I would like to start by saying that Joel Robuchon is truly one of the greats. As many of you by now have seen he is a culinary legend and has much to teach. Reading “The Complete Robuchon” I realize just how far I’ve come and how much further I have to go.
By way of review for lack of a better term I would say that this book is perfect for the motivated home cook. I believe what he has done is taken a intensely complex culinary knowledge and packaged it in a way that would be meaningful to the growing legions of cooks at home who want to do something a little bit more than, say, The Joy of Cooking.
Most of the knowledge in it is things that by way of earlier studying or practical application I have learned in the past year. However, and this is important, the recipes that he chose to include in the book are extremely valuable and are a solid baseline for any cook to build upon. For that reason I will say that I do strongly recommend “The Complete Robuchon.”
More than that he explains terms in a way that anyone can understand them. Conversions, culinary terms, measurements, techniques, are all described in a good way for a true student of the culinary arts.
I look forward to building upon his recipes, and even incorporating some of them, into my own repertoire and if you are lucky, you might just get to experience my version of a Joel Robuchon classic.
Are you dreaming big and inspired?
A la prochaine
SDM
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