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In The Complete Robuchon, he offers us his recipes (over 800), secrets and tips...
| Publisher | Grub Street |
| Publication date | October 31, 2008 |
| Edition | First Edition |
| Language | English |
| Print length | 610 pages |
| ISBN-10 | 1906502226 |
| ISBN-13 | 978-1906502225 |
| Item Weight | 2.31 pounds (1.05 kg) |
| Dimensions | 6.14 x 1.85 x 9.21 inches (15.6 x 4.7 x 23.4 cm) |
Fans of gourmet cooking will appreciate detailed techniques and exquisite recipes by a legendary chef.
Chefs aiming to refine their skills can learn advanced techniques and methods from a world-renowned culinary master.
This beautifully presented cookbook makes an excellent gift for those who love cooking or appreciate fine dining.
Novice cooks may find the sophisticated recipes and techniques too challenging or intimidating to attempt.
The Complete Robuchon
**Editorial Review of "The Complete Robuchon"** "The Complete Robuchon" comes highly recommended as a major culinary reference that is both extensive and insightful, reflecting Chef Joël Robuchon’s unparalleled expertise. Often celebrated as a culinary giant and dubbed the "Chef of the Century," Robuchon has brought his mastery into this expansive tome, which contains over 800 meticulously crafted recipes. These recipes, presented in both English and French, cover a remarkable range of categories from soups and sauces to desserts, indicating the book's dedication to presenting a comprehensive overview of French cuisine. From the start, the book showcases Robuchon’s perfectionist approach. Reviewers have remarked on the careful organization and thoughtful structure, which includes introductory insights into cooking techniques and kitchen equipment. Each recipe offers precise instructions and estimations for preparation and cooking times, making it accessible even to novice cooks. However, while it provides a wealth of information, the book's sheer size and depth may deter casual cooks who prefer more visual inspiration, especially since it notably contains no photographs. Despite mixed opinions regarding its physical presentation—with some preferring the older edition’s binding and textures—many readers find the tactile quality of the book enjoyable. The lack of imagery might be a drawback, but it is balanced by the clear-cut instructions and the depth of culinary knowledge shared within. For those seeking to elevate their cooking game or broaden their culinary repertoire, "The Complete Robuchon" serves not only as a recipe book but also as an inspiring reference that underlines the importance of mastering foundational techniques. In conclusion, Chef Robuchon's monumental work is a reflection of his belief in the potency of quality cooking, cementing his legacy as a foundational figure in modern French cuisine. It is not just a cookbook; it is a resource for both aspiring and seasoned chefs aiming to explore sophisticated flavors and techniques. **Pros and Cons** **
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