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The Complete Robuchon

Joel Robuchon; translated from the French by Robin H.R. Bellinger

Published by Knopf, 2008
ISBN 10: 0307267199 / ISBN 13: 9780307267191
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About the Book

Bibliographic Details

Title: The Complete Robuchon

Publisher: Knopf

Publication Date: 2008

Binding: Hardcover

Book Condition: Near Fine

Dust Jacket Condition: Near Fine

Signed: Signed

Edition: First Edition.


Inscribed (in French), SIGNED, and dated (November, 2008) by Joel Robuchon on the half title page. The volume has gently pushed spine ends. The unclipped dust jacket, sleeved in mylar, has very light edge wear. First American Edition. Bookseller Inventory # 14050123

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Synopsis: 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.

About the Author: Joël 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.

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