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Product Description
Product Description
In this sumptuous book, Sophie Dudemaine - France's bestselling cookbook author - has selected and simplified 120 recipes from Alain Ducasse's encyclopaedic "Grand Livre de Cuisine". While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook.The book includes a wide range of starters such as pumpkin veloute soup and scallop salad; entrees such as salmon with morels, scampi carpaccio, spicy lamb loin and duck a l'orange; side dishes such as pesto pasta and risotto with courgette and parmesan and desserts such as waffles, cheesecake and ice cream (among many other delights). Francoise Nicol's beautiful photographs of the finished food provide inspiration for the presentation and plating of each dish.
About the Author
Alain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athenee in Paris, Alain Ducasse at the Essex House in New York and Beige in Tokyo. In 25 years as a prominent chef, he has not only developed expertise in the culinary arts but also become successful as an educator and publisher. Sophie Dudemaine is a bestselling cookbook author in France. More than 1.5 million copies of her books - which feature easy, original and quick-to-prepare recipes - have been sold. Linda Dannenberg writes about European cuisine, travel and decorative arts for publications. She is also the author of STC's Perfect Vinaigrettes.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Format:Hardcover
This is an interesting book. Very pleasant to flick through as the photos are very beautiful and make you want to hold a posh dinner party straight away. A good book for people who wish to compete on "Come dine with me" and present dishes with a waow factor.
Quite a variety of ideas for dinner parties but I was annoyed at the fact that the recipes only gave American measurements in the recipes (no warning) for a book with a price in US and CAN $ but also in £ and euros (back cover) it should at least have included a metric version and temperatures in C, not only F, particularly so as the original book was published in French (so no additional work involved...). Also not mentioned is an indication of how long the recipes will take, of course this may vary from cook to cook but to have an idea is always useful for us mortals. There is an interesting basics section at the end of the book but for example while it includes a recipe for sweetened whipped cream (not sure I needed one), it does not include one for the (rich) vanilla ice cream needed in several recipes (much more interesting).I would also gladly have done without the recipe for chocolate mousse which takes 2 pages for 1 photo and 1 recipe (a welcome addition to the basics section maybe?) and prefered another splendid offering such as the Apple Tatin with Caramelised Cider Sauce or Chocolate Fondant cake with Earl Grey Tea Sauce, two great recipes that make the book worth buying for them alone. On the savoury front, I have tried the Hake with Pine Nut Chutney, the Vegetable Tartlets with Roasted Prawns, Shrimp Darioles and the Duck Breasts with Red Wine and Orange Sauce, quite nice.
So, as far as I am concerned, mixed feelings about that book -yes, I expected perfection from a book endorsed by Alain Ducasse even if the recipes have been simplified for the layman- but it is worth buying if you want to impress your guests with restaurant-like presentations and ideas. Beware though, some recipes are not that simple despite the book title and require a lot of ingredients (sometimes quite expensive ones too), but after all if you want to impress, it takes what it takes, doesn't it?
Quite a variety of ideas for dinner parties but I was annoyed at the fact that the recipes only gave American measurements in the recipes (no warning) for a book with a price in US and CAN $ but also in £ and euros (back cover) it should at least have included a metric version and temperatures in C, not only F, particularly so as the original book was published in French (so no additional work involved...). Also not mentioned is an indication of how long the recipes will take, of course this may vary from cook to cook but to have an idea is always useful for us mortals. There is an interesting basics section at the end of the book but for example while it includes a recipe for sweetened whipped cream (not sure I needed one), it does not include one for the (rich) vanilla ice cream needed in several recipes (much more interesting).I would also gladly have done without the recipe for chocolate mousse which takes 2 pages for 1 photo and 1 recipe (a welcome addition to the basics section maybe?) and prefered another splendid offering such as the Apple Tatin with Caramelised Cider Sauce or Chocolate Fondant cake with Earl Grey Tea Sauce, two great recipes that make the book worth buying for them alone. On the savoury front, I have tried the Hake with Pine Nut Chutney, the Vegetable Tartlets with Roasted Prawns, Shrimp Darioles and the Duck Breasts with Red Wine and Orange Sauce, quite nice.
So, as far as I am concerned, mixed feelings about that book -yes, I expected perfection from a book endorsed by Alain Ducasse even if the recipes have been simplified for the layman- but it is worth buying if you want to impress your guests with restaurant-like presentations and ideas. Beware though, some recipes are not that simple despite the book title and require a lot of ingredients (sometimes quite expensive ones too), but after all if you want to impress, it takes what it takes, doesn't it?
1 of 1 people found the following review helpful
Format:Hardcover
I was expecting great things of this book - Master Chef he may be but a great many of the recipes are easily available elsewhere. I had hoped for something new but was disappointed. If you are a serious cook with a wide range of experience this will offer you nothing new. If you are a less experienced cook looking for something to take you to the next step above day to day this is worth a look. Very nice photos and presentation but for me not worth the money.
Format:Hardcover
This is a high quality cookbook but quite different in look and feel to most modern cookbooks, from the font on the cover to the back grounds of the photos. I've tried a handful of recipes so far and while you won't fool anyone that they're in Louis XV in Monaco (for that you need Grand Livre) no one is going to leave unimpressed if you serve these at a dinner party. You probably won't be cooking from this book every night though (you need Ducasse's Nature for that).
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