Complete Robuchon

Product Description

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 & 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
- & 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 & Michael Caines & his signature dishes include a cauliflower cream with caviar & potato puree. In The Complete Robuchon" he offers us his recipes (over 800) secrets & 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 & prepare them down to the way to hold the pan & precise cooking times. It is all here
- a catalogue of the basics of French cuisine & a broad sampling of dishes that have earned the author his titles of glory & 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 & 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 & has since established Ateliers in Las Vegas New York & London."