When Thomas Keller, owner of the Napa Valley';s French Laundry, decided to open a second eatery, he wanted it to be a place that was more casual, serving less complicated food. Thus, Bouchon was born. This cookbook contains recipes for the emblematic bistro dishes served at Bouchon, interpreted and executed as they';ve never been before.  The chef/proprietor of the French Laundry--"the most exciting place to eat in the United States" ("The New York Times")--presents 150 recipes that capture the impact of this extraordinary food. 200 color photos.