The Complete Robuchon - Couverture rigide

Robuchon, Joel

Couverture rigide

ISBN 10 : 0307267199 ISBN 13 : 9780307267191

Editeur : Knopf Publishing Group, 2008

Synopsis

Book by Robuchon Joel

A propos du livre

Revue de presse :

FRENCH PRAISE FOR THE COMPLETE ROBUCHON

“Ce n'est pas la technologie qui a inspiré le grand cuisinier Joël Robuchon, mais une fascination pour les techniques cluinaires, qu'il n'a eu, au long de sa carrière, de cesse de maîtriser. Le Tout Robuchon est une explication, une vulgarization au bon sens du terme, de la cuisine du maître, capable de fixer souverainement les saveurs et les arômes, dominant la technique, méfiante envers les exercises de style ou les effets de mode. ... Les 660 recettes de Joël Robuchon montrent qu'il est un passeur remarquable, initiateur plus qu'innovateur, l'émotion culinaire resultant de léconomie des moyens mis en oeuvre.”
"The great cook Joël 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'expérience. Très accessible, il a l'avantage de passer en revue autant de preparations simples ... que de recettes sophistiquées ..., adaptées aux tablées familiales et à vos repas de fêtes.”
“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
“Couronné "cuisinier du siècle," Joël Robuchon n'a pourtant perdu ni la tête ni le sens de l'essentiel. Adulé de Tokyo à Las Vegas par les clients de ses 12 restaurants . . . . Réunies dans un ouvrage sans fioritures, ses 660 recettes éprouvées . . . . Rassurant et inspirant. ... Du steak au poivre à la cuisson des mojettes, tous les classiques d'une bonne maison défilent, de l'entrée au dessert.”
“Despite having been crowned 'chef of the century,'... worshipped from Tokyo to Las Vegas by the patrons of his 12 restaurants, ... Joël 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 rêvé d'avoir pour professeur de cuisine un des plus grands chefs? ... C'est chose faite avec cet ouvrage qui décortique l'art et la manière de Robuchon pour tous les apprentis chefs. La cuisine façon Robuchon est réllement à la portée 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 Joël 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 Joël 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

Extrait :

Flap Steak with Shallots
Bavette à l'échalote
SERVES 4

The unusual cut we call flap steak is called bavette d'aloyau in France. It is difficult to find in the United States, so you might try substituting skirt steak. An exceedingly tasty and juicy cut, it must be cooked rare or it becomes tough.

1.Remove the meat from the refrigerator 15 minutes in advance. Prepare a cooling rack over a large plate or set a small overturned plate on top of a large one.

2.Heat the oil in a large, heavy skillet over medium heat for 1 minute. Season both sides of the steaks with salt and pepper. Put the butter in the skillet. When it foams, lay the steaks in the skillet, in a motion away from you. Sear the steaks over high heat for 2 minutes. Turn them and cook for 2 minutes on the other side. Reduce the heat to very low and remove the meat to the rack. Season with a pinch of salt and a pinch of pepper on both sides.

3.Add the shallots to the skillet and cook over the lowest possible heat for 3 minutes, stirring constantly. It is important that they not turn dark brown. When they are lightly colored, add the vinegar, turn the heat up just a little bit, and cook for 30 seconds. Season with a pinch of salt.

4.Put the steaks on a platter and pour the shallot sauce all over. Sprinkle with parsley and serve.

Potato and Leek Gratin
Gratin de pommes de terre et de poireaux
SERVES 4

A mandoline will make slicing the potatoes easier, but you can also do it by hand.

1.Preheat the oven to 250°F and place a rack in the bottom third of the oven.

2.Melt 2 teaspoons butter in a saucepan. When it foams, add the leek and season with 1 pinch of salt and 1 dash of pepper. Cover and cook over low heat for 10 minutes. The leek should not color.

3.In a bowl, combine the crème fraîche, 1 pinch of salt, 2 pinches of five-spice powder, and 1 dash of pepper.

4.Butter a baking dish. Put down one-third of the potatoes in a layer. Top with one-third of the potatoes in a layer. Top with one-third of the leeks and one-third of the seasoned crème fraîche. Repeat twice.

5.Pour 1 quart water into a deep sheet pan or dish large enough to accommodate the dish of potatoes and leeks. Put the gratin dish in the water and put both in the oven for 45 minutes.

À propos de cette édition

• Éditeur: Knopf Publishing Group
• Date d'édition: 2008
• ISBN 10: 0307267199
• ISBN 13: 9780307267191
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 832