Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels.

768 pages

Medie	Bøger Hardcover bog (Bog med hård ryg og stift omslag)
Udgivet	30. september 2008
ISBN13	9781906502225
Forlag	Grub Street Publishing
Antal sider	610
Mål	255 × 190 × 42 mm · 1,97 kg

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