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La cuisine de Joël Robuchon

Author: Joël Robuchon; Nicolas de Rabaudy
Publisher: London : Cassell ; New York, NY : Distributed in the United States by Sterling Publishing, 2001.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This text contains the distilled principles of cooking of one of the most famous chefs of the last 100 years. From spring to winter, Robuchon selects over 50 of the fresh products of each season and  Read more...

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Document Type: Book
All Authors / Contributors: Joël Robuchon; Nicolas de Rabaudy
ISBN: 1841881341 9781841881348
OCLC Number: 48871437
Notes: "A seasonal cookbook"--Cover.
Description: 183 pages : color illustrations ; 29 cm
Contents: Spring --
Asparagus --
Asparagus with Mousseline Sauce --
Artichokes --
Artichoke Hearts and Chicken Liver Salad --
Morels --
Braised Morels and Asparagus with Chervil --
Spider Crab --
Aromatic Sea Crab --
Lamb --
Roast Leg of Lamb with Herbs and Salt Crust --
Veal --
Rolled Veal and Kidneys --
Broad Beans --
Broad Beans and Baby Onions with Smoked Bacon --
Chanterelles --
Fricassee of Chanterelles with Wild Asparagus --
Carrots --
Carrots with Cumin --
Cherries --
Cherry Gratin --
Strawberries --
Strawberry Soup --
Apricots --
Apricot Upside-down Tart --
Vanilla --
Caramelized Custard with Brown Sugar --
Summer --
Bread --
Bread (Leavened) --
Haricot Beans --
French Bean Salad with Cream --
Mussels --
Mussels with Chives --
Lobster --
Lobster with Sauternes --
Tuna --
Tuna Omelette --
Tomatoes --
Hot Mussels with Cold Tomatoes --
Salt --
Sea Bream in a Salt Crust --
Olive Oil --
Fillets of Mullet in Olive Oil --
Aubergines --
Ratatouille --
Melon --
Melon Sorbet with Banyuls Sauce --
Grapes --
Grape Sorbet with Sauce --
Apples --
Apple Upside-down Cake --
Shortcrust Pastry --
Wild Strawberry Shortcrust Tart --
Autumn --
Truffles --
Truffle and Smoked Bacon Pancakes --
Oysters --
Warm Oysters with Fennel and Curry --
Scallops --
Braised Scallops --
Herring --
Herring Milt with Verjuice --
Ceps --
Ceps Sauteed in Foie Gras of Duck --
Foie Gras --
Warm Foie Gras with Lentil Cream Sauce --
Young Partridge --
Supreme of Young Partridge with Cabbage and Foie Gras --
Pheasant --
Pheasant and Foie Gras Pie --
Hare --
Saddle of Hare with Shallots and Mushrooms --
Pork --
Honey-Roasted Pork --
Walnuts --
Chocolate Cake with Fresh Walnuts --
Pears --
Caramelized Pear Cake --
Chocolate --
Chocolate Tart --
Winter --
Soup --
Cream of Pumpkin Soup --
Caviar --
Sliced Scallops with Caviar --
Cod --
Fresh Fried Cod with Cabbage --
Salmon --
Grilled Salmon with Red Butter Sauce --
Capon --
Stuffing for Truffled Christmas Capon --
Pot-au-feu --
Five Meat Pot-au-Feu --
Lentils --
Knuckle of Pork with Lentils --
Cabbage --
Braised Green Cabbage --
Potatoes --
Harvesters' Potatoes --
Turnips --
New Turnips Steamed in Gravy --
Chestnuts --
Chestnut Confit with Small Onions and Walnuts --
Lemons --
Lemon Charlotte --
Flaky Pastry --
King's Cake with Pineapple.
Other Titles: Dimanches de Joël Robuchon.
Responsibility: with Nicolas de Rabaudy ; photographs by Hervé Amiard ; styling by Laurence Mouton ; preface by Alain Genestar.
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