L Atelier Of Jo L Robuchon
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L Atelier Of Jo L Robuchon
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Author : Patricia Wells
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1998
L Atelier Of Jo L Robuchon written by Patricia Wells and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.
Food And Life
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Author : Nadia Volf
language : en
Publisher: Editions Assouline
Release Date : 2014-10-06
Food And Life written by Nadia Volf and has been published by Editions Assouline this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-06 with Art categories.
"Whereas today's fashionable diets create deficiencies and imbalances, and deprive us of part of the joy of living, [this book offers] a celebration of food as an integral part of happiness ... Robuchon offers ... recipes balanced for all seasons and all stages of life, and ... acupuncturist and neuropharmacologist Dr. Nadia Volf provides detailed explanations of the nutritional virtues of fruits, vegetables, beans, grains, meats, and fish--and their effects on our physical and mental well-being"--Amazon.com.
The Complete Robuchon
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Author : Joël Robuchon
language : en
Publisher:
Release Date : 2008
The Complete Robuchon written by Joël Robuchon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
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.
Joel Robuchon Cooking Through The Seasons
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Author : Joël Robuchon
language : en
Publisher: Rizzoli International publication
Release Date : 1995
Joel Robuchon Cooking Through The Seasons written by Joël Robuchon and has been published by Rizzoli International publication this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking, French categories.
The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust.
French Regional Food
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Author : Loic Bienassis
language : en
Publisher: Frances Lincoln
Release Date : 2014-10-15
French Regional Food written by Loic Bienassis and has been published by Frances Lincoln this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-15 with categories.
A detailed, highly illustrated celebration of French traditional food, region by region, with recipes and an introduction by Joel Robuchon. Featuring more than 250 recipes and products, the book is divided into 27 chapters each corresponding to a distinctive regional cuisine. A culinary exploration of the French terroirs, landscapes, atmospheres and traditions, as well as iconic ingredients, traditional dishes and emblematic recipes.
2015
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Author : 看雜誌
language : zh-CN
Publisher: 華人希望文化事業股份有限公司
Release Date : 2014-12-05
2015 written by 看雜誌 and has been published by 華人希望文化事業股份有限公司 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-05 with categories.
近幾年來，不斷上演的食安風暴，讓台灣民眾對食品、相關企業頓失信心。究竟甚麼東西才能吃？到底哪個企業值得信賴？哪種說法才是對的？類似這樣的問題，困擾著每一個人。 對於身為第四權的媒體來說，肩負有一定程度的責任與使命。《看》雜誌自2007年12月6日創辦以來，就期許自己在這一個21公分寬、28公分高的小園地裡，為讀者發掘大千世界中真實的、好的、正的、善的、有價值的人事物。 在建國百年的2011年歲末，適逢《看》雜誌出刊第100期，當時重現了創刊頭四年的精華片段，選出20個人物與企業，分為5類──「化險為夷」、「走出逆境」、「品德為先」、「回饋社會」及「堅持完美」，很榮幸地獲得讀者的肯定與喜愛。 值此2014年歲末，《看》雜誌出刊第150期，三年來又累積了許多豐富的內容。雖然在這幾年之間，經濟環境不佳、企業經營困難、勞動薪資低迷、貧富差距拉大，但「最壞的年代，其實對一些人來說，反而是最好的年代」。優秀的人物與企業，在不安的年代中益顯珍貴，我們將之分成5類──「好領導者，有祕訣？」、「想創業，找誰學？」、「棄業返鄉，有勇氣？」、「好老師，有心法？」、「安心食物，何處尋？」；其中還摘節出多位受訪者的「智慧之語」，穿插成短小卻雋永的「經典語錄」。 希望《看》雜誌的忠實「舊雨」藉此能重溫那一幕幕精彩的篇章；剛認識《看》雜誌的「新知」則能一次飽覽過去三年的精髓。 翻開這一期的雜誌，我們期待您「回顧經典，看見希望」。 -------------------------- 【好領導者，有祕訣？】 【想創業，找誰學？】 【棄業返鄉，有勇氣？】 【好老師，有心法？】 【安心食物，何處尋？】
Vegetables And Salad
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Author : Joël Robuchon
language : en
Publisher: Bounty Books
Release Date : 2011-05-11
Vegetables And Salad written by Joël Robuchon and has been published by Bounty Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-05-11 with Cooking (Poultry) categories.
A comprehensive guide to preparing every type of meat, poultry and game, with more than 800 essential recipes and nearly 200 additional recipes for basics such as pastries, condiments, garnishes, stuffings, marinades and more. Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya. Since its original publication in 1938, the Larousse collection has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
L Atelier De Jo L Robuchon
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Author : Patricia Wells
language : fr
Publisher:
Release Date : 1996
L Atelier De Jo L Robuchon written by Patricia Wells and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with categories.
Little Pink Book
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Author :
language : en
Publisher: Peter Pauper Press, Inc.
Release Date : 2006-09
Little Pink Book written by and has been published by Peter Pauper Press, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09 with categories.
It's a girl thing! This fab notebook slips into pocket or purse for recording inspirations on the go.
Larousse Gastronomique Fish
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Author : Joël Robuchon
language : en
Publisher: Bounty Books
Release Date : 2011
Larousse Gastronomique Fish written by Joël Robuchon and has been published by Bounty Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking (Fish) categories.
A practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basics including sauces, dressings, glazes, condiments, stocks and more. Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel. Since its original publication in 1938, the Larousse collection has withstood the test of time and trend to remain the world's most authoritative culinary reference book.