La Cuisine De Joel Robuchon: A Seasonal Cookbook

Overview

From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes ...
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Overview

From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to all--even beginner cooks. Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth water--and send you straight to the kitchen.
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Product Details

  • ISBN-13: 9781841881348
  • Publisher: Seven Dials
  • Publication date: 12/28/2001
  • Pages: 184
  • Product dimensions: 8.98 (w) x 11.22 (h) x 0.63 (d)

Table of Contents

Spring
Asparagus 12
Asparagus with Mousseline Sauce 14
Artichokes 16
Artichoke Hearts and Chicken Liver Salad 18
Morels 20
Braised Morels and Asparagus with Chervil 21
Spider Crab 22
Aromatic Sea Crab 23
Lamb 24
Roast Leg of Lamb with Herbs and Salt Crust 26
Veal 28
Rolled Veal and Kidneys 30
Broad Beans 32
Broad Beans and Baby Onions with Smoked Bacon 34
Chanterelles 36
Fricassee of Chanterelles with Wild Asparagus 37
Carrots 38
Carrots with Cumin 39
Cherries 40
Cherry Gratin 41
Strawberries 44
Strawberry Soup 45
Apricots 46
Apricot Upside-down Tart 47
Vanilla 48
Caramelized Custard with Brown Sugar 50
Summer
Bread 54
Bread (Leavened) 56
Haricot Beans 58
French Bean Salad with Cream 59
Mussels 60
Mussels with Chives 61
Lobster 62
Lobster with Sauternes 64
Tuna 66
Tuna Omelette 67
Tomatoes 68
Hot Mussels with Cold Tomatoes 69
Salt 70
Sea Bream in a Salt Crust 71
Olive Oil 72
Fillets of Mullet in Olive Oil 74
Aubergines 76
Ratatouille 77
Melon 78
Melon Sorbet with Banyuls Sauce 79
Grapes 80
Grape Sorbet with Sauce 81
Apples 82
Apple Upside-down Cake 83
Shortcrust Pastry 86
Wild Strawberry Shortcrust Tart 88
Autumn
Truffles 92
Truffle and Smoked Bacon Pancakes 94
Oysters 96
Warm Oysters with Fennel and Curry 98
Scallops 100
Braised Scallops 101
Herring 102
Herring Milt with Verjuice 103
Ceps 104
Ceps Sauteed in Foie Gras of Duck 105
Foie Gras 108
Warm Foie Gras with Lentil Cream Sauce 110
Young Partridge 112
Supreme of Young Partridge with Cabbage and Foie Gras 113
Pheasant 114
Pheasant and Foie Gras Pie 116
Hare 118
Saddle of Hare with Shallots and Mushrooms 119
Pork 120
Honey-Roasted Pork 121
Walnuts 124
Chocolate Cake with Fresh Walnuts 126
Pears 128
Caramelized Pear Cake 130
Chocolate 132
Chocolate Tart 134
Winter
Soup 138
Cream of Pumpkin Soup 140
Caviar 142
Sliced Scallops with Caviar 143
Cod 144
Fresh Fried Cod with Cabbage 146
Salmon 148
Grilled Salmon with Red Butter Sauce 149
Capon 150
Stuffing for Truffled Christmas Capon 152
Pot-au-feu 154
Five Meat Pot-au-Feu 156
Lentils 158
Knuckle of Pork with Lentils 159
Cabbage 160
Braised Green Cabbage 161
Potatoes 162
Harvesters' Potatoes 164
Turnips 166
New Turnips Steamed in Gravy 167
Chestnuts 168
Chestnut Confit with Small Onions and Walnuts 169
Lemons 170
Lemon Charlotte 172
Flaky Pastry 174
King's Cake with Pineapple 176
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