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Review
The rest of the gastronomic world may play with nitrogen gas or conduct jolly television cook-alongs, but France's Joel Robuchon quietly issues a back-to-basics collection of 800 recipes for the home kitchen. No pictures, no gimmicks, just precise step-by-step instruction from a perfectionist chef. The man either has no imagination, or is the one, true sensible chef left on the planet --Terry Durack, The Independent on Sunday
I expected the Complete Robuchon to be rather complicated, but its the opposite - simple versions of the classics, a really French charcuterie section with things like chitterlings, and over 800 recipes. Good value --The Observer Food Monthly
... Its surprisingly difficult these days to find a decent recipe for turnip. You have to turn to a Frenchman for that. Joel Robuchon's smothered baby turnips with chicken juices takes 25 minutes to produce and elevates this unstylish veg to new and glorious heights --The Telegraph Magazine
Certainly worth taking seriously. Robuhon is the most influential French chef of the Poist-nouvelle cuisine era. He is renowned for the relentless perfectionism of his cuisine, which looks back to an authentic, even bourgeois French cuisine, which focuses on making each ingredient taste of itself. This is a book for serious cooks. --The Oxford Times
He's the man who quit cooking at the age of 50, only to return with his cleverly casual yet utterly creative Atelier restaurants. Surprisingly, though, when it came to writing the definitive cookbook, the great Robuchon has gone back to basics. Stocks, sauces, forgotten regional recipes and a little culinary folklore make this a guide to traditional greatness. There's no Atelier recipes ... but the legendary Robuchon mash is there. Phew! Why buy? For the last word on French cooking, from a master. --Joanna Saville, Australian Gourmet Traveller
There is, however, every reason to buy The Complete Robuchon (Grub Street, £25) by Joel Robuchon, a chef who greatly surpasses Gordon Ramsay in the matter of Michelin stars (17 to 13) ... it is great value. Ignore the recipes with expensive ingredients (foie gras) or rare ones (mirabelle plums); the majority are simple, delicious and cheap. I have cooked the best roast chicken, a delectable lemon tart, soups, vegetable dishes and sauces and stews, all superb, from this book. If I had to own just one cookery book, this would be it. --The Spectator
With over 800 recipes (seven pages on pot-au-feu), the regional chapter, including tariflette de Savoie and buckwheat porridge with bacon, is particularly tempting ... Recipes are stated with exemplary clarity --The Independent
It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his deserved fame. --Irish Homes
...packed with gutsy, bourgeois cuisine, with plenty of simple, rustic dishes. Apart from the recipes, Robuchon gives away all his secrets and tips ... a book destined to be a kitchen essential. --Fork magazine
This instant classic will be a kitchen companion for life. If I owned one cookbook it would be this. --John Lewis, Waterstones
...packed with gutsy, bourgeois cuisine, with plenty of simple, rustic dishes. Apart from the recipes, Robuchon gives away all his secrets and tips ... a book destined to be a kitchen essential. --Fork magazine
I expected the Complete Robuchon to be rather complicated, but its the opposite - simple versions of the classics, a really French charcuterie section with things like chitterlings, and over 800 recipes. Good value --The Observer Food Monthly
... Its surprisingly difficult these days to find a decent recipe for turnip. You have to turn to a Frenchman for that. Joel Robuchon's smothered baby turnips with chicken juices takes 25 minutes to produce and elevates this unstylish veg to new and glorious heights --The Telegraph Magazine
Certainly worth taking seriously. Robuhon is the most influential French chef of the Poist-nouvelle cuisine era. He is renowned for the relentless perfectionism of his cuisine, which looks back to an authentic, even bourgeois French cuisine, which focuses on making each ingredient taste of itself. This is a book for serious cooks. --The Oxford Times
He's the man who quit cooking at the age of 50, only to return with his cleverly casual yet utterly creative Atelier restaurants. Surprisingly, though, when it came to writing the definitive cookbook, the great Robuchon has gone back to basics. Stocks, sauces, forgotten regional recipes and a little culinary folklore make this a guide to traditional greatness. There's no Atelier recipes ... but the legendary Robuchon mash is there. Phew! Why buy? For the last word on French cooking, from a master. --Joanna Saville, Australian Gourmet Traveller
There is, however, every reason to buy The Complete Robuchon (Grub Street, £25) by Joel Robuchon, a chef who greatly surpasses Gordon Ramsay in the matter of Michelin stars (17 to 13) ... it is great value. Ignore the recipes with expensive ingredients (foie gras) or rare ones (mirabelle plums); the majority are simple, delicious and cheap. I have cooked the best roast chicken, a delectable lemon tart, soups, vegetable dishes and sauces and stews, all superb, from this book. If I had to own just one cookery book, this would be it. --The Spectator
With over 800 recipes (seven pages on pot-au-feu), the regional chapter, including tariflette de Savoie and buckwheat porridge with bacon, is particularly tempting ... Recipes are stated with exemplary clarity --The Independent
It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his deserved fame. --Irish Homes
...packed with gutsy, bourgeois cuisine, with plenty of simple, rustic dishes. Apart from the recipes, Robuchon gives away all his secrets and tips ... a book destined to be a kitchen essential. --Fork magazine
This instant classic will be a kitchen companion for life. If I owned one cookbook it would be this. --John Lewis, Waterstones
...packed with gutsy, bourgeois cuisine, with plenty of simple, rustic dishes. Apart from the recipes, Robuchon gives away all his secrets and tips ... a book destined to be a kitchen essential. --Fork magazine
Product Description
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. He 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.In The Complete Robuchon he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you 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.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. ***Winner of the Gourmand Cookbook Awards 2008 Best Cookbook Translation***
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Most Helpful Customer Reviews
18 of 18 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
As well as a wealth of recipes, this book includes notes on individual ingredients including how to choose and store them. There are also notes on techniques and kitchen equipment plus historic information. The chapters are :
Stocks and Sauces
Soups, Broths and Potages
Crudités and Hors d'oeuvres
Salads and starters
Eggs
Fish and Seafood
Offal and Stuffing
Butcher's Meats
Poultry and Rabbit
Game
Vegetables
Pasta, Rice, Grains and Gratins
One-dish Meals and Regional Specialities
Desserts
Jams and Preserves
There is also a glossary.
The book has been translated from French and some of the English renditions are rather quaint, but easily understood. I feel that the purpose of the book is to teach us how to cook with good quality, simple ingredients. I, for one, will look at the humble carrot in a new light in future.
Stocks and Sauces
Soups, Broths and Potages
Crudités and Hors d'oeuvres
Salads and starters
Eggs
Fish and Seafood
Offal and Stuffing
Butcher's Meats
Poultry and Rabbit
Game
Vegetables
Pasta, Rice, Grains and Gratins
One-dish Meals and Regional Specialities
Desserts
Jams and Preserves
There is also a glossary.
The book has been translated from French and some of the English renditions are rather quaint, but easily understood. I feel that the purpose of the book is to teach us how to cook with good quality, simple ingredients. I, for one, will look at the humble carrot in a new light in future.
5 of 5 people found the following review helpful
Format:Hardcover
The name Joël Robuchon might not mean too much to you ... unless you are a food professional, a passionate home cook, interested in classic French cooking, a lover of fine food or a collector of the best cookbooks. Consider this as an introduction to one of the most celebrated of contemporary French chefs and one who has been awarded more Michelin Stars than any other chef. You know they don't give those away free with cornflakes... not even top-quality cornflakes!
Joël has a restaurant empire that reaches from Europe to America and Asia. That's not bad for a lad who had to find a job when he was only 15 years old. He was born in 1945 and by 1966 he was the official chef of La Tour de France, the most prestigious sporting event in the country. At 28 he was the head chef at Harmony-Lafayette and cooking 3000 meals each day (OK, he did have staff). Jamin in Paris was opened in 1981 and within 3 years he had 3 Michelin Stars under his belt.
The Complete Robuchon is a hefty tome of over 800 recipes. It looks an overwhelming size on the bookshelf but dip into these pages and you'll see that it's not going to spend much time on those bookshelves. This is a practical cookbook with sensible and accessible recipes that will be recognisable to family cooks all over France and beyond. Don't be put off by the weight of the book nor the French name but rather focus on the quality of the dishes.
These are not cheffy recipes. It's good old-fashioned cooking. Roast Duck is basic, traditional and delicious, and simple Buttered Cabbage relies on the quality of the produce rather than complicated cooking techniques. Skate Wings with Capers takes 2 minutes to prepare and only 13 minutes to cook. That's less time than most preprepared "instant" meals.
My favourite chapter is that of One-dish Meals and Regional Specialities, not because it's French food but rather because it has some of the finest rustic family cooking. Aligot is a winner of a dish of mashed potatoes, cheese and cream, and hails from the Massif Central, the central mountain range. Parisian Custard Tart is a lovely dessert but it's not difficult, and nods to bistros and cafes and visits to the Louvre.
The Complete Robuchon deserves respect for its breadth of information. It must surely be considered a classic, not because the author is star-spangled but because the recipes stand scrutiny. It's magnificent.
Joël has a restaurant empire that reaches from Europe to America and Asia. That's not bad for a lad who had to find a job when he was only 15 years old. He was born in 1945 and by 1966 he was the official chef of La Tour de France, the most prestigious sporting event in the country. At 28 he was the head chef at Harmony-Lafayette and cooking 3000 meals each day (OK, he did have staff). Jamin in Paris was opened in 1981 and within 3 years he had 3 Michelin Stars under his belt.
The Complete Robuchon is a hefty tome of over 800 recipes. It looks an overwhelming size on the bookshelf but dip into these pages and you'll see that it's not going to spend much time on those bookshelves. This is a practical cookbook with sensible and accessible recipes that will be recognisable to family cooks all over France and beyond. Don't be put off by the weight of the book nor the French name but rather focus on the quality of the dishes.
These are not cheffy recipes. It's good old-fashioned cooking. Roast Duck is basic, traditional and delicious, and simple Buttered Cabbage relies on the quality of the produce rather than complicated cooking techniques. Skate Wings with Capers takes 2 minutes to prepare and only 13 minutes to cook. That's less time than most preprepared "instant" meals.
My favourite chapter is that of One-dish Meals and Regional Specialities, not because it's French food but rather because it has some of the finest rustic family cooking. Aligot is a winner of a dish of mashed potatoes, cheese and cream, and hails from the Massif Central, the central mountain range. Parisian Custard Tart is a lovely dessert but it's not difficult, and nods to bistros and cafes and visits to the Louvre.
The Complete Robuchon deserves respect for its breadth of information. It must surely be considered a classic, not because the author is star-spangled but because the recipes stand scrutiny. It's magnificent.
24 of 27 people found the following review helpful
Format:Hardcover
This is so much more than a how-to cookbook - instead it covers all its bases, with recipes ranging from the perfect fried egg or vegetable stock to cassoulet. It is undaunting for a cooking newbie, and sumptuous enough for a proper foodie. The genius of this book is that by giving me the basics, I was undaunted by the more adventurous recipes suggested.
Recipes are divided, on the whole, into prime ingredients, and this serves as an encylopaedia not only on how to cook them, but when to buy them and what to look for. Each method is explained in a simple, detailed fashion, offering hints and trivia along the way (aided by the classic and simple design). I can honestly say that this is an excellent guide to have on the kitchen bookshelf - great both as a reference and as an inspiration.
Recipes are divided, on the whole, into prime ingredients, and this serves as an encylopaedia not only on how to cook them, but when to buy them and what to look for. Each method is explained in a simple, detailed fashion, offering hints and trivia along the way (aided by the classic and simple design). I can honestly say that this is an excellent guide to have on the kitchen bookshelf - great both as a reference and as an inspiration.
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Most Recent Customer Reviews
Cookery
There is only one thing wrong with this book, the loose cover which annoyingly slips and falls of constantly. As regards everything else I have nothing but praise. Read more
Published 2 months ago by medicus
So unlike the restuarant
I had the pleasure of eating at Joel Robuchon's restaurant in London and it was a great experience with fabulous food that was decadent and full of intricacies. Read more
Published 4 months ago by Syriat
Great companion
I have a few cookbooks at home and this one is truly great. I have now done about 15 recipes out of the book and feel like I have not failed a single one - the recipes are... Read more
Published 10 months ago by rogallp
A grown-up version of Delia
Back when I was just starting to get interested in cooking, I knew that I could always turn to Delia Smith's books to tell me how long to roast a chicken for, or how to make... Read more
Published 16 months ago by Gary Evans
The Complete Robuchon by Joel Robuchon
All in all a good book but no wow effect. Personaly I wish to have a book that comes with a cd
Published 19 months ago by Raf Griep
Fantastic introduction to french cookery
Great book, Great recipes that are easy to follow. Doesnt require far fetched ingredients that you have to go to mars for. Makes cooking a pleasure.
Published 20 months ago by sarmanasco
A must buy
Can't fault it. Everything I've cooked so far has come out superb. This book is great for the keen home cook that wants to expand their culinary knowledge and expertise. Read more
Published 23 months ago by Josh
A comprehensive course
This is a wonderful book, which explains cooking processes with fautless clarity. It represents a synthesis of contemporary French cooking, from the foundations to the... Read more
Published on 3 Mar 2010 by G. Heather
Somewhat Boring but Also Understated Elegance
I had high expectations for this book because Robuchon is a master in classic French cuisine but has also shown to be one of the avant-garde chefs of our time. Read more
Published on 28 Jan 2010 by Jonas S. Mathiesen
How to cook everything, perfectly.
I must admit, I was surprised when I first flicked through the pages of this book in a local well known bookshop. Read more
Published on 16 Jan 2010 by Mr. W. P. Burgess
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