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Bouchon

Bouchon( )
Author: Keller, Thomas
As told to: Cerciello, Jeffrey
Heller, Susie
Ruhlman, Michael
Photographer: Jones, Deborah
Series title:The Thomas Keller Library
ISBN:978-1-57965-239-5
Publication Date:Nov 2004
Publisher:Artisan
Book Format:Hardback
List Price:USD $60.00
Book Description:

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...
More Description

Book Details
Pages:360
Detailed Subjects: Cooking / Regional & Ethnic / French
Physical Dimensions (W X L X H):11.31 x 11.31 x 1.31 Inches
Book Weight:5.366 Pounds
Author Biography
Keller, Thomas (Author)
Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin. His latest works include Charcuterie: The Craft of Salting, Smoking and Curing (2011) and Salumi: The Craft of Italian Dry Curing (2012), both with Brian Polcyn.

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