The Complete Robuchon

By
Joel Robuchon
Grub Street Publishing

Robuchon is the most influential French chef of the post-nouvelle

cuisine era. Since the mid-eighties, he has been called the primus
inter pares of Paris' three star chefs for his work both at Jamin and at
his eponymous restaurant. He is renowned for the relentless
perfectionism of his cuisine. His food was seen as instrumental in
leading French cuisine away from the excesses - and excessive
reductionism - of nouvelle cuisine. In particular, his cuisine is seen
as harkening back to a more authentic, even bourgeois French
cuisine - cuisine actuelle - which focuses on making each ingredient
taste of itself. He has mentored such distinguished chefs as Gordon
Ramsay and Michael Caines and his signature dishes include a
cauliflower cream with caviar and potato puree.In "The Complete
Robuchon" he offers us his recipes (over 800), secrets and tips: from
the perfect omelette to vegetable soup, leg of lamb to marinated
mussels, to his renowned potato puree every dish is described in
detail starting with the ingredients, he tells you how to clean and
prepare them down to the way to hold the pan and precise cooking
times. 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.

Grub Street Publishing

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