L'Atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges

L'Atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges

by Patricia Wells, Philippe Lamboley, Herve Amiard
     
 

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L'Atelier of Joel Robuchon features 48 stunning recipes derived from eight primary ingredients. Setting the stage with ten of his most magnificent and now-famous recipes, Robuchon's own signature dishes are followed by contributions from five of his most acclaimed "disciples"--the new generation of great French chefs, personally trained and inspired by Robuchon,

Overview

L'Atelier of Joel Robuchon features 48 stunning recipes derived from eight primary ingredients. Setting the stage with ten of his most magnificent and now-famous recipes, Robuchon's own signature dishes are followed by contributions from five of his most acclaimed "disciples"--the new generation of great French chefs, personally trained and inspired by Robuchon, including: Dominique Bouchet, Christophe Cussac, Phillippe Groult, Benoit Guichard, and Maurice Guillouet.[The recipes are broken down into 8 categories based on the feature products that most characterize Joel Robuchon's cuisine: potatoes, caviar, scallops, crepes, sweetbread, truffles, chestnuts, and almonds.[* Lavish full-color photography. * An emphasis on the importance of raw ingredients and basic techniques. * Comprehensive and easy-to-follow recipes instructions. * A diversity of dishes from five different chefs, all inspired by one great master.

Product Details

ISBN-13:
9780442026523
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
10/01/1997
Series:
Culinary Arts Series
Pages:
248
Product dimensions:
9.64(w) x 11.74(h) x 0.75(d)

Meet the Author


PATRICIA WELLS is a former food critic for the Parisian newspaper L'Expressand now writes the restaurant column for the International Herald Tribune. Wells has written numerous cookbooks, which have been translated into several languages, including her translation of Joel Robuchon's Simply French, which won the 1991 James Beard Foundation Award for the Best International Cookbook.

JOEL ROBUCHON, the winner of the prized "Meilleur Ouvrier de France" award, with a three-star rating in the Michelin Guide, is one of the world's greatest chefs. He has already published several books of delicious recipes, including two that have been translated into English: Simply French in 1991 and Joel Robuchon's Cooking Through the Seasons in 1995. Robuchon has also done a number of other books in his native French tongue, and in 1996 hosted a daily television program called "Cook Like a Great Chef" on France's number one television channel, TFI.

HERVE AMIARD is a photographer and a specialist in the art of living and gastronomy. He has published several books, including The Sundays of Joel Robuchon, winner of the James Beard Foundation Award in 1996 for Best Photography. He also mounted the first gastronomic photography exhibition in 1991 for the A.S.P.P. in Paris, and his black and white photographic work was on display during the eighth Visa pour l''Image festival at Perpignan in 1996. Herv Amiard is with the Rapho Agency.

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