The Complete Robuchon

  • Filename: the-complete-robuchon.
  • ISBN: 9780307267191
  • Release Date: 2008
  • Number of pages: 813
  • Author: Joël Robuchon
  • Publisher: Knopf



Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.

The Complete Robuchon

  • Filename: the-complete-robuchon.
  • ISBN: 9780307267191
  • Release Date: 2008
  • Number of pages: 813
  • Author: Joël Robuchon
  • Publisher: Alfred a Knopf Incorporated



Features over eight hundred easy-to-follow, step-by-step recipes that include updated versions of classic French dishes, a variety of regional specialties, and family favorites, all adapted for the home cook and contemporary palate.

The Complete Robuchon

  • Filename: the-complete-robuchon.
  • ISBN: 1906502226
  • Release Date: 2008
  • Number of pages: 606
  • Author: Joel Robuchon
  • Publisher:



Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and 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 and 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 and has since established Ateliers in Las Vegas, New York and London.

La Cuisine de Jo l Robuchon

  • Filename: la-cuisine-de-jo-l-robuchon.
  • ISBN: 1841881341
  • Release Date: 2001
  • Number of pages: 183
  • Author: Joël Robuchon
  • Publisher: Seven Dials



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.

Joel Robuchon Cooking Through the Seasons

  • Filename: joel-robuchon-cooking-through-the-seasons.
  • ISBN: 0847818993
  • Release Date: 1995
  • Number of pages: 183
  • Author: Joël Robuchon
  • Publisher: Rizzoli International Publications



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.

The Complete Bocuse

  • Filename: the-complete-bocuse.
  • ISBN: 208020095X
  • Release Date: 2012
  • Number of pages: 783
  • Author: Paul Bocuse
  • Publisher: Flammarion-Pere Castor



Legendary chef Paul Bocuse is the authority on classic French cuisine, with multiple awards, three Michelin stars, and numerous bestselling cookbooks to his name. In this volume, he shares 500 simple, traditional French recipes for sweet and savory dishes that emphasize the use of fresh, wholesome, and widely available ingredients-from soups to soufflés, by way of terrines, fish, meat, vegetables, cakes, and pastries. Intended for the amateur home chef-and providing a wealth of inspiration for the experienced cook, too-these recipes are designed to be prepared with ease at home, allowing readers to recreate and reinterpret iconic mainstays of French cuisine in their own kitchen.

My Best Jo l Robuchon

  • Filename: my-best-jo-l-robuchon.
  • ISBN: 2841237923
  • Release Date: 2016-01-12
  • Number of pages: 112
  • Author: Joël Robuchon
  • Publisher: Ducasse Books



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

French Regional Food

  • Filename: french-regional-food.
  • ISBN: 0711236054
  • Release Date: 2014-10-15
  • Number of pages: 312
  • Author: Loic Bienassis
  • Publisher: Frances Lincoln



A detailed, highly illustrated celebration of French traditional food, region by region, with recipes and an introduction by Joel Robuchon. Featuring more than 250 recipes and products, the book is divided into 27 chapters each corresponding to a distinctive regional cuisine. A culinary exploration of the French terroirs, landscapes, atmospheres and traditions, as well as iconic ingredients, traditional dishes and emblematic recipes.

32 Yolks

  • Filename: 32-yolks.
  • ISBN: 9780679644460
  • Release Date: 2016-05-17
  • Number of pages: 256
  • Author: Eric Ripert
  • Publisher: Random House



NEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart. Ripert’s parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert’s father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris’s most elite restaurants, where Ripert discovered that learning to cook was the easy part—surviving the line was the battle. Taking us from Eric Ripert’s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself—and his home—in the kitchen. Praise for Eric Ripert’s 32 Yolks “Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.”—Chicago Tribune “With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him.”—The Wall Street Journal “Eric Ripert makes magic with 32 Yolks.”—Vanity Fair “32 Yolks may not be what you’d expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert’s story is, for the most part, one of profound loss.”—Los Angeles Times “This book demonstrates just how amazing Eric’s life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man.”—David Chang

The French Laundry Cookbook

  • Filename: the-french-laundry-cookbook.
  • ISBN: 9781579657567
  • Release Date: 2016-10-25
  • Number of pages: 336
  • Author: Thomas Keller
  • Publisher: Artisan Books



2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Larousse Gastronomique

  • Filename: larousse-gastronomique.
  • ISBN: 0307464911
  • Release Date: 2009
  • Number of pages: 1206
  • Author: Joël Robuchon
  • Publisher: Clarkson Potter



This resource offers an index of classic and modern cooking techniques, tools of the trade, and recipes; four-color ingredient glossaries; culinary histories/biographies of the greatest chefs; full-color photos, including over four hundred behind-the-scenes images of upscale restaurants; and more.

Institut Paul Bocuse Gastronomique

  • Filename: institut-paul-bocuse-gastronomique.
  • ISBN: 9780600634522
  • Release Date: 2016-10-13
  • Number of pages: 720
  • Author: Institut Paul Bocuse
  • Publisher: Hachette UK



The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

Guy Savoy

  • Filename: guy-savoy.
  • ISBN: 1584793627
  • Release Date: 2004-04-01
  • Number of pages: 192
  • Author: Guy Savoy
  • Publisher: Stewart, Tabori and Chang



Offers recipes for simple but flavorful dishes that emphasize seasonal fruits and vegetables and meticulously blended seasonings, in such dishes as lamb stew with spring vegetables, cheese souffle, and Mediterranean quiche.

Cooking School

  • Filename: cooking-school.
  • ISBN: 0847849945
  • Release Date: 2016-09-27
  • Number of pages: 656
  • Author: Alain Ducasse
  • Publisher: Rizzoli International Publications



Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook—it’s a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home.Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader’s pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students. From recipes for simple condiments and fundamental sauces to the iconic dishes of French cuisine and international cooking, including sushi and curries, and pastry recipes, including composed cakes and confections, Cooking School turns readers into true masters of their own kitchens."

White Heat 25

  • Filename: white-heat-25.
  • ISBN: 1784720003
  • Release Date: 2015-04-07
  • Number of pages: 192
  • Author: Marco Pierre White
  • Publisher: Mitchell Beazley



A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the UK restaurant scene, featuring striking photographs of his kitchen and his cooking. Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it w as originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. Marco Pierre White, the original 'enfant terrible', has earned his place in British culinary history as much for his strong temperament as for his unique talent as a chef. The youngest chef ever to earn three Michelin stars, he has become not only a star chef of international renown and food icon of our time, but also a multimillionaire entrepreneur. White Heat has combined sales of over 75,000 copies since first publication in 1990 This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all time Features 73 recipes and reportage from behind the scenes in Marco's kitchen, illustrated with iconic photographs by Bob Carlos Clarke 'White Heat is an edifying read ... a book that breaks new ground.' - Time Out 'Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally well on your coffee table or kitchen worktop.' - GQ 'Amazingly religious experience' - Anthony Bourdain 'White Heat is as unlike any previously published cook book as Marco is unlike any run of-the-mill chef.' - Sunday Telegraph

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