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This bestselling textbook by leading missionary scholars offers an engaging introduction to the work of missions in the contemporary world. It provides a broad overview of the biblical, theological, and historical foundations for missions. It also considers personal and practical issues involved in becoming a missionary, the process of getting to the mission field, and contemporary challenges a mission worker must face. Sidebars, charts, maps, and numerous case studies are included. This new edition has been updated and revised throughout and features a full-color interior. Additional resources for professors and students are available online through Baker Academic's Textbook eSources.

• Sales Rank: #111474 in eBooks
• Published on: 2015-06-09
• Released on: 2015-06-09
• Format: Kindle eBook

From the Back Cover
This engaging introduction to the work of missions in the contemporary world provides a broad overview of the biblical, theological, and historical foundations for missions. The second edition has been updated and revised throughout.

Praise for the First Edition

"No introduction to the global phenomenon of missions has been as up-to-date, or, in many a day, as thorough and well organized as this superb volume by three outstanding missions scholars."
--Ralph D. Winter, William Carey International University

"This foundational volume is comprehensive, contemporary, and challenging. It speaks to the issues and concerns of the current student generation and introduces the reader to every major facet of the missionary enterprise. Well-chosen case studies, helpful diagrams, and attention-grabbing sidebars supplement the well-written text. Sections on encountering missions as a candidate, a sent one, and a sender make this book an outstanding text for an introductory missions course as well as an invaluable resource for prospective missionaries and local church leaders. I recommend it highly."
--Kenneth B. Mulholland, Columbia Biblical Seminary and School of Missions

"An up-to-date textbook introducing the subject of Christian world missions from an evangelical perspective. . . . [The text is] not only readable but attractive in layout, broad in content, balanced in perspective, and in a teacher and student-friendly format. . . . The authors succeed in striking a balance between the extremes of oversimplification in brevity and overload with detail, thus providing the ideal textbook for an introductory course on Christian world missions. This reviewer has used the text in such a course and students have also been enthusiastic. In this regard Moreau, Corwin, and McGee have commendably achieved their goal and met a genuine need. There is simply no other textbook that compares with it."
--Craig Ott, Trinity Journal

"A remarkable textbook containing the history of missions (biblical and modern era); a thorough guide to candidacy and choosing an organization; a discussion of personal and family life for missionaries; and a philosophical discussion of the current trends in (and future of) missions. . . . [An] educational and practical resource for missions pastors and would-be missionaries."
--Outreach

About the Author
A. Scott Moreau (DMiss, Trinity Evangelical Divinity School) is professor of intercultural studies at Wheaton College Graduate School in Wheaton, Illinois. Gary R. Corwin (MA, Northwestern University), a missiologist serving with SIM International, lives in Charlotte, North Carolina. Gary B. McGee (1945-2008) received his PhD from St. Louis University and taught at the Assemblies of God Theological Seminary.

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4 of 4 people found the following review helpful.
Imparting the Heart of Mission into our Hearts
By Dr Conrade Yap
Riding on the popularity of the first edition, this missions primer is a must have for anyone desiring to plunge into the other volumes 2-8. Readers may be wondering why a second edition needs to be published after only ten years. That is because there has been a dramatic rise in "ideas, practices, challenges, and opportunities in mission," with several "insider movements" to be shared. This is supplemented by four additional sets of materials: 1) case study; 2) numerous sidebars; 3) Academic resources for professors and students; 4) Visual resources.

There are tonnes of resources in this book. The key terms help explain and define common terms to guide newbies into the world of missions. Words like "10/40 window," "diaspora," "contextualization," "ecumenical movement," "All Nations," and so on are explained with clarity. Quips are included to give the readers a sense of how missions are being integrated into the mission of the Church. Theology is extensively dealt with from a biblical perspective from both the Old and the New Testament. The word mission is not simply limited to cross-cultural ventures into foreign lands. It includes both local and foreign, inside and outside the Church, both business as well as non-profits, and many more. For the words "All nations" are very inclusive. Many of the sidebars can be used as a discussion starter, even a whole study in itself! I appreciate the one on "Meditating on Discipleship Failure" which is a blunt look at how Jesus' disciples had failed consistently during Jesus' time, and how we can avoid falling into the same potholes. Theology and mission are tightly intertwined and not to be treated as some kind of a specialized option. The mission of the Church and world missions are integral parts of the Missio Dei (All that God does to build the kingdom).

Historically, the authors assert that missions have not ended with the end of the biblical times. Instead, it has grown and expanded. The history of the Church is directly related to the history of missions. In the Premodern Era (AD 30-1500), believers often risk their lives to spread the gospel to faraway lands. From the Pentecost moment, believers were scattered from Jerusalem throughout Rome, toward North Africa, Asia Minor, and other lands. John Mark Terry and J.D. Payne give seven factors that spurred the growth of the church, but also persecution. After the Pax Romana, the decree to make Christianity the official religion in AD 313, the status of Christianity became enshrined in the Roman Empire. We learn about the Era of Discovery and Colonialism (AD 1500-1900) which bring out both the best and worst of doing missions. As the good news gets preached to many lands, missionaries often had a tough time, many being killed for their efforts. There is the rise of mission societies and organizations to address the lack of urgency among mainline churches. The authors include the era 1900-2000 to discuss the 1910 Edinburgh mission conference, rise of Protestant missions and their evangelical counterparts, Pentecostalism, and Vatican II initiatives.

For missionary candidates or those seriously considering mission work, there are three chapters that speak to that need. It provides helpful guidelines on discerning the call. Here, the authors share their testimonies about their own experiences. Another helpful aspect is to look at the misunderstandings of what the missionary call means. What is important is that we are all called to missions, but it is the specific overseas cross-cultural missions that will require a specific discernment to the call. Assuming the candidates are called, the chapter on "Missionary Preparation" covers training, character traits required, spiritual disciplines, ministry skills, pastoral care, professional expertise, and learning to anticipate and adjust to changing circumstances. Another chapter covers the other aspects like choosing a missions agency, short-term mission trips, tent-making, and many more.

With regards to the actual missions, ample space is allocated for both the sent as well as the sender. This is important as mission involves both. The missionary is responsible to serve out there in the field while the sending agency or the Church is responsible to maintain a line of support. The chapter on personal preparation is one of the most important to prepare missionaries for person and family issues. This also includes language learning, teamwork, singleness, and dealing with loneliness. Strategic and ministry issues like understanding what church and mission is, how to channel limited resources to the areas of calling, and money matters. There are instructions on building relationships with target groups and to maintain connections with the sending church or agency.

On the contemporary world missions, we see a lot more new material with regards to constant engagement with pluralistic worldviews, different kinds of communications, relational skills, conflict management, missions trends and paradigm shifts. There is a lot more wisdom with regards to short-term missions and how to ensure that mission teams do not become a burden to the locals or missionaries. More churches are doing their own missionary sending instead of relying on traditional mission agencies. Partnerships are more common. The part on technology is unfortunately too brief. I would have hoped for more in this Google generation.

I am quite pleased about this book. Just combing through the chapters has highlighted to huge amount of work and considerations that needed to be done. Missions is not simply sending a person out. It needs preparation, training, knowledge, experience, and teamwork. Anyone who wants to be a good disciple must encounter and be involved in missions in one way or another. Unconvinced? Try reading this book, and then tell me again.

Rating: 5 stars of 5.

conrade
This book is provided to me courtesy of Baker Academic and NetGalley in exchange for an honest review. All opinions offered above are mine unless otherwise stated or implied.

0 of 0 people found the following review helpful.
Four Stars
By christian horst
Very good and helpful book about missions

0 of 0 people found the following review helpful.
Five Stars
By Kent Reaves
Good book. Does the job.

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• Sales Rank: #16080466 in Books
• Published on: 2003-10-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 237 pages

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• Sales Rank: #239405 in Books
• Published on: 2014-04-01
• Original language: English
• Number of items: 1
• Dimensions: 8.90" h x .80" w x 6.00" l, .0 pounds
• Binding: Paperback
• 290 pages

About the Author
Fran Redstone, PhD, CCC-SLP,C/NDT, is an associate professor at Adelphi University in New York.

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“I gave birth to one child, a son, but I have thousands of daughters. You are Black and White, Jewish and Muslim, Asian, Spanish speaking, Native Americans and Aleut. You are fat and thin and pretty and plain, gay and straight, educated and unlettered, and I am speaking to you all. Here is my offering to you.”

–from Letter to My Daughter

• Sales Rank: #289320 in Books
• Brand: Random House
• Model: 4150809
• Published on: 2008-09-23
• Released on: 2008-09-23
• Original language: English
• Number of items: 1
• Dimensions: 8.90" h x .85" w x 5.85" l, .80 pounds
• Binding: Hardcover
• 192 pages

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From Publishers Weekly
From the mellifluous voice of a venerable American icon comes her first original collection of writing to be published in ten years, anecdotal vignettes drawn from a compelling life and written in Angelou's erudite prose. Beginning with her childhood, Angelou acknowledges her own inauguration into daughterhood in "Philanthropy," recalling the first time her mother called her "my daughter." Angelou becomes a mother herself at an early age, after a meaningless first sexual experience: "Nine months later I had a beautiful baby boy. The birth of my son caused me to develop enough courage to invent my life." Fearlessly sharing amusing, if somewhat embarrassing, moments in "Senegal," the mature Angelou is cosmopolitan but still capable of making a mistake: invited to a dinner party while visiting the African nation, Angelou becomes irritated that none of the guests will step on a lovely carpet laid out in the center of the room, so she takes it upon herself to cross the carpet, only to discover the carpet is a table cloth that had been laid out in honor of her visit. The wisdom in this slight volume feels light and familiar, but it's also earnest and offered with warmth.
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
“It’s a book to give to one’s daughter, mother, son or father, but definitely one to be read and savored.”—Baltimore Sun

“Sound advice, vivid memory and strong opinion . . . What is clear is that [Maya] Angelou is, all these years later, still a charmer, still speaking her mind.”—Washington Post Book World

“A slim volume packed with nourishing nuggets of wisdom . . . Overarching each brief chapter is the vital energy of a woman taking life’s measure with every step.”—Kirkus Reviews

“Written in Angelou’s beautiful, poetic style, the essays feel like warm advice from a beloved aunt or grandmother, whose wisdom you know was earned.”—Fredericksburg Free Lance—Star

“Spellbinding . . . Angelou delivers with her signature passion and fire. . . . Each [essay] delivers a powerful message.”—Rocky Mountain News




From the Trade Paperback edition.

About the Author
Maya Angelou was raised in Stamps, Arkansas. In addition to her bestselling autobiographies, including I Know Why the Caged Bird Sings and The Heart of a Woman, she wrote numerous volumes of poetry, among them Phenomenal Woman, And Still I Rise, On the Pulse of Morning, and Mother. Maya Angelou died in 2014.

Most helpful customer reviews

0 of 0 people found the following review helpful.
It feels like sitting down and listening to stories from your favorite ...
By Megan Driscoll
This book is inspiring and comforting. It feels like sitting down and listening to stories from your favorite aunt. There are certain essays that I read over and over when the world feels overwhelming. I turn to the essay 'National Spirit' when our politicians have nothing positive to say.

2 of 2 people found the following review helpful.
life lessons in an easy to read format
By Mona Cabler
I enjoyed this book for several reasons. It is a series of short life lessons based on real experiences so you can pick it up and read a few pages at a time. I don't think most of us would look at Maya Angelou today and think she had made poor decisions as a young adult so it is a great reminder that we are all human and that the events in our past shape who we become. I went back and bought a couple more copies to give as Christmas gifts, including one for my own daughter.

0 of 0 people found the following review helpful.
Three Stars
By Eva Garcia
Interesting stories. I was hoping for more substance.

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[L177.Ebook] Fee Download The Complete Robuchon, by Joel Robuchon

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An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.”

Jo�l Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.

Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meuni�re, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.

The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.

• Sales Rank: #106807 in Books
• Brand: Random House
• Model: 978-0-307-26719-1
• Published on: 2008-11-04
• Released on: 2008-11-04
• Original language: English
• Number of items: 1
• Dimensions: 9.80" h x 1.90" w x 7.60" l, 3.22 pounds
• Binding: Hardcover
• 832 pages

From Publishers Weekly
Robuchon might be a three Michelin-starred chef-owner of an empire of restaurants, but in this back-to-basics compendium of classic French recipes, he shows that he still knows how to cook at home. He also knows how to teach: though the book has no illustration and his instructions tend to be terse, a cook with basic skills should make great progress just by cooking through the book's pages, from stock to meats and fish, every kind of vegetable and pastries. Robuchon features each ingredient (e.g., turbot or cauliflower) or food category (e.g., cold cream soups or fruit-based desserts) in several treatments to show its versatility, building on his introductory tips for sections and certain recipes. Most dishes are as French as can be, including worldwide standbys like sole meuni�re and beef bourguignon and regional treasures like John Dory with almonds and tomato confit or Hare Royale. But reflecting the passage of time and the influx of immigrants into France, Robuchon also includes some unusual recipes such as Tunisian-inspired langoustines in brik packets with basil. Cooking from this book certainly makes the full breadth of refined French cooking seem more within reach for the nonprofessional. (Nov.)
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
Superchef Robuchon has fashioned a massive record of his cuisine that will appeal to fellow chefs and to highly skilled amateurs. His worldwide empire of acclaimed restaurants has brought him fame and established him as one of the leading exponents of contemporary French gastronomy. As this cookbook testifies, Robuchon adheres to current taste with lightness and an emphasis on superior, fresh, and seasonal ingredients. He keeps sauces on his dishes simple, not eschewing flour to thicken sauces but using such thickeners with restraint. Few unusual ingredients appear, the most exotic being pineapple. He loves to work with game, especially birds such as partridge and pheasant. Chefs replicating recipes for meat cookery will need close cooperation from a skilled and accessible butcher. Robuchon’s many ways of preparing potatoes offer enough familiarity to home cooks to encourage them to step up to the challenge of the master’s recipes. --Mark Knoblauch

Review
FRENCH PRAISE FOR THE COMPLETE ROBUCHON

“Ce n'est pas la technologie qui a inspir� le grand cuisinier Jo�l Robuchon, mais une fascination pour les techniques cluinaires, qu'il n'a eu, au long de sa carri�re, de cesse de ma�triser. Le Tout Robuchon est une explication, une vulgarization au bon sens du terme, de la cuisine du ma�tre, capable de fixer souverainement les saveurs et les ar�mes, dominant la technique, m�fiante envers les exercises de style ou les effets de mode. … Les 660 recettes de Jo�l Robuchon montrent qu'il est un passeur remarquable, initiateur plus qu'innovateur, l'�motion culinaire resultant de l�conomie des moyens mis en oeuvre.”
"The great cook Jo�l Robuchon is inspired not by technology but by his fascination with culinary techniques, which he has continued to acquire and refine throughout his career. Tout Robuchon is an explanation and a popularization (in the best sense) of a master's cooking, full of intense flavors and aromas, beyond technique, leery of stylish exercises and fashionable effects. . . . These recipes show Robuchon to be a remarkable teacher."
- Jean-Claude Ribaut, Le Monde


“Clair et complet, il restitue six-cents recettes, qui se fondent sur quarante ans d'exp�rience. Tr�s accessible, il a l'avantage de passer en revue autant de preparations simples … que de recettes sophistiqu�es …, adapt�es aux tabl�es familiales et � vos repas de f�tes.”
“Clear and complete, Tout Robuchon is based on 40 years of experience. Very accessible, it offers as many simple preparations as it does sophisticated recipes, adapted for the family table and your holiday meals.”
- V. J.-L., Valeur Actuelles


“Couronn� "cuisinier du si�cle," Jo�l Robuchon n'a pourtant perdu ni la t�te ni le sens de l'essentiel. Adul� de Tokyo � Las Vegas par les clients de ses 12 restaurants . . . . R�unies dans un ouvrage sans fioritures, ses 660 recettes �prouv�es . . . . Rassurant et inspirant. … Du steak au poivre � la cuisson des mojettes, tous les classiques d'une bonne maison d�filent, de l'entr�e au dessert.”
“Despite having been crowned 'chef of the century,'… worshipped from Tokyo to Las Vegas by the patrons of his 12 restaurants, … Jo�l Robuchon has lost neither his head nor his sense of the essential. … The well-tested recipes gathered in this unpretentious work [are] reassuring and inspiring. From steak au poivre to bean cookery, all the classics of good home cooking are here, from starters to dessert.”
- Paris-Match


“Qui n'a r�v� d'avoir pour professeur de cuisine un des plus grands chefs? … C'est chose faite avec cet ouvrage qui d�cortique l'art et la mani�re de Robuchon pour tous les apprentis chefs. La cuisine fa�on Robuchon est r�llement � la port�e de tous ceux qui le veulent.”
“Who hasn't dreamed of having one of the greatest of chefs for a cooking teacher? . . . That dream comes true in this work that dissects the art and the methods of Robuchon for everyone learning to cook. Cooking the Robuchon way is now truly possible for anyone.”
- Nice Matin


“Un livre de cuisine, un vrai, pas un de ces ouvrages truffes de belles photos et de recettes irrealisables. 800 recettes classees par produit . . . tres simples . . . ou beaucoup plus sophistiquees . . . toutes dans le register classique de la cuisine francaise chere a Joel Robuchon, sont proposes, mais l'essentiel n'est finalement pas la. Il est dans ce milliard d'informations distillees tout au long des 800 pages et qui vont repondre a toutes les questions que le cuisinier de tous les jours se pose.”
“A true cookbook, not one of those works truffled with pretty photographs and impossible recipes. 800 recipes grouped by ingredients . . . , from the very simple . . . to the much more sophisticated . . . , all classics of French cookery dear to Jo�l Robuchon, are presented, but in the end they aren't what's essential here. What is truly valuable is the wealth of information dispensed throughout these 800 pages, which will answer every cook's everyday questions.”
- Bourgogne Aujourd’hui


“Un cadeau de Joel Robuchon . . . ecrites dans un langage simple et comprehensible . . . tout y est. … Merci pour cette nouvelle bible.”
“A gift from Jo�l Robuchon . . . written simply and comprehensibly. . . . Everything is here. Thanks for this new bible!”
- l’Alsace


“La cuisine d'un grand chef a la portee de tous.”
“A great chef's cooking at everyone's fingertips.”
- Marie Claire Idees

Most helpful customer reviews

90 of 92 people found the following review helpful.
Interesting in unexpected ways
By James Ellsworth
My grandfather had a restaurant and cooked Sunday dinners for our family. As soon as I was "on my own" I began to cook, relying on James Beard, Julia Child's "Mastering..." and the great French Chef and New York Times columnist Pierre Franey. Then I discovered "Simply French", Patricia Wells classic presentation of "the cuisine of Joel Robuchon" to English-speaking audiences. That book has some fantastic recipes and I still use it often. I have been looking forward to meeting this latest addition to the Robuchon oeuvre.

First, the book is not a "coffee table" beautiful presentation such as Patricia Wells created. There are no photographs or illustrations. Second, we will not learn any Robuchon "secrets" for making fabulous foods. In the early going the recipes do not show anything new to any cook who is familiar with the basic idiom of French cuisine. However, this book does shine: the dessert section is a spectacular feast of ideas, for example the almond flour pastry crust recipes, paired with a variety of fruit fillings. I like to make waffles and there are two fine recipes for different types and techniques of waffles that I will make again. His strawberry Bavarian mousse is a recipe I am very much looking forward to creating. Robuchon also offers great recipes for using different meats such as rabbit (which is widely available in meat markets here in Texas). Robuchon offers fine recipes featuring various parts of the bunny with peppers, with prunes, with a muscadet sauce and with mustard sauces.

Without the aid of Ms. Wells, Robuchon seldom offers personal insights into the dishes presented here but he does offer sound and traditional recipes for poultry, pork, beef and veal and lamb, with the emphasis on bringing out the best of the basic flavors of many of these ingredients. Vegetables and seafood are by no means omitted and one can learn the basics of making stocks and building them into sauces. At a rough estimate, seventy-five percent of the book is devoted to splendid and basic French home cooking and to the recipes that support it. The whole introductory chapter is aimed at a basic discussion of setting up a kitchen (pots, pans, implements) and some ideas about building menus and pairing foods with wines. These latter subjects are presented in a somewhat hit or miss fashion, as if his collaborator captured sound bites here and there without finding the way to unify their content.

Each recipe is carefully and clearly explained in a concise step-by-step method as well.

So I was surprised: this book contains some fine new recipes but most of the text is devoted to teaching a home cook how to prepare good basic dishes using reliable rather than path-breaking recipes.

59 of 60 people found the following review helpful.
Unexpected, But Pleasing
By Sam Ryan
In a holiday season stuffed with extremely glossy, gorgeous books on cooking - more fetish objects or coffee table books than cookbooks - The Complete Robuchon is an outlier. I pre-ordered my book months in advance, expecting a lavish, opulent package of arty photos, personal anecdotes, and the other trimmings of a major, cellophane-sealed Chef's opus.

Instead, what arrived at my door was a sturdy and stout cookbook, with colorless pages (and prose, for that matter) and not a single photo.

At first, I was disappointed. But then, when faced with such a massive cookbook, I sat down and began reading it, front to back. Robuchon, for a chef who we all may associate with innovation and opulence, tasked himself in this book with creating something for the home chef, and for the chef beginning their journey into the complicated world of French cuisine. So what he focuses on, above all else, in this book is technique. You leave a section on vegetables not even questioning why you would take the time to blanch. It's that authoritative, clear, and informative.

This isn't a coffee table book, and it isn't a book for a well-read French chef. It's a solid work, though, and an inspiring compendium of culinary knowledge - perhaps a little more basic than some might wish, but full of wisdom for everyone from beginners to... well, maybe intermediates.

0 of 0 people found the following review helpful.
Misleading title, perhaps - but for its intended purpose, wonderful read.
By P. D. Smith
I'll give the book 5 stars and myself 3 stars. By the title, I'd thought this was a book that covered the chef's total technical, sensory and philosophical approach to his haute cuisine, something I've been eager to learn more about since coming to know more of Eric Ripert's cooking, especially. I only saw after the fact that the book is intended for the home cook, and not the professional.

Not so arrogant as to say there's nothing here to learn if one is a professional, because that would be ridiculous. If Joel Robuchon were to write how he ties his shoes, I know, it would be a worthwhile study. I was just hoping for an in-depth exploration of his palate and techniques, his entire approach to haute cuisine.

A small comparative example. Ripert refers to his time at Jamin as an incredibly tough, but worthwhile, time; and among the million details of the highest rigor, he goes on to say, is the total absence of squeeze bottles at Jamin. All the ubiquitous dots of intensely flavored oils, etc. you see everywhere these days, are applied by hand, from a spoon. I thought, well, yes, that's difficult, but is it really noteworthy? Until I saw an example of Robuchon's work in the Gault-Millau text, Dining in France - a Robuchon cold lobster salad, ringed with the most perfect little dots imaginable, arrayed in the most perfect symmetry, like a delicate, coral-tinted corona around the plate. There, I finally saw the immediate evidence of what Ripert refers to as the technical precision that was drilled home to him during his time at Jamin.

It's one small example - but I think the point I'm trying to make, is that the smallest, seemingly most insignificant thing, is demanding of an economy of thought and motion, and an intensity of approach (I am sure each of those dots are little, intense orbs of clean flavor) at the same time. Ripert credits Robuchon with teaching him the importance of precision, and the highest (that superlative is overused so much - but what else to say) rigor. (He credits Jean-Louis Palladin with freeing his mind, and Gilbert Le Coze with how to lead, how to run a brigade and ultimately, a restaurant).

At any rate, not in this book. It's a wonderful guide for the home cook wanting to master the classics of bistro and cuisine bourgeoise. I was just looking for something else.

Which begs the question, if anyone reads this review - any recommendations for a "bible" of Robuchon's cuisine? Not sure if the Grand Livre fits the bill, because I'm not sure any of the editions of the Grand Livre do....have Ducasse's on my cart, but at that price point, I'm hesitant to purchase a collection of truffle and foie gras recipes, without a lot of revelation on the chef's technical approach. (That may be grossly unfair to Ducasse's Grand Livre - just going on some of the less stellar comments). Not wanting a cookbook of recipes, but a totality of approach, if such a book exists among the works by or about Robuchon. Any help appreciated.

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The Complete Robuchon, by Joel Robuchon PDF
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The Complete Robuchon, by Joel Robuchon PDF

The Complete Robuchon, by Joel Robuchon PDF

The Complete Robuchon, by Joel Robuchon PDF