My rating:
add to my books
Loading...
The Complete 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...more
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...more
Hardcover, 736 pages
Published
November 4th 2008
by Knopf
(first published January 1st 2008)
There is a good chance some of your friends read this book. Sign in to see!
sign in »
Friend Reviews
To see what your friends thought of this book,
please sign up.
This book is currently not featured on any Listopia lists.
Add this book to your favorite list »
Community Reviews
(showing
1-30
of
77)
This is how it goes for me with cookbooks: I get them, I make a few things from them, I love them...and I forget to review them on Goodreads. I need to change that.
I've made several recipes from this book, and it has never steered me wrong. On Friday, I made Pan-fried Duck Breasts, and that meal was so good, so simple, and so easy to make, that I had to come here and write a review of it. You think of high-end French cuisine, and you think of sauces and complexity, etc. But I've found ...more
I've made several recipes from this book, and it has never steered me wrong. On Friday, I made Pan-fried Duck Breasts, and that meal was so good, so simple, and so easy to make, that I had to come here and write a review of it. You think of high-end French cuisine, and you think of sauces and complexity, etc. But I've found ...more
It is not for nothing that Robuchon is considered by many to be the greatest chef of the 20th Century. The Complete Robuchon lacks many of the helpful illustrations that make Jacques Pepin's Complete Techniques so useful; however, it does more than make up for this shortcoming in its encyclopedic, yet idiosyncratic breadth.
This is a cookbook for the home cook willing to embrace Robuchon's meticulous attention to detail, and as such, should not be consulted by the inexperienced cook. ...more
This is a cookbook for the home cook willing to embrace Robuchon's meticulous attention to detail, and as such, should not be consulted by the inexperienced cook. ...more
Need to learn how a perfectionist poaches an egg? Look no further.
Oof. Dense, chewy, very French (of course). Lots of great recipes, but not the style that appeals to me. If you're looking for a book with pictures of pretty food porn, this is not the book you're looking for. *waves hand dramatically*
Steven Bass
added it
Burcephal
added it
Kara
marked it as to-read
Kyusik Chung
marked it as to-read
Rachel Hofacker
marked it as to-read
Nicki Philbin
marked it as to-read
Sonnia Hove
added it
Lars J. Nilsson
marked it as to-read
Furrawn
marked it as to-read
Slandha
is currently reading it
Matthew Hendrickson
marked it as to-read
There are no discussion topics on this book yet.
Be the first to start one »
