WorldCat Identities

Robuchon, Joël 1945-2018

Overview
Works: 118 works in 332 publications in 7 languages and 3,840 library holdings
Genres: Encyclopedias  Cookbooks  Pictorial works  Illustrated works  History  Biographies  Dictionaries  Recipes 
Roles: Author, Author of introduction, Creator, Other, Author of afterword, colophon, etc., Contributor, Director, Editor, ed~, Host, Conceptor
Classifications: TX349, 641.3003
Publication Timeline
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Most widely held works about Joël Robuchon
 
Most widely held works by Joël Robuchon
Larousse gastronomique( Book )

36 editions published between 1996 and 2015 in 6 languages and held by 1,143 WorldCat member libraries worldwide

An American edition of the world-famous culinary dictionary and cookbook contains international recipes in addition to information on cooking terms, foods, notable individuals, and the varieties of French wines and cheeses
Larousse gastronomique : the world's greatest culinary encyclopedia by Librarie larousse( Book )

11 editions published in 2009 in English and held by 572 WorldCat member libraries worldwide

"Has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And...Larousse features more than 400 reportage photos--candid images of upscale restaurants from around the world--that give behind-the-scenes access into the kitchens where the finest food is created" -- From the publisher
Monet's table : the cooking journals of Claude Monet by Claire Joyes( Book )

1 edition published in 1989 in English and held by 541 WorldCat member libraries worldwide

One of the most influential painters of modern times, Claude Monet lived for half his life in the famous house at Giverny. It was after moving here in 1883 with his future second wife, Alice Hoschede, and their eight children that Monet's work finally achieved recognition. His growing success meant that he was able to indulge his passion for comfort and good living. Family meals, special celebrations, luncheons with friends, picnics: all reflected the Monets' love of good food. Just as the inspiration for many of Monet's paintings was drawn from his beloved gardens and the surrounding Normandy landscape, so the meals served at Giverny were based upon superb ingredients from the kitchen-garden (a work of art in itself), the farmyard, and the French countryside. A moody, reserved, and very private man whose daily routine revolved totally around his painting, Monet nevertheless enjoyed entertaining his friends, many of whom were leading figures of the time. As well as his fellow Impressionists -- in particular Renoir, Pissarro, Sisley, Degas and Cezanne -- other regular guests included Rodin, Whistler, Maupassant, Vale;ry, and one of Monet's closest friends, the statesman Clemenceau. They came to dine in almost ritual form, first visiting Monet's studio and the greenhouses, then having lunch at 11:30 (the time the family always dined, to enable Monet to make the most of the afternoon light). Tea would later be served under the lime trees or near the pond. Guests were never invited to dinner because Monet went to bed very early in order to rise at dawn. All the guests were familiar with Monet's rigid timetable. The recipes collected in his cooking journals include dishes Monet had encountered in his travels or had come across in restaurants he frequented in Paris as well as recipes from friends, such as Cezanne's bouillabaisse and Millet's petits pains. For this book, the author Claire Joyes, wife of Madame Monet's great-grandson, has spent years selecting the Monets' favorite recipes and writing a wonderfully evocative introductory text. All of the recipes have been artfully prepared and brought back to life in Monet's own kitchen by master chef Joël Robuchon. Illustrated with sumptuous reproductions of Monet's paintings, spectacular original four-color photographs of Giverny, selected shots of finished dishes, and facsimile pages from the notebooks themselves, this book provides a fascinating and unique insight into the turn-of-the-century lifestyle of one of the world's most celebrated Impressionist painters
The complete Robuchon by Joël Robuchon( Book )

26 editions published between 2006 and 2019 in 5 languages and held by 323 WorldCat member libraries worldwide

"French home cooking for the way we live now with more than 800 recipes"--Jkt cover
Simply French : Patricia Wells presents the cuisine of Joël Robuchon by Patricia Wells( Book )

4 editions published in 1991 in English and held by 322 WorldCat member libraries worldwide

Recipes from Robuchon's restaurant, Jamin, along with tips to make a good cook a great cook
L'atelier of Joël Robuchon : the artistry of a master chef and his protégés by Patricia Wells( Book )

4 editions published between 1997 and 1998 in English and held by 100 WorldCat member libraries worldwide

This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier
La cuisine de Joël Robuchon by Joël Robuchon( Book )

7 editions published in 2001 in English and held by 63 WorldCat member libraries worldwide

French regional food by Joël Robuchon( Book )

3 editions published in 2014 in English and held by 53 WorldCat member libraries worldwide

Food & life by Joël Robuchon( Book )

3 editions published in 2014 in French and English and held by 41 WorldCat member libraries worldwide

"Cuisine is a true art when it captivates both body and spirit. More than a cookbook, Food & Life is a new way to understand food: as an integral part of joie de vivre, of which delicious and nutritional food is the true source. Filled with beautiful and instructive imagery, this volume features explanations of the beneficial virtues of fruits, vegetables, beans, grains, meats, and fish, including their effects on our physical and mental well-being, by respected acupuncturist and neuropharmacologist Dr. Nadia Volf, plus more than sixty delectable gourmet recipes, by world-renowned Michelin-star chef Joel Robuchon, balanced for all seasons and all stages of life."--Page 4 cover
Joël Robuchon : cooking through the seasons by Joël Robuchon( Book )

1 edition published in 1995 in English and held by 39 WorldCat member libraries worldwide

Larousse gastronomique en español( Book )

9 editions published between 2004 and 2017 in Spanish and English and held by 29 WorldCat member libraries worldwide

Ma cuisine pour vous by Joël Robuchon( Book )

9 editions published between 1986 and 1988 in 3 languages and held by 26 WorldCat member libraries worldwide

Over one hundred sixty of Joel Robuchon's famous recipes, adapted for the home kitchen. In French
My best by Joël Robuchon( Book )

3 editions published in 2015 in English and held by 24 WorldCat member libraries worldwide

Make Joel Robuchon's ten finest recipes: Tomato and crab millefeuille * Sea urchin and fennel *Cream of sea urchins and fennel * Langoustine and truffle ravioli * Caviar jelly with cauliflower cream * Crown of langoustines * Tender salmon roasted in virgin olive oil * Smoked bacon, onion and truffle tart * Gratin of macaroni with truffles, celery, and foie gras * Lamb, eggplant, zucchini, and tomato pie * Savarin with Kirsch
Les Buffets salés : de LÉcole Lenôtre( Book )

1 edition published in 1997 in French and held by 24 WorldCat member libraries worldwide

French cheeses by Kazuko Masui( Book )

2 editions published between 1996 and 2001 in French and English and held by 24 WorldCat member libraries worldwide

A guide to selecting and serving more than 350 types of cheese, including reference maps, information on fat content, facts and anecdotes, advice on buying, storing, and serving cheese, and recommendations for suitable wines to accompany each type
Histoire de la cuisine et des cuisiniers : techniques culinaires et pratiques de table, en France, du Moyen-Âge à nos jours by Edmond Neirinck( Book )

4 editions published between 1988 and 1997 in French and held by 24 WorldCat member libraries worldwide

Le Grand Larousse gastronomique by Larousse (Firm)( Book )

10 editions published between 2007 and 2017 in French and held by 23 WorldCat member libraries worldwide

Avec le concours du Comité gastronomique présidé par Joël Robuchon.Comment utiliser le yuzu japonais ? Quel rôle joue le siphon dans la préparation d'une écume ? Quelle est la vraie recette de la salade niçoise ou du lièvre à la royale ? De quelle origine est la bresaola ? Quelle différence y a-t-il entre une nectarine et un brugnon ? De A à Z, Le Grand Larousse gastronomique revisite la gastronomie et ne laissera aucune de vos questions sans réponse. Découvrez toute la richesse de la gastronomie d'aujourd'hui à travers plus de 4 000 articles, mais aussi 1 000 photos de produits du monde entier et 32 pages de gestes techniques illustrés étape par étape.Testez de nouveaux plats et d'autres manières de cuisiner. Parmi les 2 500 recettes - dont 500 réalisées par les plus grands chefs internationaux -, choisissez, selon l'envie, la plus élémentaire recette de base ou une création aux accords inédits et insolites : velouté de châtaigne au foie gras, fleurs de courgette farcies aux coquillages, fricassée de petits pois et de gingembre au pamplemousse, croque-monsieur à la banane, etc. Partagez le quotidien d'une brigade de cuisine, entre excellence, effervescence et passion, grâce à 500 photos prises sur le vif dans les plus hauts lieux parisiens. Le livre de tous les gourmets et passionnés de cuisine
New concise Larousse gastronomique : the culinary classic revised and updated( Book )

3 editions published between 2007 and 2011 in English and held by 20 WorldCat member libraries worldwide

Contains recipes, tips, cooking styles and origins for almost every dish in history. This book includes developments in appliances, nutrition and culinary knowledge
Le meilleur & le plus simple de la pomme de terre : 100 recettes by Joël Robuchon( Book )

6 editions published in 1994 in French and held by 17 WorldCat member libraries worldwide

Le meilleur & le plus simple de la France : 130 recettes by Joël Robuchon( Book )

8 editions published between 1996 and 1999 in French and held by 16 WorldCat member libraries worldwide

 
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Audience Level
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Audience level: 0.32 (from 0.12 for Les Buffet ... to 0.91 for Comment je ...)

Larousse gastronomique
Covers
Larousse gastronomique : the world's greatest culinary encyclopediaMonet's table : the cooking journals of Claude MonetThe complete RobuchonSimply French : Patricia Wells presents the cuisine of Joël RobuchonL'atelier of Joël Robuchon : the artistry of a master chef and his protégésLa cuisine de Joël RobuchonJoël Robuchon : cooking through the seasonsLarousse gastronomique en español
Alternative Names
Joël Robuchon chef cuisinier français

Joël Robuchon cocinero francés

Joël Robuchon francia szakács

Joël Robuchon Frans auteur

Joël Robuchon französischer Drei-Sterne-Koch Gastronom und Autor

Joël Robuchon French chef

Robuchon 1945-

Robuchon 1945-2018

Robuchon, Joël

Жоел Робушон

Жоель Робюшон

Робюшон, Жоэль

ז'ואל רובישון

ז'ואל רובישון שף צרפתי

ジョエル・ロブション

ロビュション, ジョエル

ロブション, ジョエル

乔尔·侯布匈

Languages