Latelier Of Joel Robuchon

Author : Patricia Wells
Publisher : Van Nostrand Reinhold Company
ISBN 13 :
Total Pages : 272 pages
Book Rating : 4.80/5 ( download)

DOWNLOAD NOW!

Download or read book L'atelier of Joël Robuchon written by Patricia Wells and published by Van Nostrand Reinhold Company. This book was released on 1998 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.

Author : Joel Robuchon
Publisher : Knopf
ISBN 13 : 0307267199
Total Pages : 833 pages
Book Rating : 4.91/5 ( download)

DOWNLOAD NOW!

Download or read book The Complete Robuchon written by Joel Robuchon and published by Knopf. This book was released on 2008-11-04 with total page 833 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Cathy Chaplin
Publisher : Rowman & Littlefield
ISBN 13 : 1493006665
Total Pages : 368 pages
Book Rating : 4.63/5 ( download)

DOWNLOAD NOW!

Download or read book Food Lovers' Guide to® Los Angeles written by Cathy Chaplin and published by Rowman & Littlefield. This book was released on 2013-12-17 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Favorite restaurants and landmark eateries • Farmers markets and farm stands • Specialty food shops, markets and products • Food festivals and culinary events • Places to pick your own produce • Recipes from top local chefs • The best cafes, taverns, wineries, and brewpubs

Author : Joël Robuchon
Publisher : Rizzoli International publication
ISBN 13 : 9780847818990
Total Pages : 0 pages
Book Rating : 4.93/5 ( download)

DOWNLOAD NOW!

Download or read book Joel Robuchon Cooking Through the Seasons written by Joël Robuchon and published by Rizzoli International publication. This book was released on 1995 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust.

Author : Nadia Volf
Publisher : Editions Assouline
ISBN 13 : 9781614282648
Total Pages : 200 pages
Book Rating : 4.41/5 ( download)

DOWNLOAD NOW!

Download or read book Food and Life written by Nadia Volf and published by Editions Assouline. This book was released on 2014-10-06 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Whereas today's fashionable diets create deficiencies and imbalances, and deprive us of part of the joy of living, [this book offers] a celebration of food as an integral part of happiness ... Robuchon offers ... recipes balanced for all seasons and all stages of life, and ... acupuncturist and neuropharmacologist Dr. Nadia Volf provides detailed explanations of the nutritional virtues of fruits, vegetables, beans, grains, meats, and fish--and their effects on our physical and mental well-being"--Amazon.com.

Author : Joël Robuchon
Publisher : Seven Dials
ISBN 13 : 9781841881348
Total Pages : 183 pages
Book Rating : 4.41/5 ( download)

DOWNLOAD NOW!

Download or read book La Cuisine de Joël Robuchon written by Joël Robuchon and published by Seven Dials. This book was released on 2001 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to all--even beginner cooks. Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth water--and send you straight to the kitchen.

Author : Fredrik Berselius
Publisher : Phaidon Press
ISBN 13 : 9780714875774
Total Pages : 0 pages
Book Rating : 4.75/5 ( download)

DOWNLOAD NOW!

Download or read book Aska written by Fredrik Berselius and published by Phaidon Press. This book was released on 2018-05-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant. He celebrates the heritage and tradition of his native Sweden, his land in upstate New York, and a deep appreciation for the restaurant's home in Brooklyn. Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography. "Mr. Berselius is the rare chef who thinks like an artist and gets away with it." —Pete Wells, New York Times

Author : Joël Robuchon
Publisher : Ducasse Books
ISBN 13 : 9782841237920
Total Pages : 0 pages
Book Rating : 4.23/5 ( download)

DOWNLOAD NOW!

Download or read book My Best: Joël Robuchon written by Joël Robuchon and published by Ducasse Books. This book was released on 2016-01-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make Joël Robuchon's ten finest recipes: Tomato and crab millefeuille * Sea urchin and fennel *Cream of sea urchins and fennel * Langoustine and truffle ravioli * Caviar jelly with cauliflower cream * Crown of langoustines * Tender salmon roasted in virgin olive oil * Smoked bacon, onion and truffle tart * Gratin of macaroni with truffles, celery, and foie gras * Lamb, eggplant, zucchini, and tomato pie * Savarin with Kirsch

Author : Neal I. Rosenthal
Publisher : Macmillan + ORM
ISBN 13 : 1429957786
Total Pages : 270 pages
Book Rating : 4.86/5 ( download)

DOWNLOAD NOW!

Download or read book Reflections of a Wine Merchant written by Neal I. Rosenthal and published by Macmillan + ORM. This book was released on 2008-04-29 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: A leading importer of limited-production wines of character and quality takes us on an intimate tour through family-owned vineyards in France and Italy and reflects upon the last three decades of controversy, hype, and change in the world of wine In the late 1970s, Neal I. Rosenthal set out to learn everything he could about wine. Today, he is one of the most successful importers of traditionally made wines produced by small family-owned estates in France and Italy. Rosenthal has immersed himself in the culture of Old World wine production, working closely with his growers for two and sometimes three generations. He is one of the leading exponents of the concept of "terroir"—the notion that a particular vineyard site imparts distinct qualities of bouquet, flavor, and color to a wine. In Reflections of a Wine Merchant, Rosenthal brings us into the cellars, vineyards, and homes of these vignerons, and his delightful stories about his encounters, relationships, and explorations—and what he has learned along the way—give us an unequaled perspective on winemaking tradition and what threatens it today. Rosenthal was featured in the documentary film Mondovino and is one of the more outspoken figures against globalization, homogenization, and the "critic-ization" of the wine business. He was also a major subject in Lawrence Osborne's The Accidental Connoisseur. His is an important voice in defense of the individual and the artisanal, and their contribution to our quality of life.

Author : Bénédict Beaugé
Publisher : Wiley
ISBN 13 : 9780471376736
Total Pages : 0 pages
Book Rating : 4.36/5 ( download)

DOWNLOAD NOW!

Download or read book L'atelier of Alain Ducasse written by Bénédict Beaugé and published by Wiley. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean–François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard′s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L′Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse′s five star pupils: Franck Cerutti, Jean–Louis Nomicos, Jean–François Piège, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Bénédict Beaugé visits Alain Ducasse′s suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse′s culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France′s most prestigious restaurants: the Louis XV–Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.