Item description for Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries by Alain Ducasse...
In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frdric 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 crpes.
The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs 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 tiramis; 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.
Promise Angels is dedicated to bringing you great books at great prices. Whether you read for entertainment, to learn, or for literacy - you will find what you want at promiseangels.com!
Est. Packaging Dimensions: Length: 12" Width: 9.5" Height: 2" Weight: 7.45 lbs.
Release Date Oct 1, 2006
Publisher "Stewart, Tabori and Chang"
ISBN 2848440163 ISBN13 9782848440163
Availability 0 units.
More About Alain Ducasse
When offered the position of chef de cuisine at the Louis XV in the Hotel de Paris in Monte-Carlo, not only did Alain Ducasse accept the challenge, but he also committed himself by contract to obtaining three Michelin stars within four years. He beat his own deadline, then went on to receive three stars for his flagship New York and Paris restaurants. At present he has 14 Michelin stars.
Reviews - What do customers think about Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries?
Nice to look at Jun 19, 2008
It's nice to look at but quite hard to copy these recipes. It's a good source of inspiration at the highest level.
Professional View Mar 19, 2008
I bought this book as a reference book when it first came out, I read French with a little difficulty, but with a list of a few keywords the ability to reproduce recipes were not difficult. The pictures are great, and they layout of the book based on ingredients make doing a quick search a dream. I would add this to you library of Pastry Must Haves. This is a book for Professionals, but a really good understanding of the 12 basics of Pastry you can make anything in this book.
Wonderful book for pastry and dessert Oct 15, 2007
I purchased this book after doing a considerable amount of pastry, breads, desserts, etc. This book offers hundreds of recipes, easy to follow, great photos, clear explanations. It is a must have for anyone serious about their collection of cookbooks, and for anyone searching for the perfect dessert recipe. Any one of the recipes can be used as a guide to creating your own inventions. I would highly reccommend this book, and it is pricey, but considering I am a passionate cook, this was a must have and a true reward for myself! Enjoy! [...]
Beautiful Jul 3, 2007
Alain Ducasse is a master of his craft. To enjoy this book, though, one must have a clear understanding of the pastry arts. There are not recipes for every element; however, the methods that are presented are easily followed. Not recommended for the novice, unless you want a beautiful book to display on your shelf. The photographs are phenomenal.
Excellent Pastry and Bread Resource Mar 21, 2007
I purchased the Desserts and Pastries at the same time as the other Grand Livre de Cuisine on savory food. My professional expertise was in breads and pastry, so it is easier for me to appreciate the example recipes in this book. The book is by no means exhaustive. It is an excellent resource with some fantastic pastry ideas and good ingredient combinations. It is also easier to find most of the ingredients in this volume than the savory book.
The photography is superb, but don't expect to be able to reproduce the look of the photographs without some professional baking or pastry experience. The recipes lack explanations and expect you to know foundation techniques.