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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



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The Complete Robuchon

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The Complete Robuchon Cover

 

Synopses & Reviews

Publisher Comments:

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.”

Joël 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 classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as 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 flavors—the genius for which he is rightly celebrated—Robuchon 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.

Review:

"Robuchon might be a three Michelin-starred chef-owner of an empire of restaurants, but in this back-to-basics compendium of classic French recipes, he shows that he still knows how to cook at home. He also knows how to teach: though the book has no illustration and his instructions tend to be terse, a cook with basic skills should make great progress just by cooking through the book's pages, from stock to meats and fish, every kind of vegetable and pastries. Robuchon features each ingredient (e.g., turbot or cauliflower) or food category (e.g., cold cream soups or fruit-based desserts) in several treatments to show its versatility, building on his introductory tips for sections and certain recipes. Most dishes are as French as can be, including worldwide standbys like sole meunire and beef bourguignon and regional treasures like John Dory with almonds and tomato confit or Hare Royale. But reflecting the passage of time and the influx of immigrants into France, Robuchon also includes some unusual recipes such as Tunisian-inspired langoustines in brik packets with basil. Cooking from this book certainly makes the full breadth of refined French cooking seem more within reach for the nonprofessional." Publishers Weekly (Copyright Reed Business Information, Inc.)

About the Author

Born in 1945, Joël Robuchon has been cooking since the age of fifteen, and now oversees the worldwide group of restaurants called L’Atelier de Joël Robuchon.

Product Details

ISBN:
9780307267191
Author:
Robuchon, Joel
Publisher:
Knopf Publishing Group
Translator:
Bellinger, Robin H. R.
Author:
Robuchan, Joel
Author:
Bellinger, Robin H. R.
Subject:
Cookery, french
Subject:
Regional & Ethnic - English, Scottish & Welsh
Subject:
Regional & Ethnic - French
Subject:
French
Subject:
Cooking and Food-French
Copyright:
Publication Date:
20081131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
2-COLOR
Pages:
832
Dimensions:
9.5 x 7.6 x 2.1 in 3.25 lb

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Related Subjects

Cooking and Food » Regional and Ethnic » French

The Complete Robuchon New Hardcover
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$40.00 In Stock
Product details 832 pages Knopf Publishing Group - English 9780307267191 Reviews:
"Publishers Weekly Review" by , "Robuchon might be a three Michelin-starred chef-owner of an empire of restaurants, but in this back-to-basics compendium of classic French recipes, he shows that he still knows how to cook at home. He also knows how to teach: though the book has no illustration and his instructions tend to be terse, a cook with basic skills should make great progress just by cooking through the book's pages, from stock to meats and fish, every kind of vegetable and pastries. Robuchon features each ingredient (e.g., turbot or cauliflower) or food category (e.g., cold cream soups or fruit-based desserts) in several treatments to show its versatility, building on his introductory tips for sections and certain recipes. Most dishes are as French as can be, including worldwide standbys like sole meunire and beef bourguignon and regional treasures like John Dory with almonds and tomato confit or Hare Royale. But reflecting the passage of time and the influx of immigrants into France, Robuchon also includes some unusual recipes such as Tunisian-inspired langoustines in brik packets with basil. Cooking from this book certainly makes the full breadth of refined French cooking seem more within reach for the nonprofessional." Publishers Weekly (Copyright Reed Business Information, Inc.)
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