Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Simply French: Patricia Wells Presents the Cuisine of Joel Robouchon

Simply French: Patricia Wells Presents the Cuisine of Joel Robouchon

by Patricia Wells, Steven Rothfeld (Photographer), Joel Robuchon

Editorial Reviews

Publishers Weekly - Publisher's Weekly
This new release by the author of Bistro Cooking could inspire a cooks' triathlon--a stampede to the closest bookstore, a sprint to a neighboring market, then back to the kitchen and any one of Wells's 125 magnificent recipes. Adapting the work of Robuchon, chef and owner of Paris's three-star restaurant Jamin, the American, French-by-adoption Wells exchanges the easy swagger of her Bistro recipes (most of which assured cooks that preparing great meals is uncomplicated) for an almost religious insistence on detail. ``Simplicity'' here is no synonym for streamlining. Rather, it inspires a quest for pure and intense flavor. Thus a recipe for roast chicken specifies exactly when to season the bird and precisely how to position it during and after cooking--with superb results. Not all recipes are as basic; foie gras and truffles crop up repeatedly. Nor is this a tutorial. Wells supplies insightful tips but assumes that the reader has mastered standard techniques. Just about every offering is a knockout, but a few deserve special mention: a potato gratin slightly different from and even better than the one in Bistro ; a blanquette of veal; five variations on the madeleine; and a bittersweet chocolate mousse distinguished by the incorporation of stiffly whipped cream. Menu plans and wine suggestions are included. Photos not seen by PW. Author tour. (Nov.)
Library Journal - Library Journal
Robuchon, chef/owner of the restaurant Jamin, is generally acknowledged to be the best chef in Paris, if not all France. Wells, author of Bistro Cooking ( LJ 12/89) and The Food Lover's Guide to Paris (Workman, 1988. rev. ed.), has spent the last four years working with Robuchon to produce this celebration of his cuisine. Robuchon is indeed a gifted chef, and some of his food is extraordinary. Many of these recipes, like Salmon on a Bed of Creamy Cabbage, are quite easy to prepare, while others, like Rabbit with Fava Beans and Baby Onions, are unmistakably chefs' dishes (Robuchon has a staff of 40). And foie gras, truffles, and lobster are favorite ingredients. However, the recipes are clearly written for home cooks, with explanations given for the various procedures and helpful sidebars, and it all makes fascinating reading. Highly recommended.

Product Details

HarperCollins Publishers
Publication date:
Edition description:
1st ed
Product dimensions:
8.26(w) x 10.29(h) x 1.02(d)

Related Subjects

Customer Reviews

Average Review:

Post to your social network


Most Helpful Customer Reviews

See all customer reviews