L'autore:
Jo?l Robuchon Winner of the prized "Meilleur Ouvrier de France" award, with a three-star rating in the Michelin Guide, Jo?l Robuchon is one of the world's greatest chefs. He has already published several books of delicious recipes, including two that have been translated into English: Simply French with Patricia Wells in 1991 and Jo?l Robuchon's Cooking Through the Seasons in 1995. Jo?l Robuchon has also done a number of other books in his native French tongue, and in 1996 hosted a daily television program called "Cook Like a Great Chef" on France's number one television channel, TFI. Patricia Wells Once the food critic for the Parisian newspaper, L'Express, she is now in charge of the restaurant column in the International Herald Tribune. Wells has written numerous cookbooks, which have been translated into several languages, including her translation of Jo?l Robuchon's Simply French, which won the 1991 James Beard Foundation Award for the Best International Cookbook. Herv? Amirard Jo?l Robuchon's photographer and friend for ore than five years, a specialist in the art of living and gastronomy, Amiard has published several books including The Sundays of Jo?l Robuchon, winner of the James Beard Foundation Award in 1996 for Best Photography. He also mounted the first gastronomic photography exhibition in 1991 for the A.S.P.P. in Paris. His black and white photographic work was on display during the eighth Visa pour l'Image festival at Perpignan in 1996. Herv? Amiard is with the Rapho Agency.
Dalla seconda/terza di copertina:
L'Atelier of Jo?l Robuchon Text by Patricia Wells L'Atelier As in painting, sculpture, or music, the art of gastronomy is born in the artist's studio-the kitchen. Presented in this body of culinary artistry, this atelier is a glimpse of the inner workings of Chef Jo?l Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his prot?g?s, trained in his atelier. Jo?l Robuchon is recognized as being one of the greatest chefs in the world. In this book, he has welcomed us into his privileged and secret universe, so that we may gain a better understanding of his inspiration, share in his knowledge, discover his work methods, his way of choosing ingredients, and of expressing and marrying flavors. Thanks to Patricia Wells' passionate and mouth-watering text, and over 300 unforgettable photographs by Herv? Amiard, Jo?l Robuchon's creative force bursts through the three sections of this unique work with the beauty and clarity of genius revealed.
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