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I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
By Paul Fink
This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
Here is the discussion thread.
Here is the Amazon link.
My first recipe was Mushroom Mapo Tofu p. 132 I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
Definitely a keeper and maybe a regular rotation spot.
If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.
Started in on Rob's book tonight. Nice pictures, interesting philosophy. The bit about grapevines reminded me ever so much about my balcony. My grapevine has been growing ten or twenty years, planted by the birds. Never a grape, ever. Only recently did I learn that unlike European grapes, the native grapevines are sexual. This one is undoubtedly a boy. He provides lovely leaves and shade, and something for the tomatoes to hang onto.
By Bon Appetit Cookbooks
This topic was hijacked from the Vancouver Board.
What cookbooks do you love to cook out of at home?
Is there a specific recipe that is your favorite?
Or is there a book you just can't live without?
If you have pictures, even better! Lets see how it turns out!
Some of my favorites to cook out of:
The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
The Bouchon Cookbook - The Roast Chicken will seriously change your life
Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
There are lots more. Hopefully I can take pictures and show you.
Hopefully this post can be an ongoing thing.
I think we are all interested in what eachother cooks!
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