The Complete Robuchon: French Home Cooking for the Way We Live Now with More than 800 Recipes: A CookbookAn incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.” Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation. The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without. |
Contents
Stocks and Sauces | 33 |
Hotpots Soups and Potages | 63 |
Crudités and Hors dOeuvres | 121 |
Salads and Starters | 156 |
Eggs | 203 |
Fish and Seafood | 225 |
Offal and Stuffing | 348 |
Butchers Meats | 359 |
Poultry and Rabbit | 452 |
Other editions - View all
The Complete Robuchon: French Home Cooking for the Way We Live Now with More ... Joel Robuchon No preview available - 2008 |
The Complete Robuchon: French Home Cooking for the Way We Live Now with More ... Joel Robuchon No preview available - 2008 |
Common terms and phrases
½ cup 15 minutes 20 minutes bay leaf beans boil bouillon cube bouquet garni bowl broth carrots celery chervil chicken chopped cloves cloves garlic coarse salt colander cold water cover crème fraîche cubes cup 10 cl diced drain Dutch oven eggs fish fleur de sel flour foams foie gras garlic lardons leaves leek lemon juice low heat meat medium heat Melt minutes COOKING mushrooms neutral oil onions ounces paper towels parsley pinch of pepper pinch of salt potatoes pound 500 g pounds 1 kg Preheat the oven PREPARATION 10 minutes quart refrigerator Remove Rinse roast salad salt and pepper Salt Pepper sauce sauté Season SERVES 4 PREPARATION shallots side simmer skillet slotted spoon soup spatula Sprinkle stirring strainer sugar tablespoon butter tablespoon minced tablespoons olive oil Taste for salt teaspoon teaspoon butter thyme tomatoes veal vegetables vinegar washed whisk wooden spoon yolks zucchini