Synopses & Reviews
Paul Bocuse, hailed as "Chef of the Century" by the Gault and Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century.and#160; Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes:
Truffle Soup * Macaroni Gratin * Poached Eggs and#224; la Beaujolaise * Chicken Fricassee with Morels * Duck and Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croand#251;te with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with
Potato Scales * Tarte Tatinand#160;and#160;
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.
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.