There is a common misconception about the degree of difficulty associated with French cooking. If Julia Child introduced French cooking to the servantless American cooks, I think Thomas Keller simplified French bistro cooking for home chefs through his book Bouchon. Thomas is the genius behind Restaurant French Laundry, Per Se and, of course, Bistro Bouchon. Thomas talks about French basics such as how to make a basic white wine butter sauce ("Beurre Blanc"), roast chicken ("Poulet Roti"), a red wine jus ("Jus" is pronounced as "ju" and not "juice"), French fries ("Pommes Frites") and many many more wonderful recipes. What I love about cooking is not only do you travel the world through food but you also learn a new language. Proud to say that my French vocabulary is increasing one recipe at a time. One day I shall enjoy a meal at Bouchon or even at the French Laundry (hopefully even meet Thomas) but until then I shall taste vicariously through his recipes.
Bouchon is available at any good book store.
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