The Complete Robuchon - Couverture rigide

Robuchon, Joel

Couverture rigide

ISBN 10 : 1906502226 ISBN 13 : 9781906502225

Editeur : Grub Street Publishing, 2008

Synopsis

Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In "The Complete Robuchon" he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times.It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.

A propos du livre

Revue de presse :

The rest of the gastronomic world may play with nitrogen gas or conduct jolly television cook-alongs, but France's Joel Robuchon quietly issues a back-to-basics collection of 800 recipes for the home kitchen. No pictures, no gimmicks, just precise step-by-step instruction from a perfectionist chef. The man either has no imagination, or is the one, true sensible chef left on the planet --Terry Durack, The Independent on Sunday

I expected the Complete Robuchon to be rather complicated, but its the opposite - simple versions of the classics, a really French charcuterie section with things like chitterlings, and over 800 recipes. Good value --The Observer Food Monthly

... Its surprisingly difficult these days to find a decent recipe for turnip. You have to turn to a Frenchman for that. Joel Robuchon's smothered baby turnips with chicken juices takes 25 minutes to produce and elevates this unstylish veg to new and glorious heights --The Telegraph Magazine

Certainly worth taking seriously. Robuhon is the most influential French chef of the Poist-nouvelle cuisine era. He is renowned for the relentless perfectionism of his cuisine, which looks back to an authentic, even bourgeois French cuisine, which focuses on making each ingredient taste of itself. This is a book for serious cooks. --The Oxford Times

He's the man who quit cooking at the age of 50, only to return with his cleverly casual yet utterly creative Atelier restaurants. Surprisingly, though, when it came to writing the definitive cookbook, the great Robuchon has gone back to basics. Stocks, sauces, forgotten regional recipes and a little culinary folklore make this a guide to traditional greatness. There's no Atelier recipes ... but the legendary Robuchon mash is there. Phew! Why buy? For the last word on French cooking, from a master. --Joanna Saville, Australian Gourmet Traveller

There is, however, every reason to buy The Complete Robuchon (Grub Street, £25) by Joel Robuchon, a chef who greatly surpasses Gordon Ramsay in the matter of Michelin stars (17 to 13) ... it is great value. Ignore the recipes with expensive ingredients (foie gras) or rare ones (mirabelle plums); the majority are simple, delicious and cheap. I have cooked the best roast chicken, a delectable lemon tart, soups, vegetable dishes and sauces and stews, all superb, from this book. If I had to own just one cookery book, this would be it. --The Spectator

With over 800 recipes (seven pages on pot-au-feu), the regional chapter, including tariflette de Savoie and buckwheat porridge with bacon, is particularly tempting ... Recipes are stated with exemplary clarity --The Independent

It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his deserved fame. --Irish Homes

...packed with gutsy, bourgeois cuisine, with plenty of simple, rustic dishes. Apart from the recipes, Robuchon gives away all his secrets and tips ... a book destined to be a kitchen essential. --Fork magazine

This instant classic will be a kitchen companion for life. If I owned one cookbook it would be this. --John Lewis, Waterstones

...packed with gutsy, bourgeois cuisine, with plenty of simple, rustic dishes. Apart from the recipes, Robuchon gives away all his secrets and tips ... a book destined to be a kitchen essential. --Fork magazine

Chosen by Elfreda Pownall (Food Editor of the Sunday Telegraph) as the cookbook she could not live without. --Stella magazine

...packed with gutsy, bourgeois cuisine, with plenty of simple, rustic dishes. Apart from the recipes, Robuchon gives away all his secrets and tips ... a book destined to be a kitchen essential. --Fork magazine

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: Grub Street Publishing
• Date d'édition: 2008
• ISBN 10: 1906502226
• ISBN 13: 9781906502225
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 610