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The Complete Robuchon Paperback – 31 Oct 2008

4.6 out of 5 stars 56 customer reviews

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Product details

  • Paperback: 610 pages
  • Publisher: Grub Street; First Edition edition (31 Oct. 2008)
  • Language: English
  • ISBN-10: 1906502226
  • ISBN-13: 978-1906502225
  • Product Dimensions: 15.6 x 4.7 x 23.4 cm
  • Average Customer Review: 4.6 out of 5 stars 56 customer reviews
  • Amazon Bestsellers Rank: 6,242 in Books (See Top 100 in Books)
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Product description

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

Chosen by Elfreda Pownall (Food Editor of the Sunday Telegraph) as the cookbook she could not live without. --Stella magazine

...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

About the Author

Joel 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." --This text refers to an out of print or unavailable edition of this title.


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