« Friday Fry #22 | Main | Friday Time Kill »

Comments

keiko

Jeanne, it was really interesting - never thought about the difference... I'm glad you had a lovely meal there. I was thinking about getting the book, had a quick look the other day and the photos were gorgeous.

I'm sorry I sent the previous message by mistake, I hope you can delete it.

Jeanne

Thanks Keiko-

No worries on the message...I'm going to make a try at the bouchon recipe (aka "high end brownies"this weekend.

Susana Conde

Thank you for your explanation of the difference between a bistro, a brasserie (please, correct the spelling in some places in your article, unless you want to write about the intimate attire for women at a particular French establishment)and a bouchon. I was particularly interested in the bouchon. I received Thomas Keller's book as a Christmas present and have been trying his recipes, one at a time, since then, to great and unfailing success. I recommend it to all who enjoy cooking simply and well. Thanks again, Susana

The comments to this entry are closed.

Join the mailing list

International World of Food Blogs

Search This Site


===========

AddThis Social Bookmark Button
Blog powered by TypePad
Member since 07/2004