The Complete Robuchon French Home Cooking for the Way We Live Now with More than 800 Recipes A Cookbook 1st Edition by Joel Robuchon ISBN 0307267199 9780307267191

The Complete Robuchon French Home Cooking for the Way We Live Now with More than 800 Recipes A Cookbook 1st Edition by Joel Robuchon  – Ebook PDF Instant Download/Delivery: 0307267199, 9780307267191
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Product details:

ISBN 10: 0307267199 
ISBN 13: 9780307267191
Author:  Joel Robuchon

An 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.

The Complete Robuchon French Home Cooking for the Way We Live Now with More than 800 Recipes A Cookbook 1st Table of contents:

1. Introduction to French Cooking Techniques

   • Fundamental cooking methods and essential kitchen skills.

   • Understanding French culinary terminology and equipment.

2. Appetizers and Soups

   • Recipes for traditional starters and soups, such as pâtés, terrines, and bisques.

3. Fish and Shellfish

   • Dishes highlighting seafood, including preparations like Sole Meunière and various shellfish recipes.

4. Meat and Poultry

   • Classic meat dishes, including roasts, braises, and preparations of lamb, beef, and poultry.

5. Vegetables and Side Dishes

   • Innovative takes on vegetable dishes and traditional French sides, such as gratins and purées.

6. Sauces and Stocks

   • Foundational sauces and stocks that form the base of French cuisine.

7. Pastries and Desserts

   • A range of desserts, from tarts to custards, showcasing French pastry techniques.

8. Regional Specialties

   • Exploration of dishes from various French regions, reflecting the diversity of French culinary traditions.

9. Everyday Cooking

   • Simplified recipes for daily meals, making French cooking accessible for home cooks.

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Tags: Joel Robuchon, Robuchon French, Recipes