This cookery book brings the cuisine of Joel Robuchon within reach of the home cook. Robuchon's ideal restaurant would be one that served no more than 20 diners a spontaneous style of cooking based on the best ingredients the chef finds in the market each day. There would be no menu, just one or two first and main courses. This book shows readers have to maximize this type of cookery by showing how to choose ingredients and equipment, emphasizing freshness and simplicity. It contains more than 120 his recipes for the home cook, and provides tips designed to make a good cook a better one. Joel Robuchon is the chef and owner of Jamin in Paris. His restaurant was awarded three Michelin stars in 1984. Patricia Wells is the restaurant critic for the French news weekly L'Express.