Paru le 01/11/2004 | Relié sous jaquette 1079 pages
avec la collaboration de Didier Elena, Franck Cerutti, Patrick Ogheard, Benoît Witz | photographies Didier Loire | préface Jean-François Revel
A, like Asparagus,
B, like Beef,
C, like Crayfish...
...is our favorite alphabet and spells out the poetry of our cuisine and of the produce used in it.
This naturally led to the alphabet being used to organize the Grand Livre de Cuisine, a refined culinary language coming out of 25 years' savoir-faire. Conjugating this language are more than 700 recipes from French cuisine-classic or original, simple or elaborate-along with a panoply of 100 basic ingredients and using 10 main cooking styles, from the most traditional to the most contemporary. Presented as technical file cards, this book will be of interest to all professionals and experienced home cooks-who, like us, have a real passion for this profession.
Either to review or perfect one's knowledge of culinary basics, or to perfect the use of a given ingredient, the Grand Livre de Cuisine will provide you with recipes written by my side by Jean-François, Didier, Franck, Patrick et Benoît. Each of us in his own manner has brought our personal style and experience to transmit, enrich and share our love of good taste and French cuisine.
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 Athénée in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created new concept restaurants worldwide and a professional-level cooking school.
Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia represents Ducasse's sincere desire to share his know-how and enthusiasm with other professionals and lovers of cooking. The recipes have been written with the collaboration of Jean-François Piège, Didier Elena, Franck Cerutti (Head Chef at Le Louis XV), Patrick Ogheard, and Benoit Witz (Head Chef at the Hostellerie de l'Abbaye de La Celle). Together, these acclaimed chefs have managed to make Grand Livre de Cuisine simple, approachable, und usable by everyone.
The innovative, inspiring recipes are accompanied by beautiful photographs, showing that for Alain Ducasse, presentation and finish are as important as the food itself. The moment of the first taste must be a real celebration of the senses.
With 700 recipes, this book will be an indispensable reference - and inspiration - for professional and experienced home cooks worldwide.