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23 of 24 people found the following review helpful
5.0 out of 5 stars I wish more cookery books were like this!
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...
Published on 4 Feb 2010 by JuliaBalbilla

versus
3 of 5 people found the following review helpful
3.0 out of 5 stars Avec Caveat
This is a substantial tome and quite a good book to have in a collection.
It is not glossy, it is not colourful but it is useful.
You can learn quite a lot from it and find inspiration, which to me is what cookery books are about.
If getting started on building up that shelf of cookery books there is no reason not to have this early on the list...
Published 17 months ago by Amazon Customer


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23 of 24 people found the following review helpful
5.0 out of 5 stars I wish more cookery books were like this!, 4 Feb 2010
By 
JuliaBalbilla (Winchcombe, Gloucestershire) - See all my reviews
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This review is from: The Complete Robuchon (Hardcover)
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.
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7 of 8 people found the following review helpful
5.0 out of 5 stars The recipes stand scrutiny. It's magnificent, 28 Dec 2011
This review is from: The Complete Robuchon (Hardcover)
The name JoŽl 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!

JoŽl 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.
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24 of 29 people found the following review helpful
5.0 out of 5 stars A French masterpiece, 13 Nov 2008
This review is from: The Complete Robuchon (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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars The Craft Of A Great Cook, 16 Jun 2013
By 
The Wolf (uk) - See all my reviews
(VINE VOICE)    (TOP 100 REVIEWER)   
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This review is from: The Complete Robuchon (Hardcover)
This is a cookbook without pictures which gives you everything and
nothing to look up to when it comes to attempting to execute Joel
Robuchon's delicious dishes. "Terroir" has always had special meaning
in Chef Robuchon's cuisine; the perfect marriage of ingredients and
technique, reflecting both time and place and a lifetime's devotion to
the refinement of his vision. There is little in this wonderful book,
however, which would be beyond the skills of a confident home cook.

Duck, goose and pork have a very special place is his heart and many of
his delicious and easy-to-follow recipes give a new twist to the notion
of "nose to tail" eating. Rich, robust, tasty and authentic, Robuchon's
food has its roots in French historical (and local) tradition whilst
allowing room for contemporary refinement. His "L'Atelier" restaurants
attest to the fact that Robuchon has moved on more than a little in recent
years but the bedrock of his culinary craft is beautifully preserved in
this weighty tome. As a companion volume 'Cuisine Actuelle', created in
collaboration with food writer Patricia Wells (Macmillan 1993), delivers
further insight into this great cook's contribution to gastronomic heaven.

Highly Recommended.
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1 of 1 people found the following review helpful
5.0 out of 5 stars complete cookery course, 27 Aug 2012
By 
R. J. de Bulat (UK) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   
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This review is from: The Complete Robuchon (Hardcover)
This is a cookery book of the old school: don't look for attractive pictures or celebrity chef endorsements, but this is probably where they learnt it all from, or a reference just like it, because this is a complete cookery course. As such, it contains classic recipes and their variations and lots of them. It also explains cooking terms and what effect the different cooking techniques have on the food, how to plan a dinner menu for guests and how to choose wine. I teach professional cookery to young, aspiring chefs and this is my choice for 1 of 2 reference books for the course and for their professional life. Whatever cooking you might like to do, this, or something like it, is invaluable as a culinary reference to keep on the book shelf. There are more famous books of this type, but this one is fairly compehensive and sold at a very good price, making it excellent value for money.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Cookery, 8 Mar 2012
This review is from: The Complete Robuchon (Hardcover)
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. The publishers have done a good job. The presentation is first class and the paper easy to read from. I find the recipes interesting and successful. Never a day passes that I do not consult and feel encouraged to attempt a recipe. I am so pleased I bought this book as I find in it all I wish from a cookery book
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4 of 5 people found the following review helpful
5.0 out of 5 stars A comprehensive course, 3 Mar 2010
By 
G. Heather - See all my reviews
(REAL NAME)   
This review is from: The Complete Robuchon (Hardcover)
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 superstructure. Several reviewers have remarked that it is not a '3-Star' cook book, but I've never quite understood what the point is of merely imitating, or at least trying to imitate, this sort of cooking. Those chefs have mastered their respective culinary traditions and gone on to refine it in their personal cooking. If you can cook everything in this cook book to a high standard then you have attained the ability, with the necessary imagination and drive, to do your own sort of fancy cooking without half heartedly cribbing another chef's personal work.
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10 of 13 people found the following review helpful
5.0 out of 5 stars Beats Delia (really), 16 Jan 2009
This review is from: The Complete Robuchon (Hardcover)
I Love this book. It has everything from basics like "how to panfry a steak" to fantastic complicated dishes. The recipes are explained in a straight forward way and are very easy to follow. The results are fantastic. Some recipes are more complicated than others, but they have been wonderfully adapted for the home cook. This is one of those classic cookbooks that can become the backbone in your kitchen library. I have yet to try a recipe from this book that does not meet up with my expectations. There are no photographs in this book, This however does not take away any of the magic of this book, Organized by type of food (i.e turnip-where there are 3 or more recipes, etc), you can find recipes for almost anything. I have found that often in cookbooks with illustrations/photographs, one tends to ignore the recipes that do not have photographs, in that sense this book is better, because you don't get distracted by a pretty picture.
It is a book that is meant to be used as a cook book, NOT a coffee table book like The French Laundry Cookbook, Recipes from a 3 Star Chef Limited Edition or The Big Fat Duck Cookbook (although all 3 fantastic) tend to be.
Highly recommendable
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5.0 out of 5 stars Excellent., 10 July 2014
This review is from: The Complete Robuchon (Hardcover)
Excellent.
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5.0 out of 5 stars Five Stars, 30 Jun 2014
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This review is from: The Complete Robuchon (Hardcover)
Gift for newly qualified Chef. No problems.
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The Complete Robuchon
The Complete Robuchon by Joel Robuchon (Hardcover - 31 Oct 2008)
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