Grand Livre de Cuisine: Desserts: Alain Ducasse's Desserts and Pastries

Overview

In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Fr?d?ric Robert comprehensively cover the art of making desserts, pastries, sweets, and breads. Everything is here?mousses and fondants; cookies, cream puffs, sweet rolls, and cakes; ice creams, sorbets, and granit?s; bonbons, nougats, and caramels; fruit tarts, profiteroles, and sweet souffl?s and cr?pes.

    

This small-format edition, at less ...

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Overview

In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, sweets, and breads. Everything is here—mousses and fondants; cookies, cream puffs, sweet rolls, and cakes; ice creams, sorbets, and granités; bonbons, nougats, and caramels; fruit tarts, profiteroles, and sweet soufflés and crèpes.

    

This small-format edition, at less than half the price of the original edition, includes 250 mouth-watering recipes. Chosen from the dessert menus of the outstanding restaurants with which Ducasse and Robert have been associated, the recipes range from traditional treats such as peach melba, tarte tatin, and oeufs à la neige to audacious concoctions such as tropical fruit–stuffed ravioli, chocolate pizza, and coconut-encrusted lollipops. Handsomely styled and enticingly illustrated, the book features more than 650 color photographs.

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Product Details

  • ISBN-13: 9782848440538
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 10/1/2009
  • Pages: 567
  • Product dimensions: 7.62 (w) x 9.75 (h) x 1.25 (d)

Meet the Author

Alain Ducasse is one of the world’s most decorated chefs, known both for his haute cuisine and his innovative dining concepts for a diverse clientele in Paris, New York, London, Tokyo, and Las Vegas. Frédéric Robert oversaw all of the pastries, desserts, and breads in Alain Ducasse’s restaurants for almost 20 years.

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