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Holiday Gift Guide: Thomas Keller's Bouchon
Welcome to Thomas Keller's "Bouchon". The French word Bouchon has several meanings: it can be a cork, or stopper, or a bundle of hay once used to rub down a traveler's horse. In Lyon, a bouchon is a distinct kind of restaurant, of which only about a dozen legitimate examples remain. The traditional bouchon of central France is a comfortable destination for humble, hearty food. Yet even the most basic food, a Potato Leek Soup, for instance, can vary greatly from one bowl to the next. What makes the difference? The cook and the care given to that bowl of soup. For Thomas Keller, this attentiveness is everything, and the result is beyond comparison. We invite you to join French Laundry's Thomas Keller as he describes that which makes a true bouchon in his brand new book.
Get an author autographed bookplate with your copy of "Bouchon" while supplies last @ Jessica’s Biscuit ecookbooks.com.
By Robert | December 7, 2004 in Chef Books | Permalink
