Synopses & Reviews
Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermandeacute;. These are among the worldandrsquo;s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasseandrsquo;s famous vegetable andldquo;cookpotandrdquo; and Hermandeacute;andrsquo;s ispahan to Ripertandrsquo;s bluefin tuna and Bouludandrsquo;s sea bass, each volume in
My 10 Best offers a masterandrsquo;s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
Synopsis
Make Joand#235;l Robuchonand#8217;s ten finest recipes: Tomato and crab millefeuille * Sea urchin and fennel *Cream of sea urchins and fennel * Langoustine and truffle ravioli * Caviar jelly with cauliflower cream * Crown of langoustines * Tender salmon roasted in virgin olive oil * Smoked bacon, onion and truffle tart * Gratin of macaroni with truffles, celery, and foie gras * Lamb, eggplant, zucchini, and tomato pie * Savarin with Kirschand#160;and#160;
About the Author
Chef Joandeuml;l Robuchon, who owns restaurants in Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Singapore, Taipei, and Tokyo, has been awarded 25 Michelin starsandmdash;more than any other chef in the world. Robuchon has long been an advocate of a pure, honest cuisine. Through his long-running French TV series, Bon appandeacute;tit bien sanducirc;r he has popularized regional produce and brought fine chefs into the public eye. His Atelier restaurants appeal to a cosmopolitan clientele and their open kitchens let customers observe the preparation of inventive meals in warm and elegant surroundings. Now at the peak of his profession, Robuchon has lost nothing of his simplicity.