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Language: en
Pages: 833
Pages: 833
Type: BOOK - Published: 2008-11-04 - Publisher: Knopf
An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2008 - Publisher:
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
Language: en
Pages: 272
Pages: 272
Type: BOOK - Published: 1998 - Publisher: Van Nostrand Reinhold Company
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
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2016-01-12 - Publisher: Ducasse Books
Make Joël Robuchon's ten finest recipes: Tomato and crab millefeuille * Sea urchin and fennel *Cream of sea urchins and fennel * Langoustine and truffle raviol
Language: en
Pages: 720
Pages: 720
Type: BOOK - Published: 2016-10-13 - Publisher: Hachette UK
*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of