on 4 January 1999
This cookbook/textbook is beautifully written and photographed. I recommened it to anyone who is a chef or aspires to be one. The recipes are a bit intense, so a lot of knowledge would help in the creation of the dishes. Caviar, truffles, potatoes, mushrooms? These are some of the finest things that the culinary world has to offer. Reading about one of the greatest chefs in the world will humble any cook. I admire him for his life long devotion to cooking. Robuchon is not a Chef who's idea of "making it" is resting on his laurels.