring text and pictures of Thomas Keller's realm of bistro fare. More than just a cookbook, Keller shares the why's and how's of many classic cooking techniques. Bouchon is not for anyone looking for a simple set of recipe's for weeknight cooking but rather more serious culinarians or those who want to take the time to experience a higher level of culinary excellence. Some of the ingredients may not be readily available to the casual cook. Many of the recipe's have sub-recipe's and advance techniques. Keller does a great job of explaining many of the techniques so you shouldn't feel daunted if you want to dive right in. There is a good section on basics and a section on sources. Beautiful photography and nicely bound.
|
|
|
Tempestt (MSL quote), USA
<2007-02-28 00:00>
If you are a foodie, or if you live in Northern California, then this is a brilliant book to have. Knowing that these recipes are ones that Thomas Keller, being such a perfectionist, perfected himself is a wonderful reassurance that you are not going to turn out a mediocre dish. So much care and details have been the focus of Keller's work and it shows through this cook book. Of course being from the country's top chef, these recipes are not the simplest, and you should expect to see sub-recipes. This may not be for beginners, but if you are familiar with being in the kitchen and know your techniques then do yourself a favour and buy this book.
|
|
|
|
1 Total 1 pages 5 items |
|
|
|
|
|
|
