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L'atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges Hardcover – 24 Oct 1997

5.0 out of 5 stars 2 customer reviews

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Product details

  • Hardcover: 248 pages
  • Publisher: John Wiley & Sons; 1 edition (24 Oct. 1997)
  • Language: English
  • ISBN-10: 0471292974
  • ISBN-13: 978-0471292975
  • Product Dimensions: 23.5 x 2.1 x 29.2 cm
  • Average Customer Review: 5.0 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: 1,225,233 in Books (See Top 100 in Books)
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Product description

From the Inside Flap

L′Atelier of Joël Robuchon Text by Patricia Wells L′Atelier As in painting, sculpture, or music, the art of gastronomy is born in the artist′s studio–the kitchen. Presented in this body of culinary artistry, this atelier is a glimpse of the inner workings of Chef Joël Robuchon′s kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier. Joël Robuchon is recognized as being one of the greatest chefs in the world. In this book, he has welcomed us into his privileged and secret universe, so that we may gain a better understanding of his inspiration, share in his knowledge, discover his work methods, his way of choosing ingredients, and of expressing and marrying flavors. Thanks to Patricia Wells′ passionate and mouth–watering text, and over 300 unforgettable photographs by Hervé Amiard, Joël Robuchon′s creative force bursts through the three sections of this unique work with the beauty and clarity of genius revealed.

From the Back Cover

Joël Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate–with,the first time ever, all the "inside" information–the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier–we watch from the wings, able to observe the genesis of creation in Robuchon′s own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today′s most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Benoît Guichard, and Maurice Guillouet. The Products–we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Joël Robuchon explains why potatoes, caviar, scallops, cèpe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon′s own quest for raw perfection. The Recipes–we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five protégés. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition.

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Top customer reviews

on 4 January 1999
Format: Hardcover
0Comment| 5 people found this helpful. Was this review helpful to you?YesNoReport abuse
on 5 February 1999
Format: Hardcover
0Comment| 3 people found this helpful. Was this review helpful to you?YesNoReport abuse

Most helpful customer reviews on 3.8 out of 5 stars 8 reviews
5.0 out of 5 starsFive Stars
on 20 September 2017 - Published on
Format: Hardcover|Verified Purchase
17 people found this helpful.
4.0 out of 5 starsGood Omnibus of Profile, Pictures, and Recipes
on 1 June 2004 - Published on
Format: Hardcover|Verified Purchase
2 people found this helpful.
5.0 out of 5 starsWonderful, sumptuous cooking from a French master using loads of truffles, caviar and foie gras. First class all the way.
on 28 August 2009 - Published on
Format: Hardcover
2 people found this helpful.
3.0 out of 5 starsOld Robuchon
on 25 July 2014 - Published on
Format: Hardcover
10 people found this helpful.
5.0 out of 5 starsAs a Chef, one of the best cookbooks out there.
on 4 January 1999 - Published on
Format: Hardcover
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