If you, like me, don't live within a Bouchon Bistro restaurant, you can do what I do: stare at your almost-pristine copy of the Bouchon cookbook from which you've never actually cooked in the fifteen years you've owned it because it's not that the recipes are that hard *ahem*, it's just the book is so huge it doesn't fit through the doorway to your kitchen and besides where would you put your coffee if you took the book away from the living room?
Oh, you don't have the book? Start cooking with the list below.
You're welcome.
(If you have a copy of the book, you should buy one, or acquire one in some other way that I probably don't want to know about, and happen to cook from it, then blog it, let me know. I'd love to spend another two hours of my anti-social life manipulating your images in photoshop and ctrlV + ctrlC-ing hyperlinks into this post. It's not like I'm going out to dinner at a French bistro in Beverly Hills or anything.)
My Favorite Simple Roast Chicken - Mon Poulet Rôti [xii]:
FIRST IMPRESSIONS - Premières Impressions
Marinated Olives
Roasted Beet Salad
Lentils Vinaigrette - Salade de Lentilles (10)
ANYTIME - A Toute Heure
Onion Soup - Soupe a L'oignon (49)
Lentil Soup - Soupe aux Lentilles [51]
Spring Vegetable Soup - Soupe de Legumes de Printaniers [52]
Potato Leek Soup - Soupe de Poireaux et Pommes de Terre
Butternut Squash Soup with Brown Butter Sage and Nutmeg Creme Fraiche (60)
- New York Times | Food Section (picture on Bay Area Food)
Bibb Lettuce Salad - Salade de Laitue (66)
Endive Salad with Smoked Trouts and Lemon Vinaigrette [47]
Chilled Asparagus with Vinaigrette and Eggs Mimosa [68]
Watercress-Endive Salad with Roquefort and Walnuts [71]
Roasted Beets and Mache Salad with Goat Cheese and Toasted Walnuts [76]
Marinated Squid Salad with English Cucumber and Tomatoes [77]
Chilled Salad of Haricots Verts and Tomatoes [78]
Market Greens with Warm Goat Cheese and Hazelnuts [79]
Frisee Salad with Julienne Bacon and Poached Egg [82]
Quiche Basics: Basic Quiche Shell, Basic Quiche Batter (88)
Roqueforte and Leek Quiche - Quiche au Roquefort et aux Poireaux (90)
Bacon and Onion Quiche - Quiche Lorraine (91)
Spinach Quiche - Quiche Florentine [94]
Wild Mushroom Quiche - Quiche Forestiere (95)
Tuna Nicoise Tartine - Tartine de Thon a la Nicoise (98)
- The Gourmet Traveller (converted to metric)
Tartine of Lamb with Pickled Red Onions [99]
Tartine of Pork with Celeriac Remoulade [100]
Grilled Ham and Cheese Sandwich with Fried Egg and Mornay Sauce [101]
FIRST COURSES - Entrees
Salmon Tartare - Tartare de Saumon
Smoked Salmon with Frisee Salad with Oranges and Radishes
Dungeness Crab Salad with Cavaillon Melon [109]
Cod Brandade with Tomato Confit and Fried Sage [110]
Clams Marieneres with Soffritto - Palourdes Marieneres au Soffritto
Coquilles St Jacques (115)
- Thursday Night Smackdown (no recipe, but gotta love the liberal use of the F-bomb)
Snails with Herb Butter - Escargot de Bourgogne [119]
Frogs' Legs Provencal
Crispy Frogs' Legs
Melted Raclette Cheese with Boiled Potatoes and Bayonne Ham [125]
Stuffed Quail on Dandelion Greens
Stuffed Duck Neck with Tuscan Kale
Duck Confit - Confit de Canard (135)
- Serious Eats
- Strawberries in Paris (recipe halved)
Duck Confit with Brussels Sprouts and Mustard Sauce - Confit de Canard aux Choux de Bruxelles, Sauce Moutarde [137]
Garlic Sausage with French Green Lentils [138]
Garlic Sausage in Brioche [140]
Pork Trotters with Mache and Sauce Gribiche [148]
MAIN COURSES - Plats de Resistance
Herb Gnocchi - Gnocchi a la Parsienne
Gnocchi with Summer Vegetables - Gnocchi a la Nicoise [158]
Gnocchi with Mushrooms and Butternut Squash - Gnocchi à l'Alsacienne (160)
Mussels with Saffron and Mustard - Moules au Safran et a la Moutarde (166)
Mussels with Leeks and Red Verjus - Moules aux Poireaux et Verjus [167]
Scallops with Citrus-Braised Endive - Coquilles St Jacques aux Endives Braises [168]
Monkfish Stew - Bourride de Lotte [172]
Sauteed Atlantic Salmon with Leeks - Saumon de l'Atlantique Poele aux Poireaux
Lemon Trout with Haricots Verts and Almonds - Truite aux Haricots Verts et Amandes (178)
Trout with Haricots Verts, Capers, and Lemons [179]
Skate Fish with Fennel-Onion Confit and Tapenade Sauce [180]
Skate Fish with Lyonaisse Potatoes and Red Wine Jus [181]
Rouget with Couscous and Tomato Confit Broth [181]
Pike Barigoule - Brochet a la Barigoule[184]
Cod with a Stew of Sweet Peppers - Cabillaud et Piperade [187]
Pan-Seared Sole with Potatoes and Parsley Lemon Brown Butter [188]
Mediterranean Bass with Squid, Fennel, and Tomatoes - Loup de Mer a la Provencale (189)
Roast Chicken - Poulet Roti (192)
Skirt Steak with Caramelized Shallots and Red Wine Jus - Bavette a la Bordelaise (209)
Braised Beef with Red Wine - Boeuf Bourguignone (212)
Haricots Verts with Shallots [236]
Sauteed Spinach with Garlic Confit [236]
Morels and Peas with Onion Confit [237]
Glazed Vegetables - Legumes Glaces [243]
Glazed Pearl Onions - Oignons Grelots Glaces [244]
Provencal Vegetables - Byaldi (Rattatouille) (245)
Cauliflower Gratin - Gratin de Chou-Fleur (246)
- The Delicious Life Does Cauliflower Gratin!
French Fries - Pommes Frites [249]
Fried Lattice Potatoes - Pommes Gaufrettes [249]
Potato Puree - Puree de Pommes de Terre [250]
Sauteed Potatoes with Onion Confit - pommes de Terre a la Lyonnaise [251]
Potato Gratin - Gratin de Pommes de Terre [252]
Macaroni Gratin - Gratin de Macaroni (253)
Red Rice - Riz Rouge de Camargue [256]
Moroccan Couscous - Couscous Marocain [256]
Flageolets with Garlic Confit [257]
DESSERTS
Créme Caramel [264]
Vanilla Bean Pots de Creme [268]
Dark Chocolate Mousse - Mousse au Chocolat Noir (270)
Chocolate Mousse Tart with Hazelnut Crust - Tarte au Chocolate [271]
Lemon Tart - Tarte au Citron (272):
Grandma Sheila's Cheesecake Tart with Huckleberries - La Tarte au Fromage Blanc et Myrtilles de Grand-Mere Sheila [273]
Tarte Tatin [276]
Strawberry Tart - Tarte aux Fraises [278]
Almond Cake with Strawberry Rhubarb Compote - Gateau aux Amandes, Compote de Fraises et de Rhubarbe [282]
Chocolate Bouchons - Bouchons au Chocolate (284):
Raspberry Napoleon - Napoleon aux Framboises [285]
Chocolate Terrine wit Custard Sauce and Pistachios - Marquise au Chocolat, Creme Anglaise et Pistaches [289]
Fruit Sorbets - Sorbets aux Fruits (290)
Vanilla Ice Cream - Glace a la Vanille [292]
Coffee Ice Cream
Chocolate Ice Cream
Prune Ice Cream with Armagnac - Glace aux Pruneaux et à L'Armagnac (296)
Apple Ice Cream with Calvados [297]
Cream Puff with Vanilla Ice Cream and Chocolate Sauce - Profiteroles (300)
French Toast with Apricots - Pain Perdu aux Apricots [302]
Poached Prunes - Pruneaux Poches [303]
Sweet Crepes with Peaches and Pastry Cream - Crepes aux Peches, Creme Patissiere [304]
Fresh Cheese with Fruit and Honey - Fromage Frais aux Fruits et au Miel [305]
Sugar Cookies - Biscuits au Sucre (306)
Cats' Tongues Cookies - Langues de Chat [306]
Almond Petit Fours - Financiers aux Amandes [307]
Vanilla Macaroons - Macarons a la Vanilla [310]
BASIC PREPARATIONS AND TECHNIQUES
Garlic Confit (312)
Onion Confit [312]
Fennel-Onion Confit, Tomato Confit [313]
Soffritto, Piperade [314]
Basil Puree, Preserved Lemon [315]
House Vinaigrette (315)
Aioli [315]
Roux, Mornay Sauce, Clarified Butter, Maitre d'Hotel Butter [316]
Chicken Stock [317]
Veal Stock, White Veal Stock [318]
Beef Stock [319]
Vegetable Stock, Fish Fumet [320]
Shellfish Broth, Chicken Jus [321]
Lamb Jus [322]
Red Wine Jus [323]
Pine Nut Crust (324)
And here is the biggest secret of all: a limited preview of the Bouchon cookbook is on google books. You're welcome very much.
Other Recipes from the Bouchon Bakery:
Thomas Keller Oreos (TKOs)
- at Jumbo Empanadas
- at Tasty Planner
- Bats (for Halloween) at TheKitchn
Nutter Butter Cookies from Bouchon Bakery
- at Italian Dish
Gingerbread Cookies from Bouchon Bakery
- at Shine
Some of us might get upset that 1) TKells' recipes are available "for free" on the web when he's trying to make living by selling the book on which he and his team worked so diligently and/or 2) I am making them all the more easily accessible by compiling them in one place, but ... seriously? Do some of us really believe that access to 30-something of the 300 recipes in the book, less than 30% of the book, put together by someone who isn't even smart enough to calculate percentages, will deter cooks from buying the book?
Kelly says
Wow, thanks for this!!!
Ninette says
You are amazing!
Elizabeth says
Oh thank you for including me! I have also made the turned vegetables (http://strawberriesinparis.com/2009/10/30/neds-impromptu-fall-dinner/) and duck confit (http://strawberriesinparis.com/2008/11/24/duck-insanity/) from his cookbook!
Sarah J. Gim says
Kelly: Glad that you appreciate the twentyteen hours on a Friday night I spent searching google :D
Ninette: I try to tell myself of that every day, but it's nice to be reminded on days like today when I forget. Thanks! ;)
Elizabeth: How could I forget that Duck Confit! It has been added! Even though I am not a fan of duck and I always think to myself, "Duck with feet" when I hear "duck confit"
SinoSoul says
This is the recipe I referred as I wrote up my Bouchon Bev Hills review last nite: http://thepauperedchef.com/2007/04/the_duck_confit.html . And yes, I did send the confit de canard back. It was beyond salty for me. Lesley Balla said her table gobbled theirs up. Now I'm having a mid-day TK crisis.
Sarah J. Gim says
SinoSoul: mid-day TK crisis? maybe you should cope by buying a Porsche. or the complete set of 4 cookbooks.
sippitysup says
T. Keller Favorite Simple Roast Chicken
http://www.sippitysup.com/simple-roast-chicken-is-more-than-a-enough-to-fill-your-belly/