Joel Robuchon Cooking Through the Seasons


by Joel Robuchon, Rizzoli, first 1995 English version of 1993 French publication. Oversze hardback with DJ, 183 pages. Not a restaurant recipe book, this volume is based on the famous chef's columns in the French magazine, Le Journal du Dimanche, in which he picks a single seasonal ingredient and talks about it, how to shop for the best, and various ways to prepare and cook it. In a sense, it's much more like a cooking course with one of the best chefs in the world. Color photos and drawings throughout. Nice. Prices for this book in this condition are in the $50-$100 area. Not ours. VG+/VG+.

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