Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia

Overview

World-renowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients. Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago. Now, with the release of the first paperback edition, this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced ...
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2009 Softcover Good World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye ... and palate. Here he shares the culinary experience, knowledge and love of ingredients he has refined over the past 25 years. Today, Ducassse feeds his passion for cooking though restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to all professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopaedia of ingredients in addition to basic recipes (sauces, stocks and so on). Illustrated with more than 1, 000 photographs and original drawings, "Grand Livre de Cuisine" will be a Read more Show Less

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Overview

World-renowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients. Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago. Now, with the release of the first paperback edition, this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced home cooks alike.

Featuring 700 recipes culled from the best of French and Mediterranean cuisine, and more than 1,000 photographs and original drawings, Grand Livre de Cuisine is an invaluable tool for reviewing or perfecting one's knowledge of culinary fundamentals. The recipes, organized alphabetically by main ingredient--from a thin-crusted anchovy tart to zucchini blossom fritters--are clear and concise, with a special emphasis on finish and presentation. The book also includes a glossary of 100 basic ingredients, as well as a primer on recipes such as stocks and sauces.

As proprietor of four first-rate restaurants and founder of a professional-level cooking school, Ducasse is a natural teacher who can demystify the most complex of recipes. In writing Grand Livre de Cuisine, he has created an impressive guide to appreciating and practicing the art of French cooking. It is sure to teach and inspire cooks of every level.
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Product Details

  • ISBN-13: 9782848440545
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 12/28/2009
  • Pages: 1079
  • Product dimensions: 7.70 (w) x 9.70 (h) x 2.20 (d)

Meet the Author

ALAIN DUCASSE is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athenée in Paris, Alain Ducasse at the Essex House in New York, and Beige in Tokyo. In 25 years as a prominent chef, he has also become successful as an educator and publisher. Ducasse lives in Paris.
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