L'atelier of JoŽl Robuchon: The Artistry of a Master Chef and His Protťgťs
Presented in this body of culinary artistry, this atelier is a glimpse of the inner workings of Chef Joel Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his proteges, trained in his atelier. Joel Robuchon is recognized as being one of the greatest chefs in the world. In this book, he has welcomed us into his privileged and secret universe, so that we may gain a better understanding of his inspiration, share in his knowledge, discover his work methods, his way of choosing ingredients, and of expressing and marrying flavors.
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bacon Benoit Guichard blend boil over high bouquet garni butter over moderate cannelloni caviar celery cepes chef chestnuts chopped Christophe Cussac cook crispy cuisine dish Dominique Bouchet Drain duck eggplant extra-virgin olive oil fennel finely diced fish flavors foie gras fresh almonds fresh thyme galette garlic garlic cloves garnish gas mark grilled ground white pepper high heat ingredients Jamin jelly Joel Robuchon juice kitchen large skillet lemon lightly lobster low heat Maurice Guillouet meat menu minutes mixture moderate heat mushrooms onions ounces parsley pastry peanut oil Philippe Groult Place potato puree Prepare remaining Remove restaurant rinse roast Robu salt and pepper sauce scallops sea salt Serve immediately shallots shell sieve simmer skillet slices small bowl Spoon Sprinkle star anise sweetbreads tablespoons tart Taste for seasoning teaspoon thyme toss truffle unsalted butter veal vegetables vinaigrette warmed dinner plates whisk Wine suggestion zucchini