Item description for Grand Livre De Cuisine by Alain Ducasse, Didier Elena, Franck Cerutti, Patrick Ogheard & Benoit Witz...
An Alain Ducasse BookWorld-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, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to American 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 encyclopedia of ingredients as well as 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 BIO: Alain Ducasse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet restaurants, Restaurant Plaza Athne in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school.
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Est. Packaging Dimensions: Length: 3" Width: 9.5" Height: 12" Weight: 12 lbs.
Release Date Dec 1, 2004
Publisher Ducasse Books
ISBN 2848440007 ISBN13 9782848440002
Availability 0 units.
More About Alain Ducasse, Didier Elena, Franck Cerutti, Patrick Ogheard & Benoit Witz
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?
Grand livre de Cuisine May 23, 2008
A must have book for any passionate Chef that takes their career serious. The book contains some of the most spectactular pecipes and th photos are truly picture perfect.
A Great and Professional Work Jan 3, 2008
This is a tremendous resource because it explains exactly how the dishes are prepared in Ducasse's very serious and perfectionist restaurants with professional equipment, sous-vide, salamanders, etc. If you read French the original is probably even more useful. However, the smaller format reprint recently published in English is actually much more useful than this huge volume because it is a reasonable size and can be flipped through and really used.
Fantastic Book! Jul 9, 2007
I think it's really helpful for professional chefs. Nice photos with detailed recipes. This book is really great, especially compared to the other book I bought, 'Pierre Gagnaire: Reflections on Culinary Artistry', which had nothing but photos (and worse, the photos are zoom shots of ingredients, giving no ideas on overall food presentation either) without any recipes. I strongly recommend this book!
the book! May 20, 2007
the best and most comprehensive to date from the ever sprawling alain ducasse library. very good, very heavy (like 11#) and every recipe is a jewel. use for any upscale event, or even just to show yourself how far you have to go to be world class. the subrecipes are great, if harder to access as they are not individually listed in the index or table of contents. the definitive master work, a must for any serious collector...
must have book Mar 25, 2007
If you want to work in a five star French kitchen then having this book will set you on that path. This book is not for new cooks. The book calls for tasks that only someone with prior knowledge of French cooking could perform without having two other books to help breakdown Grand Livre De Cuisine.