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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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