There are recipes you make once and then there are those that you couldn’t leave well enough alone. When I first made Thomas Keller’s chocolate bouchons, all I had were big 3-ounce timbale molds from Sur la Table. This chocolate…
Entries Tagged as 'Thomas Keller'
A Keller Recipe
April 9th, 2007 · 27 Comments · Main Courses
Boeuf Bourguignon is a classic French concoction that braises beef chunks with red wine, preferably a full bodied one such as a Burgundy or a Cabernet Sauvignon. Included also in the stew are garlic, shallots, onions and other aromatics such…
How sweet it is…
March 6th, 2007 · 28 Comments · Chocolate, Desserts
Bouchon — just the name itself evokes cuteness. But what exactly is it? I bought Thomas Keller’s book Bouchon expressedly for his recipe of one of my all-time-favorite food – duck confit. However, browsing through this massive tome and salivating…
