[imagebrowser id=1699]
“Is it practical?” asked the Food Gal®.
“It isn’t supposed to be practical,” replied ELV, “it’s supposed to be awesome.”
And it is.
But unless you’re the type who zips to the store for a few dozen langoustines, 20 baby squids, 5 grams of lobster roe and 8 sea urchins, actually cooking from the book will seem about as daunting as trying to build a Smart Car from scratch.
But improving your home cooking repertoire isn’t the point of the 10-recipe book anymore than a backstage tour of Cirque du Soleil will help you become an acrobat.
The best way to enjoy the exercise is to read and study each of Robuchon’s step by step instructions — while wallowing in the lip-smacking gorgeousness of his tasty snaps — all the while knowing there is at least one technique that will frustrate all but the best home cook.
And then, while you’re still drooling in amazement, make a reservation at one of his restaurants.
Here are some snaps from his recent book signing event at the MGM, featuring two of Joël’s biggest fans — food writers Susan Stapleton and Grace Bascos:
[nggallery id=1702]
I was there from Los Angeles and it was a fantastic party! I said hello and commented on your handsome gray suit. As a seasoned culinary artist, I have supported Las Vegas fine dining restaurants since the Frenchies arrived. I do appreciate your work.
swolfla-I think you turned to the wrong page. We’re discussing a cookbook written by one of the greatest French Chefs since Escoffier–not feeding the fervor over the rancor between unions and corporations.