Grand Livre De Cuisine: Alain Ducasses's Desserts and Pastries

Note moyenne 4,56
( 32 avis fournis par Goodreads )
 
9782848440163: Grand Livre De Cuisine: Alain Ducasses's Desserts and Pastries

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, candy, and other sweets. Everything is here— mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes.

The book’s 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit– stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors’ masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries.

Organized by main ingredient, the Grand Livre’s structure epitomizes Ducasse’s philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient’s true nature—not mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal “architecture” of some of the more complex creations.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

About the Author :

ALAIN DUCASSE is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athénée in Paris, Alain Ducasse at The Essex House in New York, and Beige in Tokyo. In 25 years as a prominent chef, he has not only developed expertise in the culinary arts but also become successful as an educator and publisher.

FRÉDÉRIC ROBERT has spent the last 25 years working side by side with Alain Ducasse, overseeing all the pastries, desserts, and breads for his restaurants. He has received numerous culinary awards.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Acheter neuf Afficher le livre
EUR 332,12

Autre devise

Frais de port : EUR 17,14
De Etats-Unis vers France

Destinations, frais et délais

Ajouter au panier

Meilleurs résultats de recherche sur AbeBooks

1.

Ducasse, Alain
Edité par Ducasse Books (2006)
ISBN 10 : 2848440163 ISBN 13 : 9782848440163
Neuf(s) Couverture rigide Quantité : 1
Vendeur
Murray Media
(North Miami Beach, FL, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Ducasse Books, 2006. Hardcover. État : New. N° de réf. du libraire P112848440163

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 332,12
Autre devise

Ajouter au panier

Frais de port : EUR 17,14
De Etats-Unis vers France
Destinations, frais et délais