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Joël Robuchon

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The Complete Robuchon: French Home Cooking for the Way We Live Now with More than 800 Recipes: A Cookbook Hardcover – November 4, 2008

by Joel Robuchon (Author), Robin H. R. Bellinger (Translator)

4.6 240 ratings

See all formats and editions

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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 the Century.”

Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.

Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.

The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.

Print length

832 pages
Language

English
Publisher

Knopf
Publication date

November 4, 2008
Dimensions

7.45 x 1.98 x 9.5 inches
ISBN-10

0307267199
ISBN-13

978-0307267191
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Editorial Reviews

From Publishers Weekly

Robuchon might be a three Michelin-starred chef-owner of an empire of restaurants, but in this back-to-basics compendium of classic French recipes, he shows that he still knows how to cook at home. He also knows how to teach: though the book has no illustration and his instructions tend to be terse, a cook with basic skills should make great progress just by cooking through the book's pages, from stock to meats and fish, every kind of vegetable and pastries. Robuchon features each ingredient (e.g., turbot or cauliflower) or food category (e.g., cold cream soups or fruit-based desserts) in several treatments to show its versatility, building on his introductory tips for sections and certain recipes. Most dishes are as French as can be, including worldwide standbys like sole meunière and beef bourguignon and regional treasures like John Dory with almonds and tomato confit or Hare Royale. But reflecting the passage of time and the influx of immigrants into France, Robuchon also includes some unusual recipes such as Tunisian-inspired langoustines in brik packets with basil. Cooking from this book certainly makes the full breadth of refined French cooking seem more within reach for the nonprofessional. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Superchef Robuchon has fashioned a massive record of his cuisine that will appeal to fellow chefs and to highly skilled amateurs. His worldwide empire of acclaimed restaurants has brought him fame and established him as one of the leading exponents of contemporary French gastronomy. As this cookbook testifies, Robuchon adheres to current taste with lightness and an emphasis on superior, fresh, and seasonal ingredients. He keeps sauces on his dishes simple, not eschewing flour to thicken sauces but using such thickeners with restraint. Few unusual ingredients appear, the most exotic being pineapple. He loves to work with game, especially birds such as partridge and pheasant. Chefs replicating recipes for meat cookery will need close cooperation from a skilled and accessible butcher. Robuchon’s many ways of preparing potatoes offer enough familiarity to home cooks to encourage them to step up to the challenge of the master’s recipes. --Mark Knoblauch

Review

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

About the Author

Joël Robuchon was born in Poitiers, France, in 1945 and began his apprenticeship at a hotel restaurant when he was fifteen years old. In 1981, he opened his own restaurant in Paris, Jamin, which had earned three Michelin stars by 1984. It was the fastest rise in the guidebook's history. Named "Chef of the Century" in 1989 by the Gault Millau, he now works as a consultant and runs L’Atelier restaurants around the world.

Excerpt. © Reprinted by permission. All rights reserved.

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.

Product details

Publisher ‏ : ‎ Knopf; 1st edition (November 4, 2008)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 832 pages
ISBN-10 ‏ : ‎ 0307267199
ISBN-13 ‏ : ‎ 978-0307267191
Item Weight ‏ : ‎ 3.25 pounds
Dimensions ‏ : ‎ 7.45 x 1.98 x 9.5 inches

Best Sellers Rank: #128,802 in Books (See Top 100 in Books)
- #92 in French Cooking, Food & Wine
- #208 in Cooking, Food & Wine Reference (Books)
- #663 in Celebrity & TV Show Cookbooks

Customer Reviews:
4.6 240 ratings

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Customer reviews

4.6 out of 5

240 global ratings

How customer reviews and ratings work

Customers say

Customers find the book straightforward and packed with recipes for just about everything. They also appreciate the wealth of information, techniques, and ideas. However, some customers feel the book lacks photographs or illustrations.

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Recipe content Usefulness Illustrations

25 customers mention "Recipe content"19 positive6 negative

Customers find the book's recipe content straightforward, packed with recipes, and a great resource for classic French cuisine. They also say the recipes are highly detailed, precise, and easy to follow. Readers also mention that the book contains a wealth of information, techniques, and ideas, and that the recipes can be simple and quick to prepare.

"...At any rate, not in this book. It's a wonderful guide for the home cook wanting to master the classics of bistro and cuisine bourgeoise...." Read more

"...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..." Read more

"...However, this book does shine: the dessert section is a spectacular feast of ideas, for example the almond flour pastry crust recipes, paired with..." Read more

"...With each recipe the details are very detailed, giving the preparation time, the cooking time, the many individual steps required for the dish, as..." Read more

3 customers mention "Usefulness"3 positive0 negative

Customers find the book very useful and adaptable to all age groups.

"...However, I like the book and find it usefull, I did tryed a few recipies and most of them were very good." Read more

"...Very useful, adaptable to all age groups related to gastronomy.Highly recommended! The only thing is I wish they had pictures." Read more

"It's so helpful and the recipe is so simple and precise..." Read more

7 customers mention "Illustrations"0 positive7 negative

Customers find the illustrations in the book lacking.

"...There are no photographs or illustrations. Second, we will not learn any Robuchon "secrets" for making fabulous foods...." Read more

"...I was disapointed by the fact that there are no pictures, but on the other hand I found many interesting ideeas...." Read more

"...With that said, it’s all instructional and no pictures to see if what you made is remotely close to the actual thing." Read more

"...No pictures or diagrams, which might have been helpful for some isues." Read more

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P. D. Smith

Misleading title, perhaps - but for its intended purpose, wonderful read.

Reviewed in the United States on June 8, 2016

Verified Purchase

I'll give the book 5 stars and myself 3 stars. By the title, I'd thought this was a book that covered the chef's total technical, sensory and philosophical approach to his haute cuisine, something I've been eager to learn more about since coming to know more of Eric Ripert's cooking, especially. I only saw after the fact that the book is intended for the home cook, and not the professional.

Not so arrogant as to say there's nothing here to learn if one is a professional, because that would be ridiculous. If Joel Robuchon were to write how he ties his shoes, I know, it would be a worthwhile study. I was just hoping for an in-depth exploration of his palate and techniques, his entire approach to haute cuisine.

A small comparative example. Ripert refers to his time at Jamin as an incredibly tough, but worthwhile, time; and among the million details of the highest rigor, he goes on to say, is the total absence of squeeze bottles at Jamin. All the ubiquitous dots of intensely flavored oils, etc. you see everywhere these days, are applied by hand, from a spoon. I thought, well, yes, that's difficult, but is it really noteworthy? Until I saw an example of Robuchon's work in the Gault-Millau text, Dining in France - a Robuchon cold lobster salad, ringed with the most perfect little dots imaginable, arrayed in the most perfect symmetry, like a delicate, coral-tinted corona around the plate. There, I finally saw the immediate evidence of what Ripert refers to as the technical precision that was drilled home to him during his time at Jamin.

It's one small example - but I think the point I'm trying to make, is that the smallest, seemingly most insignificant thing, is demanding of an economy of thought and motion, and an intensity of approach (I am sure each of those dots are little, intense orbs of clean flavor) at the same time. Ripert credits Robuchon with teaching him the importance of precision, and the highest (that superlative is overused so much - but what else to say) rigor. (He credits Jean-Louis Palladin with freeing his mind, and Gilbert Le Coze with how to lead, how to run a brigade and ultimately, a restaurant).

At any rate, not in this book. It's a wonderful guide for the home cook wanting to master the classics of bistro and cuisine bourgeoise. I was just looking for something else.

Which begs the question, if anyone reads this review - any recommendations for a "bible" of Robuchon's cuisine? Not sure if the Grand Livre fits the bill, because I'm not sure any of the editions of the Grand Livre do....have Ducasse's on my cart, but at that price point, I'm hesitant to purchase a collection of truffle and foie gras recipes, without a lot of revelation on the chef's technical approach. (That may be grossly unfair to Ducasse's Grand Livre - just going on some of the less stellar comments). Not wanting a cookbook of recipes, but a totality of approach, if such a book exists among the works by or about Robuchon. Any help appreciated.

45 people found this helpful

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APC Reviews

Probably the single best cookbook of essential French cooking, traditional dishes and classic recipes available...

Reviewed in the United States on September 8, 2009

Verified Purchase

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.

41 people found this helpful

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