La cuisine de Joël Robuchon / with Nicolas de Rabaudy ; photographs by Hervé Amiard ; styling by Laurence Mouton ; preface by Alain Genestar.
"From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English French |
| Published: |
London :
Cassell,
2001.
|
| Subjects: |
MARC
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| 100 | 1 | |a Robuchon, Joël, |d 1945-2018 |9 1170904 | |
| 240 | 1 | 0 | |a Dimanches de Joël Robuchon. |l English |
| 245 | 1 | 0 | |a La cuisine de Joël Robuchon / |c with Nicolas de Rabaudy ; photographs by Hervé Amiard ; styling by Laurence Mouton ; preface by Alain Genestar. |
| 264 | 1 | |a London : |b Cassell, |c 2001. | |
| 264 | 2 | |a New York, NY : |b Distributed in the United States by Sterling Publishing | |
| 300 | |a 183 pages : |b colour illustrations ; |c 29 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a "A seasonal cookbook"--Cover p. [1]. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |t Spring -- |t Asparagus -- |t Asparagus with Mousseline Sauce -- |t Artichokes -- |t Artichoke Hearts and Chicken Liver Salad -- |t Morels -- |t Braised Morels and Asparagus with Chervil -- |t Spider Crab -- |t Aromatic Sea Crab -- |t Lamb -- |t Roast Leg of Lamb with Herbs and Salt Crust -- |t Veal -- |t Rolled Veal and Kidneys -- |t Broad Beans -- |t Broad Beans and Baby Onions with Smoked Bacon -- |t Chanterelles -- |t Fricassee of Chanterelles with Wild Asparagus -- |t Carrots -- |t Carrots with Cumin -- |t Cherries -- |t Cherry Gratin -- |t Strawberries -- |t Strawberry Soup -- |t Apricots -- |t Apricot Upside-down Tart -- |t Vanilla -- |t Caramelized Custard with Brown Sugar -- |t Summer -- |t Bread -- |t Bread (Leavened) -- |t Haricot Beans -- |t French Bean Salad with Cream -- |t Mussels -- |t Mussels with Chives -- |t Lobster -- |t Lobster with Sauternes -- |t Tuna -- |t Tuna Omelette -- |t Tomatoes -- |t Hot Mussels with Cold Tomatoes -- |t Salt -- |t Sea Bream in a Salt Crust -- |t Olive Oil -- |t Fillets of Mullet in Olive Oil -- |t Aubergines -- |t Ratatouille -- |t Melon -- |t Melon Sorbet with Banyuls Sauce -- |t Grapes -- |t Grape Sorbet with Sauce -- |t Apples -- |t Apple Upside-down Cake -- |t Shortcrust Pastry -- |t Wild Strawberry Shortcrust Tart -- |t Autumn -- |t Truffles -- |t Truffle and Smoked Bacon Pancakes -- |t Oysters -- |t Warm Oysters with Fennel and Curry -- |t Scallops -- |t Braised Scallops -- |t Herring -- |t Herring Milt with Verjuice -- |t Ceps -- |t Ceps Sauteed in Foie Gras of Duck -- |t Foie Gras -- |t Warm Foie Gras with Lentil Cream Sauce -- |t Young Partridge -- |t Supreme of Young Partridge with Cabbage and Foie Gras -- |t Pheasant -- |t Pheasant and Foie Gras Pie -- |t Hare -- |t Saddle of Hare with Shallots and Mushrooms -- |t Pork -- |t Honey-Roasted Pork -- |t Walnuts -- |t Chocolate Cake with Fresh Walnuts -- |t Pears -- |t Caramelized Pear Cake -- |t Chocolate -- |t Chocolate Tart -- |t Winter -- |t Soup -- |t Cream of Pumpkin Soup -- |t Caviar -- |t Sliced Scallops with Caviar -- |t Cod -- |t Fresh Fried Cod with Cabbage -- |t Salmon -- |t Grilled Salmon with Red Butter Sauce -- |t Capon -- |t Stuffing for Truffled Christmas Capon -- |t Pot-au-feu -- |t Five Meat Pot-au-Feu -- |t Lentils -- |t Knuckle of Pork with Lentils -- |t Cabbage -- |t Braised Green Cabbage -- |t Potatoes -- |t Harvesters' Potatoes -- |t Turnips -- |t New Turnips Steamed in Gravy -- |t Chestnuts -- |t Chestnut Confit with Small Onions and Walnuts -- |t Lemons -- |t Lemon Charlotte -- |t Flaky Pastry -- |t King's Cake with Pineapple. |
| 520 | |a "From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to all--even beginner cooks. Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth water--and send you straight to the kitchen."--Publisher description. | ||
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