The Complete Robuchon

Titre : The Complete Robuchon
Auteur : Joël Robuchon
Éditeur : Knopf
ISBN-13 : 9780307267191
Libération : 2008

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Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.

The Complete Robuchon

Titre : The Complete Robuchon
Auteur : Joël Robuchon
Éditeur : Alfred a Knopf Incorporated
ISBN-13 : 9780307267191
Libération : 2008

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Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.

The Complete Robuchon

Titre : The Complete Robuchon
Auteur : Joel Robuchon
Éditeur :
ISBN-13 : 1906502226
Libération : 2008

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Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier. Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.

My Best Jo l Robuchon

Titre : My Best Jo l Robuchon
Auteur : Joël Robuchon
Éditeur : Ducasse Books
ISBN-13 : 2841237923
Libération : 2016-01-12

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Make Joël Robuchon’s ten finest recipes: Tomato and crab millefeuille * Sea urchin and fennel *Cream of sea urchins and fennel * Langoustine and truffle ravioli * Caviar jelly with cauliflower cream * Crown of langoustines * Tender salmon roasted in virgin olive oil * Smoked bacon, onion and truffle tart * Gratin of macaroni with truffles, celery, and foie gras * Lamb, eggplant, zucchini, and tomato pie * Savarin with Kirsch

Joel Robuchon Cooking Through the Seasons

Titre : Joel Robuchon Cooking Through the Seasons
Auteur : Joël Robuchon
Éditeur : Rizzoli International Publications
ISBN-13 : 0847818993
Libération : 1995

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The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust.

The Complete Bocuse

Titre : The Complete Bocuse
Auteur : Paul Bocuse
Éditeur : Flammarion-Pere Castor
ISBN-13 : 208020095X
Libération : 2012

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Legendary chef Paul Bocuse is the authority on classic French cuisine, with multiple awards, three Michelin stars, and numerous bestselling cookbooks to his name. In this volume, he shares 500 simple, traditional French recipes for sweet and savory dishes that emphasize the use of fresh, wholesome, and widely available ingredients-from soups to soufflés, by way of terrines, fish, meat, vegetables, cakes, and pastries. Intended for the amateur home chef-and providing a wealth of inspiration for the experienced cook, too-these recipes are designed to be prepared with ease at home, allowing readers to recreate and reinterpret iconic mainstays of French cuisine in their own kitchen.

La Cuisine de Jo l Robuchon

Titre : La Cuisine de Jo l Robuchon
Auteur : Joël Robuchon
Éditeur : Seven Dials
ISBN-13 : 1841881341
Libération : 2001

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From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to all--even beginner cooks. Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth water--and send you straight to the kitchen.

French Regional Food

Titre : French Regional Food
Auteur : Loic Bienassis
Éditeur : Frances Lincoln
ISBN-13 : 0711236054
Libération : 2014-10-15

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A detailed, highly illustrated celebration of French traditional food, region by region, with recipes and an introduction by Joel Robuchon. Featuring more than 250 recipes and products, the book is divided into 27 chapters each corresponding to a distinctive regional cuisine. A culinary exploration of the French terroirs, landscapes, atmospheres and traditions, as well as iconic ingredients, traditional dishes and emblematic recipes.

L atelier of Jo l Robuchon

Titre : L atelier of Jo l Robuchon
Auteur : Joël Robuchon
Éditeur : Van Nostrand Reinhold Company
ISBN-13 : 0442026528
Libération : 1998

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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.

Food and Life

Titre : Food and Life
Auteur : Marion Florence Lansing
Éditeur : READ BOOKS
ISBN-13 : 1443792519
Libération : 2009-02

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Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.