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Bouchon With Jeffrey Cerciello

Bouchon By With Jeffrey Cerciello

Bouchon by With Jeffrey Cerciello

Reviews:
£32.00
New RRP £46.99
Condition - Very Good
5 in stock
Very Good

Summary

Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, and more.

Bouchon Summary

Bouchon by With Jeffrey Cerciello

Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, country-style p t s, and gigot d'agneau.

Bouchon Reviews

It may be the best cookbook ever about bistros and bistro food.
-The New York Times

About With Jeffrey Cerciello

Jeffrey Cerciello has cooked with Thomas Keller for ten years, first at the French Laundry and since 1998 as executive chef of Bouchon in Yountville, California. Cerciello opened the second Bouchon in Las Vegas, at The Venetian Hotel-Resort-Casino, in spring 2004. He lives in Napa with his wife and two daughters.
  • Susie Heller, executive producer of PBS's Chef Story, has produced award-winning television cooking series and co-authored numerous award-winning books, among them The French Laundry Cookbook by Thomas Keller and Bouchon by Thomas Keller and Jeffrey Cerciello. She lives in Napa, California.
    • Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or BKB Foundation-established with chefs Jerome Bocuse and Daniel Boulud-Keller led Team USA to win the Bocuse d'Or competition in Lyon, France, for the first time ever.
      • Deborah Jones's recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in Bouchon. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.
        • Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.

Additional information

GOR002017202
9781579652395
1579652395
Bouchon by With Jeffrey Cerciello
With Jeffrey Cerciello
The Thomas Keller Library
Used - Very Good
Hardback
Artisan
20041115
360
Winner of James Beard Foundation Book Awards (Photography) 2005 Winner of IACP Crystal Whisk Award (Chefs/Restaurants) 2005 Winner of IACP Crystal Whisk Award (Food Photography) 2005 Winner of Gourmand World Cookbook Awards (USA Only) (Chef) 2004 Short-listed for James Beard Foundation Book Awards (General/Professional) 2005
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Bouchon