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 more complex creations.
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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 more complex creations.
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Add this copy of Grand Livre De Cuisine: Alain Ducasses's Desserts and to cart. $1,089.88, very good condition, Sold by LLU- BOOKSERVICE ANTIQUARIAN rated 1.0 out of 5 stars, ships from Wahlstedt, S-H, GERMANY, published 2006 by Ducasse Books.
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Seller's Description:
Very good. The second title in the "Grand Livre de Cuisine" series, this book covers the art of making desserts and sweets, according to master chefs Alain Ducasse and Frederic Robert. A perfect complement to Ducasse's earlier book on the art of savoury foods, this dense, carefully constructed and beautifully styled book, with 250 recipes and more than 650 photographs, invites the reader to discover every aspect of sweets and desserts. Dessert and pastry recipes are presented on double-page spreads and illustrated with close-up photos of the finished dishes. Pastries, viennoiseries, breads and rolls, candies, chocolate creations, ice creams and sorbets, fruits and flavourings: everything is included, from traditional and basic recipes to more audacious creations such as Raviole d'Agrumes, jus de citronnelle et jus de fruits de la passion frais and Fondant de chocolat au the Earl Grey. This all-inclusive book encompasses gourmet delights from around the world, such as Tiramisu a notre facon, Coupe Cheesecake and Pavlova, each adapted to reflect the authors' distinctive flair. Organised by main ingredient, the structure of the book reflects the philosophy of Alain Ducasse, who says that culinary techniques should enhance and bring out an ingredient's true nature, not mask it. Alain Ducasse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet French restaurants he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school. Frederic 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.
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