Product Description

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.

Product Details

• Amazon Sales Rank: #8372 in Books
• Published on: 2008-11-04
• Released on: 2008-11-04
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 832 pages

From Publishers Weekly
Robuchon might be a three Michelin-starred chef-owner of an empire of restaurants, but in this back-to-basics compendium of classic French recipes, he shows that he still knows how to cook at home. He also knows how to teach: though the book has no illustration and his instructions tend to be terse, a cook with basic skills should make great progress just by cooking through the book's pages, from stock to meats and fish, every kind of vegetable and pastries. Robuchon features each ingredient (e.g., turbot or cauliflower) or food category (e.g., cold cream soups or fruit-based desserts) in several treatments to show its versatility, building on his introductory tips for sections and certain recipes. Most dishes are as French as can be, including worldwide standbys like sole meunière and beef bourguignon and regional treasures like John Dory with almonds and tomato confit or Hare Royale. But reflecting the passage of time and the influx of immigrants into France, Robuchon also includes some unusual recipes such as Tunisian-inspired langoustines in brik packets with basil. Cooking from this book certainly makes the full breadth of refined French cooking seem more within reach for the nonprofessional. (Nov.)
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From Booklist
Superchef Robuchon has fashioned a massive record of his cuisine that will appeal to fellow chefs and to highly skilled amateurs. His worldwide empire of acclaimed restaurants has brought him fame and established him as one of the leading exponents of contemporary French gastronomy. As this cookbook testifies, Robuchon adheres to current taste with lightness and an emphasis on superior, fresh, and seasonal ingredients. He keeps sauces on his dishes simple, not eschewing flour to thicken sauces but using such thickeners with restraint. Few unusual ingredients appear, the most exotic being pineapple. He loves to work with game, especially birds such as partridge and pheasant. Chefs replicating recipes for meat cookery will need close cooperation from a skilled and accessible butcher. Robuchon’s many ways of preparing potatoes offer enough familiarity to home cooks to encourage them to step up to the challenge of the master’s recipes. --Mark Knoblauch

Review
FRENCH PRAISE FOR THE COMPLETE ROBUCHON

“Ce n'est pas la technologie qui a inspiré le grand cuisinier Joël Robuchon, mais une fascination pour les techniques cluinaires, qu'il n'a eu, au long de sa carrière, de cesse de maîtriser. Le Tout Robuchon est une explication, une vulgarization au bon sens du terme, de la cuisine du maître, capable de fixer souverainement les saveurs et les arômes, dominant la technique, méfiante envers les exercises de style ou les effets de mode. … Les 660 recettes de Joël Robuchon montrent qu'il est un passeur remarquable, initiateur plus qu'innovateur, l'émotion culinaire resultant de léconomie des moyens mis en oeuvre.”
"The great cook Joël Robuchon is inspired not by technology but by his fascination with culinary techniques, which he has continued to acquire and refine throughout his career. Tout Robuchon is an explanation and a popularization (in the best sense) of a master's cooking, full of intense flavors and aromas, beyond technique, leery of stylish exercises and fashionable effects. . . . These recipes show Robuchon to be a remarkable teacher."
- Jean-Claude Ribaut, Le Monde


“Clair et complet, il restitue six-cents recettes, qui se fondent sur quarante ans d'expérience. Très accessible, il a l'avantage de passer en revue autant de preparations simples … que de recettes sophistiquées …, adaptées aux tablées familiales et à vos repas de fêtes.”
“Clear and complete, Tout Robuchon is based on 40 years of experience. Very accessible, it offers as many simple preparations as it does sophisticated recipes, adapted for the family table and your holiday meals.”
- V. J.-L., Valeur Actuelles


“Couronné "cuisinier du siècle," Joël Robuchon n'a pourtant perdu ni la tête ni le sens de l'essentiel. Adulé de Tokyo à Las Vegas par les clients de ses 12 restaurants . . . . Réunies dans un ouvrage sans fioritures, ses 660 recettes éprouvées . . . . Rassurant et inspirant. … Du steak au poivre à la cuisson des mojettes, tous les classiques d'une bonne maison défilent, de l'entrée au dessert.”
“Despite having been crowned 'chef of the century,'… worshipped from Tokyo to Las Vegas by the patrons of his 12 restaurants, … Joël Robuchon has lost neither his head nor his sense of the essential. … The well-tested recipes gathered in this unpretentious work [are] reassuring and inspiring. From steak au poivre to bean cookery, all the classics of good home cooking are here, from starters to dessert.”
- Paris-Match


“Qui n'a rêvé d'avoir pour professeur de cuisine un des plus grands chefs? … C'est chose faite avec cet ouvrage qui décortique l'art et la manière de Robuchon pour tous les apprentis chefs. La cuisine façon Robuchon est réllement à la portée de tous ceux qui le veulent.”
“Who hasn't dreamed of having one of the greatest of chefs for a cooking teacher? . . . That dream comes true in this work that dissects the art and the methods of Robuchon for everyone learning to cook. Cooking the Robuchon way is now truly possible for anyone.”
- Nice Matin


“Un livre de cuisine, un vrai, pas un de ces ouvrages truffes de belles photos et de recettes irrealisables. 800 recettes classees par produit . . . tres simples . . . ou beaucoup plus sophistiquees . . . toutes dans le register classique de la cuisine francaise chere a Joel Robuchon, sont proposes, mais l'essentiel n'est finalement pas la. Il est dans ce milliard d'informations distillees tout au long des 800 pages et qui vont repondre a toutes les questions que le cuisinier de tous les jours se pose.”
“A true cookbook, not one of those works truffled with pretty photographs and impossible recipes. 800 recipes grouped by ingredients . . . , from the very simple . . . to the much more sophisticated . . . , all classics of French cookery dear to Joël Robuchon, are presented, but in the end they aren't what's essential here. What is truly valuable is the wealth of information dispensed throughout these 800 pages, which will answer every cook's everyday questions.”
- Bourgogne Aujourd’hui


“Un cadeau de Joel Robuchon . . . ecrites dans un langage simple et comprehensible . . . tout y est. … Merci pour cette nouvelle bible.”
“A gift from Joël Robuchon . . . written simply and comprehensibly. . . . Everything is here. Thanks for this new bible!”
- l’Alsace


“La cuisine d'un grand chef a la portee de tous.”
“A great chef's cooking at everyone's fingertips.”
- Marie Claire Idees

Customer Reviews

Interesting in unexpected ways
My grandfather had a restaurant and cooked Sunday dinners for our family. As soon as I was "on my own" I began to cook, relying on James Beard, Julia Child's "Mastering..." and the great French Chef and New York Times columnist Pierre Franey. Then I discovered "Simply French", Patricia Wells classic presentation of "the cuisine of Joel Robuchon" to English-speaking audiences. That book has some fantastic recipes and I still use it often. I have been looking forward to meeting this latest addition to the Robuchon oeuvre.

First, the book is not a "coffee table" beautiful presentation such as Patricia Wells created. There are no photographs or illustrations. Second, we will not learn any Robuchon "secrets" for making fabulous foods. In the early going the recipes do not show anything new to any cook who is familiar with the basic idiom of French cuisine. However, this book does shine: the dessert section is a spectacular feast of ideas, for example the almond flour pastry crust recipes, paired with a variety of fruit fillings. I like to make waffles and there are two fine recipes for different types and techniques of waffles that I will make again. His strawberry Bavarian mousse is a recipe I am very much looking forward to creating. Robuchon also offers great recipes for using different meats such as rabbit (which is widely available in meat markets here in Texas). Robuchon offers fine recipes featuring various parts of the bunny with peppers, with prunes, with a muscadet sauce and with mustard sauces.

Without the aid of Ms. Wells, Robuchon seldom offers personal insights into the dishes presented here but he does offer sound and traditional recipes for poultry, pork, beef and veal and lamb, with the emphasis on bringing out the best of the basic flavors of many of these ingredients. Vegetables and seafood are by no means omitted and one can learn the basics of making stocks and building them into sauces. At a rough estimate, seventy-five percent of the book is devoted to splendid and basic French home cooking and to the recipes that support it. The whole introductory chapter is aimed at a basic discussion of setting up a kitchen (pots, pans, implements) and some ideas about building menus and pairing foods with wines. These latter subjects are presented in a somewhat hit or miss fashion, as if his collaborator captured sound bites here and there without finding the way to unify their content.

Each recipe is carefully and clearly explained in a concise step-by-step method as well.

So I was surprised: this book contains some fine new recipes but most of the text is devoted to teaching a home cook how to prepare good basic dishes using reliable rather than path-breaking recipes.

Unexpected, But Pleasing
In a holiday season stuffed with extremely glossy, gorgeous books on cooking - more fetish objects or coffee table books than cookbooks - The Complete Robuchon is an outlier. I pre-ordered my book months in advance, expecting a lavish, opulent package of arty photos, personal anecdotes, and the other trimmings of a major, cellophane-sealed Chef's opus.

Instead, what arrived at my door was a sturdy and stout cookbook, with colorless pages (and prose, for that matter) and not a single photo.

At first, I was disappointed. But then, when faced with such a massive cookbook, I sat down and began reading it, front to back. Robuchon, for a chef who we all may associate with innovation and opulence, tasked himself in this book with creating something for the home chef, and for the chef beginning their journey into the complicated world of French cuisine. So what he focuses on, above all else, in this book is technique. You leave a section on vegetables not even questioning why you would take the time to blanch. It's that authoritative, clear, and informative.

This isn't a coffee table book, and it isn't a book for a well-read French chef. It's a solid work, though, and an inspiring compendium of culinary knowledge - perhaps a little more basic than some might wish, but full of wisdom for everyone from beginners to... well, maybe intermediates.

Priceless book
This book is astonishing. It is indeed, as the New York Times declared, The Joy of Cooking for French cuisine--an ultimate authority you can count on for any occasion. There are all kinds of new preparations and delicacies which have entered French cooking through immigrant cultures. But there is a also the most refined take on technique you will ever find. Classic dishes, like pot-au-feu, that you may have learned from Julia Child or Paula Wolfert are here, but the steps, though simple to follow, are much more precise, and following them teaches you a lot about how subtle differences in method make a decisive difference in results. You will instantly see this when you make dishes that actually taste like the real thing you would have in France, not some Americanized version. This is far more than a cookbook; it's an education. Follow it and learn how a great chef works. Hint: it's not about blending weird, hard-to-find ingredients, or swirling sauce spirals on plates. It's all about subtle tweaks of basic techniques, the exacting understanding of a true master.