Patricia Wells Presents the Cuisine of Joel Robuchon.

WINNER OF THE JAMES BEARD AWARD, BEST EUROPEAN COOKBOOK

How can a good cook become a great cook? The difference is in the details. Details that take not a moment, not a dollar more. Becoming a good cook means learning principles that will last you a lifetime in the kitchen. With Simply French, you will never cook the same way again. You will simply be a better cook. knowing wen to season, and how. Appreciating the simple process of reducing a sauce. Understanding the principles of roasting. Allowing meats and poultry to rest so they release maximum flavor. The simple art of straining a sauce for a refined, condensed flavor. Joel Robuchon, now retired from the day-to-day restaurant, is considered the best chef in France, perhaps the world. He is a pioneer of cuisine modern, which combines the best of time-honored tradition with modern sensibility.

Color photographs by Steven Rothfeld.
WILLIAM MORROW & CO. New York
Hard Cover $35.00 - Trade Paperback $20.00

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