Strawberries, rhubarb, lemon, and sugar are all it takes to fix a batch of the sassiest pink sauce you’ve ever tasted.
Recipes from Bouchon
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 gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.
Almond Cake with Strawberry-Rhubarb Compote
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Escargots ~ Snails with Herb Butter
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.