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by Alain Ducasse

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Author: Alain Ducasse
ISBN: 2848440007
Language: English
Pages: 1080 pages
Category: Regional & International
Publisher: Ducasse Books (December 1, 2004)
Rating: 4.9
Formats: mbr doc lrf mobi
FB2 size: 1431 kb | EPUB size: 1370 kb | DJVU size: 1350 kb
Sub: Cookbooks

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Grand Livre de Cuisine book. Details (if other): Cancel. Thanks for telling us about the problem. Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia.

Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia. Grand Livre De Cuisine: Desserts: Alain Ducasse's Desserts and Pastries. The great thing about reading through this heavy book-over ten pounds!-which deserves space in your library as well as your kitchen, is that you'll feel, with very little experience, that you can actually succeed in recreating Ducasse's cuisine at home.

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Restaurant Hotel de Ville, Crissier.

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Browse and save recipes from Le Grand Livre de Cuisine d'Alain Ducasse to your own online collection at EatYourBooks. Become a member and you can create your own personal ‘Bookshelf’. Browse all EYB Online Recipes. Become a member & start getting more out of your Cookbooks. Le Grand Livre de Cuisine d'Alain Ducasse by Alain Ducasse and Jean-Francois Piège and Didier Elena.

The former price was more than 200 euros

Daniel Chan aka "Shinboners". The former price was more than 200 euros. It is written in french.

Grand Livre De Cuisine Ducasse Abrams 9782848440491 : In this magnificent volume in the Grand Livre de.

Grand Livre De Cuisine Ducasse Abrams 9782848440491 : In this magnificent volume in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frederic Robert comprehensively cover. Описание: Covers the art of making desserts, pastries, candy and breads.

The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.
Comments (7)
Marige
The book arrived in a very timely manner. Shipping was excellent. However, the book was advertised as a "hardcover" version and the invoice also used this term. I have another book in the Alain Ducasse series (desserts) that is "hardcover" and the cover is what one would expect of a library quality edition. The book that I received was not "hardcover" but had a cover of a think plastic cover paper - not what I would consider "hardcover". It cannot stand by itself in a bookshelf. I probably would not have ordered this book if it had been advertised honestly.
Akinozuru
The encyclopedia, illustrated with 1,000 color photographs, is organized around 100 "basic" ingredients. From acacia to zucchini, they were selected to inspire professional chefs, as well as experienced home cooks. We find the explanations quite easy to follow, and we like the measurements being given both in ounces and grams. What we also appreciate are the "Finish & Presentation" instructions, if you follow them, you will certainly get a round of applause from your guests.

The great thing about reading through this heavy book--over ten pounds!--which deserves space in your library as well as your kitchen, is that you'll feel, with very little experience, that you can actually succeed in recreating Ducasse's cuisine at home
Sirara
A quotation from the Introduction, written by Jean-Francois Revel, of the Academie Francaise: "By imitating the masters, one cannot of course reach their level of perfection, but one often escapes the routine of one's own banality. You are going to discover the French art, one which has never been so alive, in the following pages. May then and from now on your dream, inspired by Alain Ducasse, direct your hands, as fallible as they may be!" Rather edgy, I think, but probably accurate.

First, this is a thousand page volume, genuinely a Culinary Encyclopedia, pulled together by a team of chefs under famed chef, Alain Ducasse. There are some wild elements to it, such as lobster recipes from page 422 through page 491 (almost 70 pages worth of lobster works!). Some nice features at the close of this volume: a glossary of terms, some basic recipes (consomme, stocks, jellies, juices, etc.), serving quantities associated with different dishes, and a seasonal table of meats, vegetables, fruits.

Second, though, it's the recipes that make this book fascinating. Here, I'll say it at the outset. There are some (many, even most) recipes here that I would never try. I'm too impatient and don't know all the skills needed for some of the dishes. Take, for example, Wild Roasted Hare Saddle. The process of preparation and cooking is complex--from cutting up the hare and reserving its lungs, kidneys, heart, etc. Next, each segment of the recipe is complex, with steps one does not usually experience, such as shredding the hare's shoulders with pliers. You create a sauce, with a first and a second thickener, plus a garnish for the finale. I imagine that this would be delicious when eaten, but I get exhausted looking at the process of preparation.

However, there are some recipes that seem like they are doable and would be fun and taste good. Acacia Blossom Fritters for one. You begin with a bunch of acacia flowers and then create a fritter batter Put the acacia flowers in the batter and fry in grapeseed oil. Looks tasty!

This is an absolutely massive volume, and even though many recipes won't get into my household's menus, they are enchanting to read. For one thing, I admire the work of the team that would put these dishes together in a restaurant. For another, it makes me appreciate more what goes into the work of a "starred" restaurant.

So, even though the bulk of these recipes don't fit my modus operandi of cooking, I will try some and will appreciate what goes into fine dishes more than I ever did before.
Asher
This book IS what I thought it would be, and it is NOT what I thought it would be. It IS Alain Ducasse's Culinary Encyclopedia, but it is NOT the original version. This is the shrunken version. Literally. The original is large and lush, with beautiful photography and high quality glossy paper. That book measures 12 x 9.4 inches, weighs 12 lbs. and costs a lot of money.

This version is 9.6 x 8 inches, is printed on inferior paper, and the photography doesn't reproduce well at that size. It costs a third of what the original does.

On the plus side, it IS a complete reprint, which means that exactly the same information is in the book. Every page is exact, just smaller.

This type of book (the original, that is) is generally for the collector or professional chef. Any cookbook over a hundred bucks has a pretty rarified market. At the very least, this reprint makes the recipes and the techniques of one of the world's greatest chefs accessible to a wider audience. Just don't expect it to be the big, lush volume you hoped it was. You get what you pay for.

Five stars for the information, one star for the presentation, three overall.
Kage
Given as a gift to Chicago's top French Chef. He was in awe of all the information and recipes Ducasse collected.
black coffe
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...