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The Complete Robuchon
Robuchon is the most influential French chef of the post-nouvelle cuisine era Since the mid-eighties he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant He is renowned for the relentless perfectionism of his cuisine His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine In particular his cuisine is seen as harkening back to a more authentic even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato pureeIn The Complete Robuchon he offers us
his recipes (over 800) secrets and tips from the perfect omelette to vegetable soup leg of lamb to marinated mussels to his renowned potato puree every dish is described in detail starting with the ingredients he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times 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'AtelierBorn 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 3000 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
his recipes (over 800) secrets and tips from the perfect omelette to vegetable soup leg of lamb to marinated mussels to his renowned potato puree every dish is described in detail starting with the ingredients he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times 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'AtelierBorn 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 3000 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
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