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The Complete Robuchon

ashleyd's picture

This is not the most enticing book in the world - big, heavy, no pictures - and lots of people will be put off by his fame as a "high end" fancy French chef. Let none of these deter you. His recipes are, for the most part, simple, straightforward and more to the point, delicious. I tried the Pan-Fried Veal Escalopes with Cream Sauce, 4 basic ingredients (veal, mushrooms, two tablespoons of creme fraiche, two tablespoons of port) plus seasoning and cooking fats, took 10 minutes start to finish and was sublime. I was so pleased I tried his Mustardy Rabbit Pot, even though I've never cooked rabbit before, again simple, half a dozen ingredients cooked in a cast iron cocotte in the oven, minimal prep and it was tender with with what he calls a "voluptuous" sauce. Don't know if I'd have used exactly that word but I'm not going to disagree.


If you want to move your cooking up a level without fancy ingredients, difficult techniques and yet still be reasonably assured of success this is the book for you.



Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

Lee's picture

(post #62996, reply #1 of 6)

ITA.  I bought the book awhile back at Costco and think it's a wonderful addition to any cookbook collection. 

BonnieinHolland's picture

(post #62996, reply #2 of 6)

I am really enjoying this book too - am learning so much just by reading all his descriptions of techniques and ingredients.  It's one for the home cook, a different level than the book Patricia Wells did with him.  cheers, Bonnie

ashleyd's picture

(post #62996, reply #3 of 6)

Yes, that one with Patricia Wells was too much effort for too little return, a great disappointment.


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

Lee's picture

(post #62996, reply #4 of 6)

that one with Patricia Wells was too much effort for too little return, a great disappointment.


Apt description.  I bought it when it first came out, looked through it and returned it.

BonnieinHolland's picture

(post #62996, reply #6 of 6)

Just have to say....One dish I make all the time from the P. Wells' Robuchon cookbook, even though it's not my favorite cookbook, is the one with salmon on creamy cabbage with a vinegar-based sauce.  It is delicious and very very easy and relatively quick (ha,....unlike the other recipes). cheers, Bonnie

JillElise's picture

(post #62996, reply #5 of 6)

Veal scalopes a la creme are so quick, easy and good! We used to make these often - thanks for the reminder.

Jill

I have trouble with the scallop word in any circumstance I think.

http://jillseldonfoodstyling.blogspot.com/


Edited 2/17/2009 1:29 am by JillElise