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Patricia Wells
Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon
 
 
Author
Patricia Wells.
Publisher William Morrow  
Format paperback
Product Dimensions 10 x 7.95 x 1 inches
ISBN 9780688143565
Pages/Publication Date 368/1991
Daedalus Item Code 33532
List Price: $32.99
Sale Price: $9.98
You Save: $23.01
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One of the world's top food critics and writers—the winner of four James Beard Awards and author of such books as Trattoria, The Provence Cookbook, and The Food Lover's Guide to Paris—Patricia Wells here works with her mentor, master French chef Joël Robuchon, to distill the best of the French table for the American cook. Among the 125 essential recipes here are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in an Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse. Wells also teaches lessons like knowing when to season and how, appreciating the easy process of reducing a sauce, allowing meats and poultry to rest so they release maximum flavor, and the simple art of straining a sauce for a refined condensed flavor.

"Robuchon, chef/owner of the restaurant Jamin, is generally acknowledged to be the best chef in Paris, if not all France.... Many of these recipes, like Salmon on a Bed of Creamy Cabbage, are quite easy to prepare, while others, like Rabbit with Fava Beans and Baby Onions, are unmistakably chefs' dishes (Robuchon has a staff of 40). And foie gras, truffles, and lobster are favorite ingredients. However, the recipes are clearly written for home cooks, with explanations given for the various procedures and helpful sidebars, and it all makes fascinating reading."—Library Journal

 
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