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.

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.

L atelier of Jo l Robuchon

Author: Joël Robuchon
Publisher: Van Nostrand Reinhold Company
ISBN: 0442026528
Release Date: 1998
Genre: Cookery, French

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.

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

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.

Simply French

Author: Patricia Wells
Publisher: William Morrow Cookbooks
ISBN: 0688143563
Release Date: 1995-10-25
Genre: Cooking

How can a good cook become a great cook? It's all in the details. Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with Simply French, you will never cook the same way again. Knowing when to season and how Appreciating the simple process of reducing a sauce Allowing meats and poultry to rest so they release maximum flavor The simple art of straining a sauce for a refined condensed flavor Knowing why dried herbs are no substitute for fresh In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

32 Yolks

Author: Eric Ripert
Publisher: Random House
ISBN: 9780812992984
Release Date: 2016-05-17
Genre: Biography & Autobiography

"Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, but once the plates had been cleared, his unhappiness returned. Then he met Jacques, a locally renowned chef and restaurant owner. Jacques took Eric under his wing, letting him into his kitchen everyday after school where he would teach Eric how to make real chocolate mousse and regale him with stories from his travels. Watching Jacques and the obvious pride he took in his work, Eric began to see a future for himself, one in which his lifelong love of food could become something that he shared with other people. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding kitchens in Paris, serving under legendary chefs like Joel Robuchon and Jean Louis Palladin and trying to survive the brutal, exacting environment of their kitchens. Like Jacques Pepin's classic memoir The Apprentice, Eric Ripert's is a coming of age story about how he learned to cook and finally found his place in the 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.

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

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.

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.

Marcus at Home

Author: Marcus Wareing
Publisher: HarperCollins
ISBN: 9780008184483
Release Date: 2016-09-22
Genre: Cooking

Marcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants – the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell’s.

Marco Pierre White in Hell s Kitchen

Author: Marco Pierre White
Publisher: Random House
ISBN: 9781448177639
Release Date: 2013-07-31
Genre: Cooking

Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre White: the first and the greatest enfant terrible of the cookery world. His book, White Heat, caused a sensation on publication in 1990. Now Marco puts his chef's whites back on and returns to the kitchen for the first time in years as he puts the celebrities through their paces on this exciting and enduringly popular television show, moving into its third series. The colourful chef, as famous for his ability to make headlines as for making headturning dishes, serves up 100 delicious recipes in this mouthwatering cookery book. Alongside the wonderful recipes - ranging from partridge pie with creamy wild mushroom sauce to melting chocolate souffle with vanilla cream - come shortcuts, masterful tips and tricks of the trade. Marco Pierre White is a natural for television and this fully illustrated book allows his talents to shine. Use this book at home and you'll have a taste of what it's like to cook in the company of a culinary genius.