Thomas Keller’s Bouchon Cookbook, Recipes

Thomas Keller Bouchon Cookbook

If you were like me and weren’t deeply enough implanted into the Kellerati to receive an invitation to either of the VIP pre-opening parties or weren’t agile enough to wrangle a reservation for tonight (or any night within the next 29 days for that matter) at the new Bouchon Bistro in Beverly Hills, you can do what I did: stare at your almost-pristine copy of the Bouchon cookbook from which you’ve never actually cooked in the five years you’ve owned it because it’s not that the recipes are that hard *ahem*, it’s just the book is so huge it doesn’t fit through the doorway to your kitchen and besides where would you put your coffee if you took the book away from the living room?

Oh, you don’t have the book? Start with the list below.

You’re welcome.

(If you have a copy of the book, buy one, or acquire one in some other way that I probably don’t want to know about, and happen to cook from it, then blog it, let me know. I’d love to spend another two hours of my anti-social life manipulating your images in photoshop and ctrlV + ctrlC-ing hyperlinks into this post. It’s not like I’m going out to dinner at a new French bistro in Beverly Hills or anything.)

My Favorite Simple Roast Chicken – Mon Poulet Rôti (xii):

FIRST IMPRESSIONS – Premières Impressions

Lentils Vinaigrette – Salade de Lentilles (10)

ANYTIME – A Toute Heure

Onion Soup – Soupe a L’oignon (49)
Butternut Squash Soup with Brown Butter Sage and Nutmeg Creme Fraiche (60)
Bibb Lettuce Salad – Salade de Laitue (66)
Quiche Basics: Basic Quiche Shell, Basic Quiche Batter (88)
Roqueforte and Leek Quiche – Quiche au Roquefort et aux Poireaux (90)
Bacon and Onion Quiche – Quiche Lorraine (91)
Wild Mushroom Quiche – Quiche Forestiere (95)
Tuna Nicoise Tartine – Tartine de Thon a la Nicoise (98)

FIRST COURSES – Entrees

Clams Marieneres with Soffritto – Palourdes Marieneres au Soffritto
Coquilles St Jacques (115)
Duck Confit – Confit de Canard (135)

MAIN COURSES – Plats de Resistance

Herb Gnocchi – Gnocchi a la Parsienne
Gnocchi with Mushrooms and Butternut Squash – Gnocchi à l’Alsacienne (160)
Mussels with Saffron and Mustard – Moules au Safran et a la Moutarde (166)
Lemon Trout with Haricot Vert – Truite aux Haricots Verts et Amandes (178)
Mediterranean Bass with Squid, Fennel, and Tomatoes – Loup de Mer a la Provencale (189)
Roast Chicken – Poulet Roti (192)
Skirt Steak with Caramelized Shallots and Red Wine Jus – Bavette a la Bordelaise (209)
Braised Beef with Red Wine – Boeuf Bourguignone (212)
Provencal Vegetables – Byaldi (Rattatouille) (245)
Cauliflower Gratin – Gratin de Chou-Fleur (246)
Macaroni Gratin – Gratin de Macaroni (253)

DESSERTS

Créme Caramel (264)
Dark Chocolate Mousse – Mousse au Chocolat Noir (270)
Lemon Tart – Tarte au Citron (272):
Chocolate Bouchons – Bouchons au Chocolate (284):
Fruit Sorbets – Sorbets aux Fruits (290)
Prune Ice Cream with Armagnac – Glace aux Pruneaux et à L’Armagnac (296)
Cream Puff with Vanilla Ice Cream and Chocolate Sauce – Profiteroles (300)
Sugar Cookies – Biscuits au Sucre (306)

BASIC PREPARATIONS AND TECHNIQUES

Garlic Confit (312)
House Vinaigrette (315)
Pine Nut Crust (324)

And here is the biggest secret of all: a limited preview of Bouchon is on google books. You’re welcome very much.

Other Recipes from the Bouchon Bakery:

Thomas Keller Oreos (TKOs)
Nutter Butter Cookies from Bouchon Bakery
Gingerbread Cookies from Bouchon Bakery

Some of us might get upset that 1) TKells’ recipes are available “for free” on the web when he’s trying to make living by selling the book on which he and his team worked so diligently and/or 2) I am making them all the more easily accessible by compiling them in one place, but … seriously? Do some of us really believe that access to 30-something of the 300 recipes in the book, less than 30% of the book, put together by someone who isn’t even smart enough to calculate percentages, will deter cooks from buying the book?

People will buy the book. Trust me. I have it and I don’t even cook.

Blog Widget by LinkWithin

Previous post:

Next post: