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The Complete Robuchon (Anglais) Relié – 4 novembre 2008


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Descriptions du produit

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.


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


Détails sur le produit

  • Relié: 832 pages
  • Editeur : Knopf; Édition : 1 (4 novembre 2008)
  • Langue : Anglais
  • ISBN-10: 0307267199
  • ISBN-13: 978-0307267191
  • Dimensions du produit: 19,3 x 4,8 x 24,1 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 454.163 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Format: Relié
The complete Robuchon est une introduction superbe a la cuisine francaise d'un vrai maitre (etant donne que Robuchon etait elu le chef francais de ciecle). Aupres des recettes traditionelles, le livre vous donne des tres bonnes explications de technique de la cuisine differents et indispensable. Il y a pas d'images dans le livre, mais si vous etes de cusinier entraine cela ne vous derangera pas.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 33 commentaires
83 internautes sur 85 ont trouvé ce commentaire utile 
Interesting in unexpected ways 6 novembre 2008
Par James Ellsworth - Publié sur Amazon.com
Format: Relié Achat vérifié
My grandfather had a restaurant and cooked Sunday dinners for our family. As soon as I was "on my own" I began to cook, relying on James Beard, Julia Child's "Mastering..." and the great French Chef and New York Times columnist Pierre Franey. Then I discovered "Simply French", Patricia Wells classic presentation of "the cuisine of Joel Robuchon" to English-speaking audiences. That book has some fantastic recipes and I still use it often. I have been looking forward to meeting this latest addition to the Robuchon oeuvre.

First, the book is not a "coffee table" beautiful presentation such as Patricia Wells created. There are no photographs or illustrations. Second, we will not learn any Robuchon "secrets" for making fabulous foods. In the early going the recipes do not show anything new to any cook who is familiar with the basic idiom of French cuisine. However, this book does shine: the dessert section is a spectacular feast of ideas, for example the almond flour pastry crust recipes, paired with a variety of fruit fillings. I like to make waffles and there are two fine recipes for different types and techniques of waffles that I will make again. His strawberry Bavarian mousse is a recipe I am very much looking forward to creating. Robuchon also offers great recipes for using different meats such as rabbit (which is widely available in meat markets here in Texas). Robuchon offers fine recipes featuring various parts of the bunny with peppers, with prunes, with a muscadet sauce and with mustard sauces.

Without the aid of Ms. Wells, Robuchon seldom offers personal insights into the dishes presented here but he does offer sound and traditional recipes for poultry, pork, beef and veal and lamb, with the emphasis on bringing out the best of the basic flavors of many of these ingredients. Vegetables and seafood are by no means omitted and one can learn the basics of making stocks and building them into sauces. At a rough estimate, seventy-five percent of the book is devoted to splendid and basic French home cooking and to the recipes that support it. The whole introductory chapter is aimed at a basic discussion of setting up a kitchen (pots, pans, implements) and some ideas about building menus and pairing foods with wines. These latter subjects are presented in a somewhat hit or miss fashion, as if his collaborator captured sound bites here and there without finding the way to unify their content.

Each recipe is carefully and clearly explained in a concise step-by-step method as well.

So I was surprised: this book contains some fine new recipes but most of the text is devoted to teaching a home cook how to prepare good basic dishes using reliable rather than path-breaking recipes.
50 internautes sur 51 ont trouvé ce commentaire utile 
Unexpected, But Pleasing 15 novembre 2008
Par Sam Ryan - Publié sur Amazon.com
Format: Relié
In a holiday season stuffed with extremely glossy, gorgeous books on cooking - more fetish objects or coffee table books than cookbooks - The Complete Robuchon is an outlier. I pre-ordered my book months in advance, expecting a lavish, opulent package of arty photos, personal anecdotes, and the other trimmings of a major, cellophane-sealed Chef's opus.

Instead, what arrived at my door was a sturdy and stout cookbook, with colorless pages (and prose, for that matter) and not a single photo.

At first, I was disappointed. But then, when faced with such a massive cookbook, I sat down and began reading it, front to back. Robuchon, for a chef who we all may associate with innovation and opulence, tasked himself in this book with creating something for the home chef, and for the chef beginning their journey into the complicated world of French cuisine. So what he focuses on, above all else, in this book is technique. You leave a section on vegetables not even questioning why you would take the time to blanch. It's that authoritative, clear, and informative.

This isn't a coffee table book, and it isn't a book for a well-read French chef. It's a solid work, though, and an inspiring compendium of culinary knowledge - perhaps a little more basic than some might wish, but full of wisdom for everyone from beginners to... well, maybe intermediates.
56 internautes sur 59 ont trouvé ce commentaire utile 
Priceless book 8 novembre 2008
Par dave - Publié sur Amazon.com
Format: Relié
This book is astonishing. It is indeed, as the New York Times declared, The Joy of Cooking for French cuisine--an ultimate authority you can count on for any occasion. There are all kinds of new preparations and delicacies which have entered French cooking through immigrant cultures. But there is a also the most refined take on technique you will ever find. Classic dishes, like pot-au-feu, that you may have learned from Julia Child or Paula Wolfert are here, but the steps, though simple to follow, are much more precise, and following them teaches you a lot about how subtle differences in method make a decisive difference in results. You will instantly see this when you make dishes that actually taste like the real thing you would have in France, not some Americanized version. This is far more than a cookbook; it's an education. Follow it and learn how a great chef works. Hint: it's not about blending weird, hard-to-find ingredients, or swirling sauce spirals on plates. It's all about subtle tweaks of basic techniques, the exacting understanding of a true master.
21 internautes sur 22 ont trouvé ce commentaire utile 
Probably the single best cookbook of essential French cooking, traditional dishes and classic recipes available... 9 septembre 2009
Par APC Reviews - Publié sur Amazon.com
Format: Relié Achat vérifié
With all due respect to Julia Child, who worked to teach cooking itself to Americans as well as French recipes to cook with, and with all due awareness of the almost infinite number of other cookbooks on French home and bistro cooking, "The Complete Robuchon" by Joel Robuchon is probably the single best cookbook of essential French cooking, traditional dishes and classic recipes available for the home cook.

The attention to detail, organization and completeness of the book and the succinct and readable way all the topics and recipes are written makes this book a pleasure to own, to read and to draw endless inspiration and ideas from. This is NOT a Thomas Keller style coffee table cook book (such as "The French Laundry Cookbook", for example) filled with lush pictures, sprawling magazine style layouts and ornate texts. It's a thick, heavy handful of high quality, succinct knowledge and recipes for traditional French cooking.

Some reviewers in France have complained that this is just a book of old tried and true French cuisine. What is too close to home and old fashioned to some may be a trove of great knowledge to other readers in other cultures and countries. Some felt, evidently, that if the great Robuchon's name was attached, especially with a title like "The Complete Robuchon", that the book should include only haute cuisine and cutting edge innovations. But, just as being a solid draftsman with a command of classical visual vocabulary is perhaps essential to being a painter, even if one is working to subvert or evolve that art, having a firm and complete command of classical and French home cuisine is an immeasurable asset in understating how to innovate and draw on that tradition to create new and exciting things. This book is a great bargain, and will always be a source of solid information and recipes.
21 internautes sur 23 ont trouvé ce commentaire utile 
A great chef and his humble tastes 2 avril 2009
Par Brian Connors - Publié sur Amazon.com
Format: Relié
Many great chefs, at some point in their careers, decide to put together a masterwork cookbook, a summation of everything in their career they think is important. Most are huge coffee table books -- Thomas Keller's French Laundry Cookbook, Julia Child's The Way To Cook, Ferran Adria's A Day at elBulli. One might expect something from a man who is considered one of the world's five or ten greatest chefs similar to the work he did with Patricia Wells, a book of three-star recipes and fiendish creativity. Now Robuchon's masterwork, Tout Robuchon, arrives in English translation... and it is a simple, almost spartan homage to the French home kitchen of the 21st century, as much at home next to The Joy of Cooking as it is the great classics of food porn.

To the extent that this comes as a shock, it shouldn't. Chefs, perhaps more than the foodies they cater to, tend to seek out the simplest things, both for inspiration and sheer enjoyment -- little things like spaghetti aglio e olio, mole, hanger steaks, and the like, things that slide under the radar, comfort foods, and various oddments. Robuchon goes with that idea and takes it deep; while he doesn't quite pull off the French Kitchen Bible of the 21st Century, there's more than enough in here to get a sense of what real home cooking is like in modern France, starting with a concise but solid discussion of kitchen techniques and ingredients (somewhat Americanized to be sure, probably by the translator) and moving into a broad survey of recipes, many long familiar to readers of Julia Child or Madeleine Kamman, some pulled from more recent influences (north African lamb tagine for example). Surprisingly, some things -- brown sauces for example -- are wholly absent, perhaps no longer relevant outside classical haute cuisine. However, the true classics of French cuisine are well-represented -- cassoulet, boeuf bourgignon, and at least four different versions of pot-au-feu -- as well as newer influences.

Robuchon is not a great writer, but he is clear and to the point, and though not given to Cook's Illustrated-style background explanations, is meticulous about technique when necessary. The book lacks illustrations of any sort, but the layout is impeccably clean (if somewhat different from the original French version) and the recipes both creative and down-to-earth. As masterworks go, it's both accessible and inexpensive, and goes out of its way to show what Robuchon thinks is most important.

I leave with this thought: many years ago, former Houston Rockets star Hakeem Olajuwon made a point to have his sneaker manufacturer (Spalding, if I remember correctly) create a line of signature sneakers that would be affordable to all of his fans. I had a pair, got probably a year out of them, and picked them on precisely that general principle, and they were pretty good sneakers. Ever since then I've always held an admiration for people who make a point to see that everyone can share in their life's work without the stain of elitism or absurd prices. Joel Robuchon has done this for his native cuisine, and for that, he's pretty awesome in my book.
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