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4.6 out of 5 stars
4.6 out of 5 stars
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on 22 July 2017
Amazing, even for experienced cooks. Teaches the basics and a little more. Full of useful tips that you can use in everyday cooking
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on 7 June 2017
Love it
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on 4 February 2010
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
Fish and Seafood
Offal and Stuffing
Butcher's Meats
Poultry and Rabbit
Pasta, Rice, Grains and Gratins
One-dish Meals and Regional Specialities
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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on 20 March 2017
Everything ok
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TOP 500 REVIEWERon 19 August 2014
Think of this book as cookery text book or reference book. It is not a pretty coffee table book, but you will learn far more from this than you would from any J Oliver or H Blumenthal book. It is literally crammed with hundreds of classic French recipes. Mr Robuchon walks you through methods, teaching you techniques you may or may not have heard of, but more importantly teaching you the right way to do things. Don't be put off by this description, as his instructions are very straight forward and easy to follow. This is the sort of recipe reference book everyone should have on their kitchen shelf.
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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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on 4 February 2013
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.

On the other hand it is just a French hotel cook's take on French hotel cookery, however lauded he might be.
While there is a fair amount of useful information hidden in the text this is balanced by much of what is only of relevance to a hotelier being supplied with a certain quality of produce. This volume shouts, large inner city establishment.
The reader is left to work out when the author is talking through his toque.

I was horrified the first time I saw a French chef salt a fillet steak while searing it but having tasted the meat I understood why he did it. Robuchon's dissertation on lamb is, in my opinion driven by the same necessity. This is in effect ethnic Parisian commercial cookery.

If you already have an extensive collection of cookery books or are into popular contemporary titles you might want to pass.
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on 8 March 2012
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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on 3 March 2010
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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on 26 August 2014
Very good book with a great variety of recipes and techniques. A shame though that some recipes do not state exactly the outcome of the procedures e.g. "cook in low heat for 12 minutes" but does not state the temperature or what you should be looking for when cooked for 12 minutes.
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