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Book La Cuisine de Joel Robuchon: A Seasonal Cookbook

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La Cuisine de Joel Robuchon: A Seasonal Cookbook

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    Available in PDF - DJVU Format | La Cuisine de Joel Robuchon: A Seasonal Cookbook.pdf | Language: ENGLISH
    Joel Robuchon(Author)

    Book details


THE BOOK From France's greatest chef, and one of the most famous chefs of the last 100 years, here are the distilled principles of his cooking. From spring to winter he selects over fifty of the fresh products of each season - from asparagus to aubergines, lamb to hare, olive oil to mushrooms and tuna to scallops - and creates a detailed recipe, from soups to sorbets, and suggests an accompanying wine. The recipes range from original creations to traditional French favourites, but all are easy-to-follow and make truly great cuisine accessible to all.Fully illustrated throughout with specially commissioned photography and original prints and engravings.
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Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 183 pages
  • Joel Robuchon(Author)
  • Cassell Illustrated; 01 edition (28 Jun. 2001)
  • English
  • 6
  • Food & Drink

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Review Text

  • By [email protected] on 17 September 2001

    As a serious cook and serial buyer of cook books (mostly by professional cooks), I am used to using and consuming books of this stature on a fairly regular bases.What I have learnt to expect from my cook books is great recipes, accurately reproduced and easy to follow. Sadly, Monsieur Robuchon fails to provide the clarity and reliability that I have come to expect (and that most experienced, knowledgeable and skillfull home cooks whould expect)...While all the French standards are there, one is forced to ask the question "were these recipes tested in domestic kitchens?" I suspect not.Whilst seasonal cookbooks are all well and good, I would still welcome an index which works the conventional way (See Foie Gras in this diatribe of "how great am I") by including all the recipes contained therein.On the subject of "seasonal", I find it fascinating as an immigrant living in France that the word "Seasonal" crops up in all sorts of food publications. Not only here in France but also in numerous publications about French cuisine, written in other languages. In these publications there seems to be no mention of the vast amount of tinned, bottled and dried vegetables sold and consummed on a daily basis in France, taking no account of what's seasonal. Not to mention the huge choice of "mousseline" or, to the uninitiated, Powdered Mash, available to those unable to peel a potatoe, whatever the time of year.As a real enthusiast of good French food, prepared simply, using the finest and freshest local produce available, I found Monsuier Robucon's book unhelpful, uninspiring and inaccurate.Having had the opportunity to watch his Monday to Friday spot on French morning TV a number of times, I have formulated the opinion that he would like to preserve what he sees as the "mystisqe" behind his profession.In other words, Joel Robuchon doesn't care whether his "recipes" work for you or not.


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