Joel Robuchon is a leading international multi-award winning
celebrity chef. Named 'Chef of the Century' by the Gault Millau
guide and winner of 'Best Restaurant in the World' by the
International Herald Tribune, Robuchon is famous for his intricate
and innovative French cuisine. He currently oversees eight
restaurants in cities such as London, New York, Tokyo and Hong Kong
and his restaurants have garnered a total of 25 Michelin stars -
more than any other chef in the world.
Loic Bienass is a specialist in French culinary heritage and
gastronomy, and a researcher and historian at the European
Institute of the History and Culture of Food, an organisation
connected to the University of Francois Rabelais (named after the
great food writer) in the city of Tours.
'Each chapter talks engagingly, mouth wateringly about regional
specialities, their origins and their history. The recipes are
gorgeous and the books production values superb; heavy paper, cloth
binding and fine photography.'
‘Anyone after a taste of France could fail to leave enchanted’
‘Anyone after a taste of France could fail to leave enchanted’'Each
chapter talks engagingly, mouth wateringly about regional
specialities, their origins and their history. The recipes are
gorgeous and the books production values superb; heavy paper, cloth
binding and fine photography.'
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