---
product_id: 100144763
title: "Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon Hardcover – Illustrated, January 1, 1991"
brand: "patricia wells"
price: "฿6336"
currency: THB
in_stock: true
reviews_count: 13
url: https://www.desertcart.co.th/products/100144763-simply-french-patricia-wells-presents-the-cuisine-of-joel-robuchon
store_origin: TH
region: Thailand
---

# Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon Hardcover – Illustrated, January 1, 1991

**Brand:** patricia wells
**Price:** ฿6336
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon Hardcover – Illustrated, January 1, 1991 by patricia wells
- **How much does it cost?** ฿6336 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.th](https://www.desertcart.co.th/products/100144763-simply-french-patricia-wells-presents-the-cuisine-of-joel-robuchon)

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- patricia wells enthusiasts

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## Description

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## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    Patricia Well’s cookbooks are excellent,.
  

*by S***R on Reviewed in the United States 🇺🇸 on November 13, 2022*

Patricia Wells provides excellent insight into French cooking and most of the ingredients are common, easy to acquire, and the herbs and spices are in most folks’ pantries.

### ⭐⭐⭐⭐⭐ 







  
  
    Literal Interpretation
  

*by L***  on Reviewed in the United States 🇺🇸 on July 5, 2008*

Patricia Wells writes about Joel Robuchon as if he were a deity and, contrary to her usually populist use-what-works approach, urges the reader to follow the recipes to a tee: use the same ingredients, use the same techniques, follow a literal interpretation of the recipes, straight from the horse's mouth. I was richly rewarded for my effort, the interpretation of the classical dishes some of the best I have ever had. I made the leek and potato soup, a spring vegetable soup, a dish in which thin ribbons of zucchini are wrapped around shrimp and then sauteed in olive oil with chantarelle mushrooms, the baked tomatoes, salmon over a bed of buttery cabbage and the scallops baked in butter. The proportions make for an incredibly satisfying outcome, which is difficult to attain when winging it, like I normally do. There are ample techniques and culinary inclinations revealed in the book--Robuchon's general preference for white pepper over black (which he rarely uses), snipping parsley leaves with scissors rather than chopping with a knife (the main benefits are that leaves are not bruised as much and probably more important it is convenient to cut the herbs at the last second) and tips for big pot blanching. Also edifying were Robuchon's little philosophical musings on food, my favorite being that, cooking is like brewing tea leaves: there is a time when the tea has not steeped long enough, a brief moment when it has been just right and any more would be too much. My favorite thing about this book is that it elevates simple ingredients to a sublime level. One instance is the bed of cabbage for a salmon recipe. The cabbage is boiled for a few minutes, refreshed in cold water, dried, gently rewarmed with melted butter and a touch of cream. It tastes like a delicacy when prepared just right. All the recipes I have tried so far have tasted extremely harmonious. Though the book is not as glossy and large as the Thomas Keller tome Bouchon, which also deals with simple French food, the quality of the recipes is noticeably higher.

### ⭐⭐⭐⭐ 







  
  
    Nice but... sticks?
  

*by A***S on Reviewed in the United States 🇺🇸 on August 26, 2012*

Wells has done a nice job of presenting versions of Robuchon's meals that are achievable by the home chef. But in my opinion, a few things mar what otherwise could be a very interesting book.First of all, the measurements are in sticks, spoons, cups, ounces and lord knows what else: king's fardels? Rolls? Anyone writing today should really be using grams and litres. While the USA may be the only developed nation (indeed, maybe the only nation) using antiquated weights & measures, that's no reason to perpetuate the error in a modern cook book.Second, there's insufficient attention paid to accompaniments - just a suggestion of a vegetable or side dish.Third, the wine pairing suggestions are little more than vague gestures. Alain Senderens more than thirty years ago perfected the notion of pairing dish with wine in a very precise and wonderful way - balancing acidulity, sweetness, flavor, tannins etc. to complement and bring out the flavors of the main elements of the dish. For example, a cheese souffle with truffle sauce is best complemented by a crisp fruity non-vintage champagne, as the wine pulls the truffle forward and conversely the souffle accentuates the fruitiness of the champagne. In another case, properly hung duck is complemented not with a merlot (too soft) or a pinot (lacking in tannins) but by a Bordeaux-style cab-based wine (at least 7 years old, preferably either a premier cru or one of the many great Napa Valley offerings).Aside from these caveats, it's a pretty good offering.

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*Last updated: 2026-02-26*