THE COMPLETE ROBUCHON BY JOEL ROBUCHON

French Cuisine from Joel Robuchon

In The Complete Robuchon by Joel Robuchon he offers us his recipe, over 800, secrets and tips. From the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree. 

• Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant.
• Robuchon is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine.
• In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself.
• He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.
• Every dish is described in detail starting with the ingredients, how to clean and prepare them down to the way to hold the pan and precise cooking times.
• 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.
• Hardback
• Pages: 606
• Published: 2008
• Language: English