Jo?l Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with,the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Beno?t Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Jo?l Robuchon explains why potatoes, caviar, scallops, c?pe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five prot?g?s. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition.

L'atelier Of Joel Robuchon: The Artistry of a Master Chef and His Proteges

Cookbooks, Food & Wine

Robuchon, Joël

Amiard, Hervé

Wells, Patricia

Cooking Methods

Harvest

Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean-Fran?ois Revel of the Acad?mie Fran?aise, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Herv? Amiard's photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L'Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse's five star pupils: Franck Cerutti, Jean-Louis Nomicos, Jean-Fran?ois Pi?ge, Sylvain Portay and Alessandro Stratta. Products and Producers, in which B?n?dict Beaug? visits Alain Ducasse's suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse's culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France's most prestigious restaurants: the Louis XV-Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.

L'Atelier of Alain Ducasse : The Artistry of a Master Chef and His Proteges

Ducasse, Alain

Beaugé, Bénédict

Revel, Jean-Francoise

Regional & International

John Wiley&Sons, Inc.

More than just a cookbook, A Taste of Morocco is a celebration of Moroccan culture and traditions. Packed with more than 100 authentic recipes, the book also features introductions to the various regions and customs of this evocative country, as well as in-depth discussions of its key culinary ingredients-including spices, vegetables, meats, and sauces. Breathtaking photographs capture the true essence of Morocco: a fabulous journey through the desert, the imperial cities, and the stunning African coast. Written and illustrated by four well-known specialists in their field.

A Taste Of Morocco

Mouton, Laurence

Seguin-Tsouli, Maria

Rauzier, Marie-Pascale

Hachette

L'Atelier de Joël Robuchon

Idées gourmandes : Cuisine de la mer

Goumard, Jean-Claude

Éditions du Chêne

Les Dimanches de Bernard Loiseau

Loiseau, Dominique

Loiseau, Bernard

Portraits de chefs (French Edition)

Arts & Photography

Photography & Video

Contrejour

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