Quote:
Originally Posted by javadog
Make Boeuf Bourguignon from Thomas Keller's recipe in his Bouchon cookbook. It's worth it if you do it right and it will teach you a new perspective on how to cook recipes like that, if you think about why he does it the way he does it. No cheating, no substitutions.
If you don't have that cookbook (shame on you...) you can get the recipe here:
A Keller Recipe | Kitchen Musings
JR |
Thank you, I am assembling the ingredients tomorrow in preparation for NY Eve. If I can make it tomorrow night and keep it, should be that much better on Saturday night.
I have downloaded your link information and also a few others, including:
I am watching, reading and researching more tonight.