The Complete Robuchon

Author: Joël Robuchon
Publisher: Knopf
ISBN: 9780307267191
Release Date: 2008
Genre: Cooking

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

Author: Joël Robuchon
Publisher: Alfred a Knopf Incorporated
ISBN: 9780307267191
Release Date: 2008
Genre: Cooking

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

Author: Joel Robuchon
Publisher:
ISBN: 1906502226
Release Date: 2008
Genre: Cooking

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

Author: Joël Robuchon
Publisher: Ducasse Books
ISBN: 2841237923
Release Date: 2016-01-12
Genre: Cooking

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

Author: Joël Robuchon
Publisher: Rizzoli International Publications
ISBN: 0847818993
Release Date: 1995
Genre: Cooking

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

Author: Paul Bocuse
Publisher: Flammarion-Pere Castor
ISBN: 208020095X
Release Date: 2012
Genre: Cooking

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

Author: Joël Robuchon
Publisher: Seven Dials
ISBN: 1841881341
Release Date: 2001
Genre: Cooking

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

Author: Loic Bienassis
Publisher: Frances Lincoln
ISBN: 0711236054
Release Date: 2014-10-15
Genre: Cooking

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.

The Reading Group Insider

Author: The eBook Insider
Publisher: Knopf Group E-Books
ISBN: 9780307949929
Release Date: 2011-10-04
Genre: Fiction

The Reading Group Insider is a valuable resource for everything you need to know about reading groups. If you are looking for ideas to enhance your current group's experiences, interested in joining a reading group, or starting one of your own, the suggestions within The Reading Group Insider will get you started on the right path. This is the place to find excerpts to browse for help with choosing good discussion titles; Q&As with the authors of some tried and true reading group picks; recipes to complement what you're reading; tips on how to start or join a reading group of your own; travel and field trip ideas to spice up your meetings; and much more. Suggested discussion questions are provided for different genres and types of books, including book-to-film adaptations and memoirs. Over 50 suggestions of reading group titles from both favorite and emerging authors are presented within as well, all with extra content or reading group guides included so that the resources you need are right at your fingertips. Once you've consulted The Reading Group Insider, you'll be eager to start reading, meeting and discussing! (A Publication of The eBook Insider Series)

Institut Paul Bocuse Gastronomique

Author: Institut Paul Bocuse
Publisher: Hachette UK
ISBN: 9780600634522
Release Date: 2016-10-13
Genre: Cooking

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

Bouchon

Author: Thomas Keller
Publisher: Artisan Books
ISBN: 9781579657543
Release Date: 2016-10-25
Genre: Cooking

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Guy Savoy

Author: Guy Savoy
Publisher: Stewart, Tabori and Chang
ISBN: 1584793627
Release Date: 2004-04-01
Genre: Cooking

Offers recipes for simple but flavorful dishes that emphasize seasonal fruits and vegetables and meticulously blended seasonings, in such dishes as lamb stew with spring vegetables, cheese souffle, and Mediterranean quiche.

White Heat 25

Author: Marco Pierre White
Publisher: Mitchell Beazley
ISBN: 1784720003
Release Date: 2015-04-07
Genre: Cooking

A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the UK restaurant scene, featuring striking photographs of his kitchen and his cooking. Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it w as originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. Marco Pierre White, the original 'enfant terrible', has earned his place in British culinary history as much for his strong temperament as for his unique talent as a chef. The youngest chef ever to earn three Michelin stars, he has become not only a star chef of international renown and food icon of our time, but also a multimillionaire entrepreneur. White Heat has combined sales of over 75,000 copies since first publication in 1990 This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all time Features 73 recipes and reportage from behind the scenes in Marco's kitchen, illustrated with iconic photographs by Bob Carlos Clarke 'White Heat is an edifying read ... a book that breaks new ground.' - Time Out 'Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally well on your coffee table or kitchen worktop.' - GQ 'Amazingly religious experience' - Anthony Bourdain 'White Heat is as unlike any previously published cook book as Marco is unlike any run of-the-mill chef.' - Sunday Telegraph

The French Laundry Cookbook

Author: Thomas Keller
Publisher: Artisan Books
ISBN: 9781579657567
Release Date: 2016-10-25
Genre: Cooking

2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Ripailles

Author: Stephane Reynaud
Publisher: Allen & Unwin
ISBN: 9781925267631
Release Date: 2015-07-01
Genre: Cooking

Parisian chef Stephane Reynaud writes beautiful recipes that stretch from simple home cooking to fanciful dishes. In Ripailles - French for 'Feasts' - he presents the best of the French kitchen and delves into the very roots of French cuisine. Ripailles is gorgeously designed and is bursting with photographs and whimsical illustrations. More than just a cookbook, it's a treasure to adore.