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| Bouchon | 
 enlarge | Author: Thomas Keller
Publisher: Artisan
Category: Book
List Price: $50.00
Buy New: $31.50
You Save: $18.50 (37%)
New (36) Used (14) Collectible (3) from $29.99
Avg. Customer Rating:  37 reviews
Sales Rank: 6616
Media: Hardcover
Number Of Items: 1
Pages: 360
Shipping Weight (lbs): 6.1
Dimensions (in): 11.4 x 11.3 x 1.5
ISBN: 1579652395
Dewey Decimal Number: 641.5944
EAN: 9781579652395
ASIN: 1579652395
Publication Date: November 15, 2004
Availability: Usually ships in 24 hours
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| Customer Reviews:
 Cheap chinese print! September 7, 2005
23 out of 62 found this review helpful
My main concern about this book is that it is no value for money. Paper and printing quality is poor. Recepies are of course brilliant, and would satisfy most chefs and wannabes. But one would expect a coffeetable book like this to be sparkling with colors and brilliance. Instead it breathes a gloomy almost grey atmosphere to the reader/viewer. This is probably due to the fact that it is printed in China. It is sad that so much effort goes to waste on behalf of the publishers short sighted intentions to save money.
 Great Book -- Just some poor printing by publisher October 22, 2004
22 out of 32 found this review helpful
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.
complicated and lack of pictures February 22, 2005
19 out of 76 found this review helpful
This book is full of long complicated instructions and I don't find it particular helpful as it is short on pictures of the recipes the author puts out. Personally I didn't find many inspirational recipes out of this book. Quite expensive as well.
Thank you Thomas Keller October 13, 2005
19 out of 19 found this review helpful
I've tried one of the quiches and the "chicken jus", the flavors are wonderful, bold and less refined as those of the "French laundry", as should be in bistro cooking.
During the cooking I've asked myself several times - how does he know?
He new exactly what texture the quiche will have, the change in the fluids level, though I used different cooking tools.
Thomas Keller's directions are exact, like instructions to a successful physics experiment.
It is great that a chef is so confident in his craft, that he can share all the secrets and the little details of his dishes.
Doing it the right way October 11, 2005
17 out of 17 found this review helpful
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.
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