Le Grand Livre de cuisine d'Alain Ducasse

Le Grand Livre de cuisine d'Alain Ducasse

Written By: Alain Ducasse,Jean-François Piège,Didier Elena

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In this sumptuous book, Alain Ducasse takes us on a culinary journey for both eye and palate, demonstrating that presentation and finish are as important as the food itself. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An extensive appendix offers an encyclopaedia of ingredients as well as basic recipes (sauces, stocks, compound butters, and so on). Written in collaboration with five acclaimed French chefs and illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference—and inspiration—for years to come.

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Professional Chefs companion

Customer Rating:

This is a brilliant reference for Professional Chefs, I say Professional chefs because of the basis knowledge one would need to really appreciate the valve of this superbly constructed piece of work.

This book is more than a book it is an investment for Chefs, especially for the next generation of young chefs. For the amount of information one can extract and the quality of photos and recipes the price is not to heavy.

Grand livre de Cuisine

Customer Rating:

A must have book for any passionate Chef that takes their career serious.
The book contains some of the most spectactular pecipes and th photos are truly picture perfect.

A Great and Professional Work

Customer Rating:

This is a tremendous resource because it explains exactly how the dishes are prepared in Ducasse's very serious and perfectionist restaurants with professional equipment, sous-vide, salamanders, etc. If you read French the original is probably even more useful. However, the smaller format reprint recently published in English is actually much more useful than this huge volume because it is a reasonable size and can be flipped through and really used.

Fantastic Book!

Customer Rating:

I think it's really helpful for professional chefs. Nice photos with detailed recipes. This book is really great, especially compared to the other book I bought, 'Pierre Gagnaire: Reflections on Culinary Artistry', which had nothing but photos (and worse, the photos are zoom shots of ingredients, giving no ideas on overall food presentation either) without any recipes. I strongly recommend this book!

the book!

Customer Rating:

the best and most comprehensive to date from the ever sprawling alain ducasse library. very good, very heavy (like 11#) and every recipe is a jewel. use for any upscale event, or even just to show yourself how far you have to go to be world class. the subrecipes are great, if harder to access as they are not individually listed in the index or table of contents. the definitive master work, a must for any serious collector...

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Product Details Binding: Hardcover
Dewey Decimal Number: 641.5944
EAN: 9782951647305
ISBN: 2951647301
Label: Alain Ducasse Formation
Manufacturer: Alain Ducasse Formation
Number Of Pages: 1055
Publication Date: 2001-11-07
Publisher: Alain Ducasse Formation
Studio: Alain Ducasse Formation

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