New York, New York: Artisan / Workman Publishing Co., Inc., Date: 2004 DJ in plastic cover. Signed by Thomas Keller with signature only on the title page. Thomas Keller and his team present bistro cooking and recipes. Illus. with color and B&W photos. Incl. Sources and Index. (xviii) 342 pp. Heavy book. 2004. Artisan / Workman Publishing Co., Inc. ISBN 1579652395 9781579652395 [US]

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan] Hardcover New
[Long Beach, CA, U.S.A.] [Publication Year: 2004]

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan] Hardcover illustrated edition. 360 pages. 11.75x11.50x1.75 inches. In Stock.
[Exeter, United Kingdom] [Publication Year: 2004]

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan, New York] Hardcover First Edition First edition / First printing. Signed on the half-title page, with a flourish: Rosalie - Its all about the flavor, Thomas Keller. Red laminated boards. xvii, 341 pages. Fine in near fine dust jacket. Erratum slip laid in.
[Edmonds, WA, U.S.A.] [Publication Year: 2004]
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ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Workman Publishing, New York] Hardcover Hardcover. 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 gratineed 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 balancewhether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a ...
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ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan] Hardcover First Edition 2004. First Edition. Hardcover. 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. Num Pages: 320 pages, Illustrations. BIC Classification: 1KBBWF; WB. Category: (G) General (US: Trade). Dimension: 286 x 288 x 34. Weight in Grams: 2456. . . . . .
[Galway, GY, Ireland] [Publication Year: 2004]

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Workman Publishing, New York] Hardcover Hardcover. 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 gratineed 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 balancewhether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a ...
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NY: Artisan Publishing, Date: 2004. 1st printing of 1st edition. Fine hard cover book in fine dust jacket. Bouchon reflects Keller's pursuit of excellence through simplicity; 341 pages, illustrated. 2004. NY: Artisan Publishing ISBN 1579652395 9781579652395 [US]

Artisan 2004-11-15 Hardcover Like New Size: 11x11x1; Signed by author Thomas Keller on title page. Hardcover with fine dust jacket. Hardcover with fine dust jacket. Book is in Excellent "Gift Quality" condition, pages are clean and tight.

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan] Hardcover Signed by author Thomas Keller on title page. Hardcover with fine dust jacket. Hardcover with fine dust jacket. Book is in Excellent "Gift Quality" condition, pages are clean and tight.
[Branchville, NJ, U.S.A.] [Publication Year: 2004]

Artisan Publishers 2004 Hard cover Very Good Signed Copy Collectible-Very Good. Very Good dust jacket. Inscribed by authors on half title page. (cooking, cook book, cookbook, cookery) NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan] Hardcover Signed Copy . Very Good dust jacket. Inscribed by authors on half title page. (cooking, cook book, cookbook, cookery) NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
[Frederick, MD, U.S.A.] [Publication Year: 2004]

Artisan 2004 Hardcover New Illustrated edition. 360 pages. 11.75x11.50x1.75 inches.

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan] Hardcover Signed Copy . Very Good dust jacket. Inscribed by authors on half title page. (cooking, cook book, cookbook, cookery) NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
[Frederick, MD, U.S.A.] [Publication Year: 2004]

Artisan 2004-11-14 hardcover New Size: 11x1x11; New. In shrink wrap. Looks like an interesting title!

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Workman Publishing Nov 2004] Hardcover Neuware - 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 gratineed 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 ...
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ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Workman Publishing Nov 2004] Hardcover Neuware -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 gratineed 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 ...
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ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Workman Publishing Nov 2004] Hardcover Neuware -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 gratineed 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 ...
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Artisan Publishers 2004 Hard cover Very good Signs of little wear on the cover.

Artisan 2004 Hard cover Very good in Very good jacket Signed by authors Thomas Keller, and Jeffrey Cerciello. Top edge of jacket is creased, with some rubbing on front and back. Cover is in great condition. Binding is tight. Inside is clean and unmarked.

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan] Hardcover Signed by authors Thomas Keller, and Jeffrey Cerciello. Top edge of jacket is creased, with some rubbing on front and back. Cover is in great condition. Binding is tight. Inside is clean and unmarked.
[Berkeley, CA, U.S.A.] [Publication Year: 2004]

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: New York : Artisan] Hardcover First Edition Very good cloth copy in a very good if slightly edge-nicked and dust-toned dust-wrapper, now mylar-sleeved. Remains particularly well-preserved overall. Physical description: xvii, 341 pages : illustrations (some color) ; 29 cm. Notes: Includes index. Contents: Pt. 1. First impressions. Hors d'oeuvres -- Charcuterie and terrines -- The raw bar -- pt. 2. Anytime. Soups -- Salads -- Quiches -- Sandwiches -- pt. 3. First courses. Fish and shellfish -- Birds and meats -- pt. 4. Main courses. Gnocchi -- Fish and shellfish -- Birds and meats -- Accompaniments -- pt. 5. Desserts. Custards -- Tarts and cakes -- Ice creams and sorbets -- Puffs, crêpes, cookies, and fruit -- Basic preparations and techniques -- Epilogue. Subjects: Bouchon (Restaurant); Cooking, French; Cuisine française. 1 Kg.
[New York, NY, U.S.A.] [Publication Year: 2004]
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ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Workman Publishing Nov 2004] Hardcover Neuware - 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 gratineed 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 ...
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ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan] Hardcover First Edition Special order direct from the distributor
[Victoria, BC, Canada] [Publication Year: 2004]

ISBN10: 1579652395, ISBN13: 9781579652395, [publisher: Artisan] Hardcover New! This book is in the same immaculate condition as when it was published
[Tucson, AZ, U.S.A.] [Publication Year: 2004]