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L'Atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges.

WELLS, Patricia.

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ISBN 10: 0442026528 / ISBN 13: 9780442026523
Editorial: Van Nostrand Reinhold,, NY:, 1998
Condición: Near Fine Encuadernación de tapa dura
Librería: Grendel Books, ABAA/ILAB (West Chesterfield, MA, Estados Unidos de America)

Librería en AbeBooks desde: 1 de mayo de 1998

Cantidad: 1

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Descripción

Color and black and white photographs by Herve Amiard throughout. First printing. Previous owner's name on top edge, else fine in a fine dust jacket. N° de ref. de la librería 47545

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Detalles bibliográficos

Título: L'Atelier of Joel Robuchon: The Artistry of ...

Editorial: Van Nostrand Reinhold,, NY:

Año de publicación: 1998

Encuadernación: Hardcover

Condición del libro:Near Fine

Condición de la sobrecubierta: Fine

Edición: 1st Edition

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Sinopsis:

"L'Atelier of Joel Robuchon" features 48 stunning recipes derived from eight primary ingredients. Robuchon's own signature dishes are followed by contributions from five of his most highly acclaimed "disciples". The recipes are broken down into eight categories: potatoes, caviar, scallops, crepes, sweetbreads, truffles, chestnuts, and almonds. Ingredient quantities are given in U.S. measure and the portions are small--ranging from four to six portions. 110+ color photos, 65 b&w photos Pub: 10/97.

From the Back Cover:

Jo?l Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with,the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Beno?t Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Jo?l Robuchon explains why potatoes, caviar, scallops, c?pe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five prot?g?s. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition.

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Descripción de la librería

ABAA, ILAB, IOBA, and Southern New England Antiquarian Booksellers. Independent Booksellers since 1987.

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Grendel Books, ABAA/ILAB, 18 Ireland Street, PO Box 98, West Chesterfield, MA 01084-0098, (413) 296-0099, grendel.javanet@rcn.com, www.grendelbooks.com. All listings are subject to prior sale. Please contact us to reserve books in advance. We will hold books for ten days, pending payment.

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