The Complete Robuchon Hardcover – 31 Oct. 2008

I'm a pro cook. This is a proper, detailed, recipe book. Not a picture book. For actual cooking of French and modern european food this is the only book you will ever need (says a chef who has 400 cookery books...). Recipes have good tips, are clear, concise, do not miss out key things and above all they work. Some excellent pro tips too. Highly recommended and frankly a bargain.

This book is by far and away the best cookery book on French cooking I have. Many French cookery books, especially those by well known chefs, require skill beyond those of an average cook and require ingredients not easily available. Robuchon has specifically given recipes for the home that anyone with a reasonable (not chef standard) of skill can create at home. Not only that he explains why things need to be done in a certain way. A very simple example. Chips. Some French cookery books demand precision on the size and shape of each one (wasteful). Rubuchon not only doesn’t insist but suggests they taste better if you don’t make them uniform. The book is comprehensive ( seven recipes for Rabbit!), well written, concise. If I was told I could help just one one my many French cookery books it would by the complete Robuchon

This is a cookbook without pictures which gives you everything andnothing to look up to when it comes to attempting to execute JoelRobuchon's delicious dishes. "Terroir" has always had special meaningin Chef Robuchon's cuisine; the perfect marriage of ingredients andtechnique, reflecting both time and place and a lifetime's devotion tothe refinement of his vision. There is little in this wonderful book,however, which would be beyond the skills of a confident home cook.Duck, goose and pork have a very special place is his heart and many ofhis delicious and easy-to-follow recipes give a new twist to the notionof "nose to tail" eating. Rich, robust, tasty and authentic, Robuchon'sfood has its roots in French historical (and local) tradition whilstallowing room for contemporary refinement. His "L'Atelier" restaurantsattest to the fact that Robuchon has moved on more than a little in recentyears but the bedrock of his culinary craft is beautifully preserved inthis weighty tome. As a companion volume 'Cuisine Actuelle', created incollaboration with food writer Patricia Wells (Macmillan 1993), deliversfurther insight into this great cook's contribution to gastronomic heaven.Highly Recommended.

Well put together cookbook with many simple and also more involved meals. There are some questionable things after possibly bad translation from French...Recipe for madeleines is technically a recipe for financiers, bavarois cream is not really a mousse, crème shouldn't be translated as a mousse, clafoutis translated as a custard tart? And that's only in Dessert section.. Chapter on Kitchen equipment lacking any knives but mentions olive pitters, nutcracker and alike?

Bought this for a keen chef. Was very pleased with it. I had the ratatouille he made from this recipe and have never tasted one so good!! Quite a thick book if I remember rightly with some very good tips about slight of wrist for tossing in pan etc lovely hardback version and believe it to be a French bible as described. Would definitely recommend .

Need some inspiration for a French dish to attempt this weekend? Can't think of what to serve for a special meal for guests? Look no further. No photographs, and you will need an understanding of culinary techniques as the author isn't there to teach you. This is not a book for you if you can successfully burn water. If you appreciate and understand al dente, sous vide, reduction etc. you will be fine and will gain much from this excellent volume.

As well as a wealth of recipes, this book includes notes on individual ingredients including how to choose and store them. There are also notes on techniques and kitchen equipment plus historic information. The chapters are :Stocks and SaucesSoups, Broths and PotagesCrudités and Hors d'oeuvresSalads and startersEggsFish and SeafoodOffal and StuffingButcher's MeatsPoultry and RabbitGameVegetablesPasta, Rice, Grains and GratinsOne-dish Meals and Regional SpecialitiesDessertsJams and PreservesThere is also a glossary.The book has been translated from French and some of the English renditions are rather quaint, but easily understood. I feel that the purpose of the book is to teach us how to cook with good quality, simple ingredients. I, for one, will look at the humble carrot in a new light in future.

This is a cookery book of the old school: don't look for attractive pictures or celebrity chef endorsements, but this is probably where they learnt it all from, or a reference just like it, because this is a complete cookery course. As such, it contains classic recipes and their variations and lots of them. It also explains cooking terms and what effect the different cooking techniques have on the food, how to plan a dinner menu for guests and how to choose wine. I teach professional cookery to young, aspiring chefs and this is my choice for 1 of 2 reference books for the course and for their professional life. Whatever cooking you might like to do, this, or something like it, is invaluable as a culinary reference to keep on the book shelf. There are more famous books of this type, but this one is fairly compehensive and sold at a very good price, making it excellent value for money.