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atelier of Joel Robuchon : The Artistry of a Master Chef and His Proteges by Joel Robuchon, Herve Amiard and Patricia Wells (1997, Hardcover)

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About this product

Product Identifiers

PublisherHarperCollins

ISBN-100471292974

ISBN-139780471292975

eBay Product ID (ePID)706635

Product Key Features

Book TitleAtelier of Joel Robuchon : the Artistry of a Master Chef and His Proteges

Number of Pages248 Pages

LanguageEnglish

Publication Year1997

TopicRegional & Ethnic / French

IllustratorYes

GenreCooking

AuthorJoel Robuchon, Herve Amiard, Patricia Wells

FormatHardcover

Dimensions

Item Height0.8 in

Item Weight17.8 Oz

Item Length11.5 in

Item Width9.2 in

Additional Product Features

Intended AudienceTrade

TitleLeadingL'

Dewey Edition21

Dewey Decimal641.5944

Table Of ContentThe Atelier. Products and Producers. Recipes. Potatoes. Caviar. Scallops. C?pes. Sweetbreads. Truffles. Chestnuts. Almonds. Preparation and Cooking Times. List of Recipes.

SynopsisJo'l Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with,the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Beno't Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Jo'l Robuchon explains why potatoes, caviar, scallops, c'pe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five prot'g's. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition., Jo'l Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with, the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Beno't Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Jo'l Robuchon explains why potatoes, caviar, scallops, c'pe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five prot'g's. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition., Joël Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate—with,the first time ever, all the "inside" information—the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier—we watch from the wings, able to observe the genesis of creation in Robuchon’s own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today’s most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Benoît Guichard, and Maurice Guillouet. The Products—we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Joël Robuchon explains why potatoes, caviar, scallops, cèpe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon’s own quest for raw perfection. The Recipes—we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five protégés. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition., Jo?l Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with, the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Beno't Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Jo?l Robuchon explains why potatoes, caviar, scallops, c?pe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five prot?g?s. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition., Joël Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with,the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame.