Grand Livre De Cuisine: Alain Duccasse's Culinary Encyclopedia

Grand Livre De Cuisine: Alain Duccasse's Culinary Encyclopedia


By (author) Alain Ducasse, Edited by Jean-Francois Piege, Edited by Didier Elena, Edited by Franck Cerutti, Edited by Patrick Ogheard, Edited by Benoit Witz

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  • Publisher: Alain Ducasse
  • Format: Hardback | 1080 pages
  • Dimensions: 238mm x 306mm x 80mm | 5,461g
  • Publication date: 25 March 2005
  • Publication City/Country: Issy-les-Moulineaux
  • ISBN 10: 2848440007
  • ISBN 13: 9782848440002
  • Illustrations note: 100 illustrations
  • Sales rank: 302,176

Product description

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 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 extensive appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, compound butters, and so on). Written in collaboration with five acclaimed French chefs and 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.

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Author information

Alain Ducasse is regarded throughout the world as one of the most prominent French chefs, and he is driven to share his passion through his businesses. 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.