Foto 1 di 1
![Bouchon [The Thomas Keller Library] New - Cookbook Hardcover - JD - Foto 1 di 1](https://i.ebayimg.com/images/g/dsQAAOSwybFf~zyE/s-l500.jpg)
Foto 1 di 1
Bouchon [The Thomas Keller Library] New - Cookbook Hardcover - JD
US $39,99
CircaEUR 35,89
o Proposta d'acquisto
Condizione:
Nuovo
Libro nuovo, intatto e non letto, in perfette condizioni, senza pagine mancanti o danneggiate. Per maggiori dettagli, consulta l'inserzione del venditore.
Spedizione:
US $5,99 (circa EUR 5,38) USPS Media MailTM.
Oggetto che si trova a: Bothell, Washington, Stati Uniti
Consegna:
Consegna prevista tra il sab 28 set e il gio 3 ott a 43230
Restituzioni:
Restituzioni non accettate.
Pagamenti:
Fai shopping in tutta sicurezza
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:126417202348
Specifiche dell'oggetto
- Condizione
- 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
Informazioni su questo prodotto
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
Descrizione dell'oggetto fatta dal venditore
Categorie più popolari di questo Negozio
Registrato come venditore professionale
Feedback del venditore (10.089)
- o***r (159)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoThis is not a generic response for feedback. I was really impressed with the shipping time of the order from this seller. I had to write detailed feedback it was so prompt, professional and courteous. It shipped right away, and all the items were as advertised. It would be my pleasure to deal with this seller again. This seller is above and beyond what normally takes place here on Ebay with some sellers blaming USPS for delays they caused themselves. 5 Star seller all the way!!!!!!!!!!!!!!!!!!!!Ultimate Comics Spider-Man #19-28 + #200 Comic Lot, Marvel, Ultimate Taskmaster (#126392577651)
- r***r (611)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoCGC Comic arrived as described. Great price. Excellent packaging. Highly recommended EBay Dealer for comics and trade collections!Batman and the Outsiders #1 (1983) CGC Graded 9.6 White Pages, Batman Quits JLA (#126464168224)
- 9***9 (1112)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoReceived my Marvel Comics Guardians of the Galaxy, #1-#4, volume one, 4 comic lot, in excellent condition. Received as described. Very happy to get these comics for my collection! Shipped fast. Packaged excellent! Great seller! Thank you! A+++!!
Valutazioni e recensioni del prodotto
Vedi altro:
- Libri e riviste di narrativa Autore Thomas Hardy,
- Libri antichi e da collezione Autore Thomas Hardy,
- Libri antichi e da collezione Autore Thomas Mann,
- Libri e riviste di narrativa The Walking Dead,
- Libri e riviste di narrativa The Walking Dead in inglese,
- Libri e riviste di narrativa The Walking Dead in italiano,
- Libri e riviste di narrativa copertine rigide The Walking Dead