Ivan Brincat

Food and Wine Gazette

The version I have is a no frills book with hundreds of recipes and no photos. But don't be intimidated, the recipes are exceptional and the book can teach you all the basics of French cuisine. Robuchon is a respected chef and in this book he shows why that is the case. He gives you all the little tips you need to be successful in the kitchen. A must for any cookbook library.

Bill Buford

Author

I have two copies, in French and English, and the translation is good. Comprehensive, utterly helpful, modern. You could get away with owning no other cookbook.

Ruth Van Waerebeek

International chef and author

My bible, especially for all the basics and techniques, (and with him, all the other 3-star Michelin French chefs).

Reuben Riffel

Chef-Patron

Ching-He Huang

Chef

Florian Pinel

Lead engineer for the Chef Watson project

Jason Atherton

Chef and restaurateur

Russell van Kraayenburg

Writer

George Kao

Director of Sales, Sun Noodle

Dalton Wilson

Owner and executive chef, DW Bistro

Pierre Hermé

Pastry chef