The Complete Robuchon

The Complete Robuchon

Author: Joel Robuchon

Publisher:

ISBN: 1906502226

Category: Cooking

Page: 606

View: 768

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Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier. Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.
The Complete Robuchon
Language: en
Pages: 606
Authors: Joel Robuchon
Categories: Cooking
Type: BOOK - Published: 2008 - Publisher:

Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup,
La Cuisine de Joël Robuchon
Language: en
Pages: 183
Authors: Joël Robuchon, Nicolas de Rabaudy
Categories: Cooking
Type: BOOK - Published: 2001 - Publisher: Seven Dials

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
My Best: Joël Robuchon
Language: en
Pages: 112
Authors: Joël Robuchon
Categories: Cooking
Type: BOOK - Published: 2016-01-12 - Publisher: Ducasse Books

Make Joël Robuchon’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
The Flavour Thesaurus
Language: en
Pages: 400
Authors: Niki Segnit
Categories: Cooking
Type: BOOK - Published: 2010-06-21 - Publisher: Bloomsbury Publishing

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book follows the form of Roget's Thesaurus. The back section lists, alphabetically, 99
How to Market Books
Language: en
Pages: 472
Authors: Alison Baverstock
Categories: Social Science
Type: BOOK - Published: 2015-02-11 - Publisher: Routledge

'Baverstock is to book marketing what Gray is to anatomy; the undisputed champion.' Richard Charkin, Executive Director of Bloomsbury Publishing and President Elect of the International Publishers Association Over four editions, Alison Baverstock’s How to Market Books has established itself as the industry standard text on marketing for the publishing