ROBUCHON, JOEL — Cuisine Des Quatre Saisons

UK, Pavilion Books Limited. 1994. Hardcover with dust jacket, 29.5cm. Book, 183 taste-tempting pp, 1.2 kg for posting. Faults? upper right corners slightly bumped. This text contains 52 recipes based on Joel Rubochon's cookery column in the French magazine "Le Journal de Dimanche" from 1990 to 1992. Dishes include red salmon grilled with garlic butter, baked asparagus with mousseline sauce, fresh pumpkin soup, and honey-roast lamb with rosemary and olives. Alongside the recipes, Robuchon offers tips and instructions on how to get the best out of ingredients, how to combine flavours and colours, and also instructs on simmering, browning and roasting. The book is divided into four sections, with recipes specific to the needs and availability of each season. Robuchon has authored some 28 works & is on a chefish plane attained by a talented, passionate elite. Very Good/Good.