About this item
An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed Chef of the Century.
Jol Robuchons restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.
Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchons updated versions of great classicsPot-au-Feu, Sole Meunire, Cherry Custard Tartas well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteauxs variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavorsthe genius for which he is rightly celebratedRobuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.
The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.
|Contributed by:||Bellinger, Robin H. R.|
|Publisher:||Knopf Doubleday Publishing Group|
|Publish Date:||Nov 04, 2008|
|Number of Pages:||832|
|Shipping Weight (in pounds):||3.25|
|Product in Inches (L x W x H):||9.5 x 7.6 x 1.9|
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