L'Atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges

"L'Atelier of Joel Robuchon" features 48 stunning recipes derived from eight primary ingredients. Robuchon's own signature dishes are followed by contributions from five of his most highly acclaimed "disciples". The recipes are broken down into eight categories: potatoes, caviar, scallops, crepes, sweetbreads, truffles, chestnuts, and almonds. Ingredient quantities are given in U.S. measure and the portions are small--ranging from four to six portions. 110+ color photos, 65 b&w photos Pub: 10/97.

• The Complete Robuchon
• My Best: Joël Robuchon
• La Cuisine De Joel Robuchon: A Seasonal Cookbook
• Joël Robuchon: Food and Life (Connoisseur)
• Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon
• The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
• French Regional Food
• Eleven Madison Park: The Cookbook
• Joel Robuchon Cooking Through the Seasons
• Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence