Joël Robuchon Cooking Through the Seasons By Joël Robuchon

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A beautiful book to look at and read. I learned a bit from it and I would love to eat many of these recipes but most are very rich and many call for expensive ingredients. But I did use his mullet in olive oil on red snapper and it was quite good. I plan to do the cabbage recipe. The recipes are wonderfully simple in instructions, which was a real surprise. Hardcover Amazon review

A must read!

While I agree with the other reviewer that this is not your conventional cook book- I think it's a wonderful resource for every cook.

Great for I just saw this wonderful asparagus on the market- what's the best way to cook it?. A rare opportunity to learn from the great master book is based on an weekly column written for a French magazine over a year.

Each article includes a discussion about a single ingredient- from asparagus to wild hare. Robuchon writes about history, shopping tips, proper treatment and provides a few receipes that celebrate that ingredient.

Amben

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A half-hearted attempt, that capitalizes on Robuchon's name.

A large formated book with some sketch plates of shellfish, vegetables etc. Instead of a cookbook I would term the work a walk through the food classes.

A noble attempt at conitinuing to educate the reader on the different ways to look at food. However, for a chef of Robuchon's quality and popularity, the reader is left with a feeling of being jipped. Not really getting any more personal cooking tips, or recipes that made him famous. This might have been a better third effort, not second. Your money is better spent elsewhere.

james marzo Hardcover

The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust. Joël Robuchon Cooking Through the Seasons