Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia

Grand Livre de Cuisine Alain Ducasse s Culinary Encyclopedia The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts pastries candy and other sweets The book s recipes are accompanied by color photos

  • Title: Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia
  • Author: Alain Ducasse
  • ISBN: 9782848440385
  • Page: 233
  • Format: Hardcover
  • The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets The book s 250 recipes are accompanied by 650 color photos, including a full page, close up photo of each finished dish Cross sectional drawings clearly display the internal architecture of some of the complex creations.

    One thought on “Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia”

    1. 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, thi [...]

    2. Not intended for the novice, nor for the non-Francophone, theGrand Livreis nevertheless a useful reference, beautifully photographed, of some of Ducasse's classic iterations of the post-Nouvelle Cuisine era.

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