Grand Livre de Cuisine (Small Format)
Condition: SECONDHAND
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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 an indispensable reference and inspiration for years to come.
Author: Alain Ducasse
Format: Hardback, 1079 pages, 195mm x 245mm, 2630 g
Published: 2007, Alain Ducasse, France
Genre: National & Regional Cuisine
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 an indispensable reference and inspiration for years to come.