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 Robuchon’s 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 Robuchon’s 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 Couteaux’s 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.

The Complete Robuchon: French Home Cooking for the Way We Live Now with More than 800 Recipes: A Cookbook

Cookbooks, Food & Wine

Robuchon, Joël

Cooking Education & Reference

KNOPF

Jo?l Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with,the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Beno?t Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Jo?l Robuchon explains why potatoes, caviar, scallops, c?pe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five prot?g?s. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition.

L'atelier Of Joel Robuchon: The Artistry of a Master Chef and His Proteges

Amiard, Hervé

Wells, Patricia

Cooking Methods

Harvest

A detailed, highly illustrated celebration of French traditional food, region by region, with recipes and an introduction by Joel Robuchon. Featuring more than 250 recipes and products, the book is divided into 27 chapters each corresponding to a distinctive regional cuisine. A culinary exploration of the French terroirs, landscapes, atmospheres and traditions, as well as iconic ingredients, traditional dishes and emblematic recipes.

French Regional Food

Bienassis, Loic

Beverages & Wine

Frances Lincoln

The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust

Joel Robuchon Cooking Through the Seasons

Regional & International

Rizzoli

From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to all--even beginner cooks. Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth water--and send you straight to the kitchen.

La Cuisine De Joel Robuchon: A Seasonal Cookbook

Seven Dials

This text contains 52 recipes based on Joel Rubochon's cookery column in the French magazine "Le Journal de Dimanche" from 1990 to 1992. Dishes include red salmon grilled with garlic butter, baked asparagus with mousseline sauce, fresh pumpkin soup, and honey-roast lamb with rosemary and olives. Alongside the recipes, Robuchon offers tips and instructions on how to get the best out of ingredients, how to combine flavours and colours, and also instructs on simmering, browning and roasting. The book is divided into four sections, with recipes specific to the needs and availability of each season.

Cuisines Des Quatres Saisons

Chrysalis Books

Larousse gastronomique, coffret 3 volumes

Larousse

Ma cuisine pour vous

Reference

Language Study & Reference

R. Laffont

A serious cook book on 130 new recipes of French cuisine. Many wonderful full color photographs with detailed notes and how to instructions on preparation by noted Chef Joel Robuchon. Some tasty meals are inside with many organic and vegetable dishes. A true delight to use and cook your favorite dishes.

Le meilleur et le plus simple de Robuchon

Celebrities & TV Shows

ROBERT LAFFONT

Le meilleur et le plus simple de la pomme de terre

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