What is this?

1. Cooking through the recipes and learning the techniques from Thomas Keller’s Bouchon cookbook.

2. Sharing my everyday culinary misadventures and revelations with you.



Why?

  • Please read my first post, How it all begins. Granted, this project has since evolved into much more than cooking through Bouchon and I hope you enjoy your stay regardless.

Where are the measurements in Keller’s recipes?

  • The exact recipes can be found in his book. They will not be published here. Get a copy and cook along with me!



Who are you?

What is your occupation?

Can you teach me how to cook?

  • Certainly. Holler at me: mel at bouchonfor2.com

What are your favourite restaurants in Vancouver?

What does your usual diet consist of?

  • I have hot oatmeal in the morning, then fruit and yogurt or salad for lunch. I never dress my salads. I eat a ton of fruits and vegetables, am easy on the refined carbohydrates, and my primary source of protein is raw fish and seafood. I hydrate through water, coffee, and wine. I never pass up on dessert, but avoid refined sugar otherwise. I snack a lot; I munch on edamame, fruit, and breakfast cereal throughout the day.



Still curious? Ask away by contacting me here.

Much love, Melody Fury xoxo