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COMPLETE ROBUCHON, THE(ISBN=9780307267191)书籍详细信息
- ISBN：9780307267191
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2008-11
- 页数：813
- 价格：194.40
- 纸张：胶版纸
- 装帧：精装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
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.”
Jo?l 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.
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书籍介绍
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.
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