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Grand Livre De Cuisine

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Grand Livre De Cuisine

Alain Ducasse's Culinary Encyclopedia



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Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia by Alain Ducasse
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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 Biography

Alain Ducassse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet restaurants - Restaurant Plaza-Athenee 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. He lives in Paris.
Release date NZ
November 1st, 2007
Edited by Jean-Francois Piege Photographs by Didier Loire With Benoit Witz With Didier Elena With Franck Cerutti With Patrick Ogheard
Country of Publication
cl / bw100 / tt100 illustrations, cl1000 / bw / tt1000 photographs
Alain Ducasse
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