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La Cuisine De Joel Robuchon: A Seasonal Cookbook

Robuchon, Joel

5 valoraciones por Goodreads
ISBN 10: 1841881341 / ISBN 13: 9781841881348
Editorial: Seven Dials, London, 1993
Condición: Very Good Encuadernación de tapa blanda
Librería: cookbookjj (Pasadena, CA, Estados Unidos de America)

Librería en AbeBooks desde: 22 de febrero de 2005

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1841881341 VERY GOOD two tiny red dots on red cover. N° de ref. de la librería MAIN028966I

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Detalles bibliográficos

Título: La Cuisine De Joel Robuchon: A Seasonal ...

Editorial: Seven Dials, London

Año de publicación: 1993

Encuadernación: Paperback

Condición del libro:Very Good

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Sinopsis:

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.

From Booklist:

Even a professional chef may well be daunted by the challenges implicit in La Cuisine de Joel Robuchon. The untranslated French title is the first clue that this is not a frivolous cookbook. The celebrated French chef offers some of his best dishes, organized seasonally. Robuchon's cuisine relies on prime ingredients cooked at the height of their succulent best. Upside-Down Apricot Tart calls simply for fruit, sugar, and puff pastry. Vanilla is honored in the lushest Creme Brulee of cream, sugar, and eggs. Both sea bream and leg of lamb profit from nearly ascetic roasting within salt crusts. Foie gras ennobles humble lentil sauce. On the other hand, Robuchon reveals a secret to his pie dough: elaborating it with ground almonds and vanilla seeds. Even a home cook can use this sort of enhancement to impress guests. Fresh, nonpareil ingredients form the essence of this cuisine, and Robuchon's essays on the provenance of these premier foodstuffs are more significant than the nearly irreproducible recipes. Measures are given in metric weights, another obstacle for the everyday American cook. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Thousands of cook books in excellent condition. Virtual and Pasadena, Calif. electronic bookstore devoted to food & drink. In-depth knowledge of used, rare and out-of-print cookbooks. Please e-mail (cookbookjj@gmail.com) if you have a question please put "abe question" as the subject line. Book id number(s) and order/purchase order id help me answer your question quickly and accurately.

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