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The Complete Robuchon
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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. Joel 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 Meuniere, 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."
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About the Author

Jo�l Robuchon was born in Poitiers, France, in 1945 and began his apprenticeship at a hotel restaurant when he was fifteen years old. In 1981, he opened his own restaurant in Paris, Jamin, which had earned three Michelin stars by 1984. It was the fastest rise in the guidebook's history. Named "Chef of the Century" in 1989 by the Gault Millau, he now works as a consultant and runs L'Atelier restaurants around the world.

Reviews

FRENCH PRAISE FOR THE COMPLETE ROBUCHON "Ce n'est pas la technologie qui a inspir� le grand cuisinier Jo�l Robuchon, mais une fascination pour les techniques cluinaires, qu'il n'a eu, au long de sa carri�re, de cesse de ma�triser. Le Tout Robuchon est une explication, une vulgarization au bon sens du terme, de la cuisine du ma�tre, capable de fixer souverainement les saveurs et les ar�mes, dominant la technique, m�fiante envers les exercises de style ou les effets de mode. ... Les 660 recettes de Jo�l Robuchon montrent qu'il est un passeur remarquable, initiateur plus qu'innovateur, l'�motion culinaire resultant de l�conomie des moyens mis en oeuvre." "The great cook Jo�l Robuchon is inspired not by technology but by his fascination with culinary techniques, which he has continued to acquire and refine throughout his career. Tout Robuchon is an explanation and a popularization (in the best sense) of a master's cooking, full of intense flavors and aromas, beyond technique, leery of stylish exercises and fashionable effects. . . . These recipes show Robuchon to be a remarkable teacher." - Jean-Claude Ribaut, Le Monde "Clair et complet, il restitue six-cents recettes, qui se fondent sur quarante ans d'exp�rience. Tr�s accessible, il a l'avantage de passer en revue autant de preparations simples ... que de recettes sophistiqu�es ..., adapt�es aux tabl�es familiales et � vos repas de f�tes." "Clear and complete, Tout Robuchon is based on 40 years of experience. Very accessible, it offers as many simple preparations as it does sophisticated recipes, adapted for the family table and your holiday meals." - V. J.-L., Valeur Actuelles "Couronn� "cuisinier du si�cle," Jo�l Robuchon n'a pourtant perdu ni la t�te ni le sens de l'essentiel. Adul� de Tokyo � Las Vegas par les clients de ses 12 restaurants . . . . R�unies dans un ouvrage sans fioritures, ses 660 recettes �prouv�es . . . . Rassurant et inspirant. ... Du steak au poivre � la cuisson des mojettes, tous les classiques d'une bonne maison d�filent, de l'entr�e au dessert." "Despite having been crowned 'chef of the century, '... worshipped from Tokyo to Las Vegas by the patrons of his 12 restaurants, ... Jo�l Robuchon has lost neither his head nor his sense of the essential. ... The well-tested recipes gathered in this unpretentious work [are] reassuring and inspiring. From steak au poivre to bean cookery, all the classics of good home cooking are here, from starters to dessert." - Paris-Match "Qui n'a r�v� d'avoir pour professeur de cuisine un des plus grands chefs? ... C'est chose faite avec cet ouvrage qui d�cortique l'art et la mani�re de Robuchon pour tous les apprentis chefs. La cuisine fa�on Robuchon est r�llement � la port�e de tous ceux qui le veulent." "Who hasn't dreamed of having one of the greatest of chefs for a cooking teacher? . . . That dream comes true in this work that dissects the art and the methods of Robuchon for everyone learning to cook. Cooking the Robuchon way is now truly possible for anyone." - Nice Matin "Un livre de cuisine, un vrai, pas un de ces ouvrages truffes de belles photos et de recettes irrealisables. 800 recettes classees par produit . . . tres simples . . . ou beaucoup plus sophistiquees . . . toutes dans le register classique de la cuisine francaise chere a Joel Robuchon, sont proposes, mais l'essentiel n'est finalement pas la. Il est dans ce milliard d'informations distillees tout au long des 800 pages et qui vont repondre a toutes les questions que le cuisinier de tous les jours se pose." "A true cookbook, not one of those works truffled with pretty photographs and impossible recipes. 800 recipes grouped by ingredients . . ., from the very simple . . . to the much more sophisticated . . ., all classics of French cookery dear to Jo�l Robuchon, are presented, but in the end they aren't what's essential here. What is truly valuable is the wealth of information dispensed throughout these 800 pages, which will answer every cook's everyday questions." - Bourgogne Aujourd'hui "Un cadeau de Joel Robuchon . . . ecrites dans un langage simple et comprehensible . . . tout y est. ... Merci pour cette nouvelle bible." "A gift from Jo�l Robuchon . . . written simply and comprehensibly. . . . Everything is here. Thanks for this new bible!" - l'Alsace "La cuisine d'un grand chef a la portee de tous." "A great chef's cooking at everyone's fingertips." - Marie Claire Idees

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