The complete Robuchon

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Alfred A. Knopf,
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An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man theGault 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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Grouped Work ID 0def5175-ce3b-7846-4905-3dab02fa5d70
full_title complete robuchon
author robuchon joël
grouping_category book
lastUpdate 2017-08-14 05:04:22AM

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author Robuchon, Joël, 1945-
author2-role (OCoLC)192045786, -1- -02-04-2017 14:12, .b1299149110-02-1501-25-11, 1st American ed., 641.5941, 5210925, 0307267199, 2008006521, 641.5944 ROBUC, 9780307267191, C0VIA, Cooking, French., DLCDLCYDXBTCTABAKERYDXCPOEMCDX, English qEnglish., ITS63.1 20081216144008 mkl 2483ITS63.1 20090109153148 mca 2483ITS63.1 20081217092537 mkl 2483ITS63.1 20081216144008 mkl 2483, Includes index., New York :Alfred A. Knopf,2008., OCLC Holdings Updated 20110802, Robuchon, Joël,1945-, Stocks and sauces -- Hotpots, soups, and potages -- Crudités and hor-d'oeuvres -- Salads and starters -- Eggs -- Fish and seafood -- Offal and stuffing -- Butcher's meats -- Poultry and rabbit -- Game -- Vegetables -- Pasta, rice, grains, and gratins -- One-dish meals and regional specialties -- Dessert., TX719.R61313 2008, The complete Robuchon /Joël Robuchon ; translated from the French by Robin H.R. Bellinger., Tout Robuchon., VIAC, can01-25-11ma-, e-fr---, eng, qBook., vi, 813 p. ;25 cm.
author_display Robuchon, Joël
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local_callnumber_arlington 641.5944 ROBUC
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
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primary_isbn 9780307267191
publishDate 2008
record_details ils:.b12991491|Book|Books|1st American ed.|English|Alfred A. Knopf,|2008.|vi, 813 p. ; 25 cm.
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subject_facet Cooking, French
title_display The complete Robuchon
title_full The complete Robuchon / Joël Robuchon ; translated from the French by Robin H.R. Bellinger
title_short The complete Robuchon