- Hardcover: 1080 pages
- Publisher: Alain Ducasse (25 Mar 2005)
- Language English
- ISBN-10: 2848440007
- ISBN-13: 978-2848440002
- Product Dimensions: 30.6 x 23.8 x 8 cm
- Average Customer Review: 4.2 out of 5 stars See all reviews (10 customer reviews)
- Amazon Bestsellers Rank: 360,668 in Books (See Top 100 in Books)
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More About the Author
Product Description
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.
About the Author
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.
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Customer Reviews
Most Helpful Customer Reviews
9 of 9 people found the following review helpful
Format:Hardcover
This is a beautifully presented book showcasing hundreds of creations to come out Ducasse's kitchens. It is not for nothing that this man has three triple-starred restaurants; the quality of his work is extraordinary.
It is probably fair to say that most people wouldn't buy this for the recipes (if you are looking to attempt many of the dishes, you'll need deep pockets, excellent local food suppliers and a well-equipped kitchen, not to mention an extraordinary amount of skill). However this doesn't detract from its beauty as a book for the coffee table and to promote discussion.
My only negative point is that this edition is probably too small to do many of the pictures justice - if you are willing to pay the price for the upgrade to the large format edition it is probably worth it.
It is probably fair to say that most people wouldn't buy this for the recipes (if you are looking to attempt many of the dishes, you'll need deep pockets, excellent local food suppliers and a well-equipped kitchen, not to mention an extraordinary amount of skill). However this doesn't detract from its beauty as a book for the coffee table and to promote discussion.
My only negative point is that this edition is probably too small to do many of the pictures justice - if you are willing to pay the price for the upgrade to the large format edition it is probably worth it.
6 of 6 people found the following review helpful
Format:Hardcover
What a beautiful book! I have coveted the large format version of this book for some time Grand Livre De Cuisine: Alain Duccasse's Culinary Encyclopedia but I could not justify the price. In this format the book is just as beautiful and now affordable.
It is presented as an encyclopaedia of ingredients with recipes to cook them. Beginning with Acacia blossom, artichokes and asparagus ending with wood pigeon, woodcock and zucchini. There are for example 20 individual Asparagus recipes each complete with full colour pictures, a huge 29 Sea Bass recipes.
The recipes are clearly presented, well laid out, each one with a picture of the finished dish with presentation instructions. The book does assume a high level of culinary skill, there are no descriptions of techniques.
On the down side, mistakes in the translation from French to English are not uncommon. Sometimes it means you need to read the text through again to extract the meaning, other times there are errors translating the units. For example one recipe calls for a 73lb (3.5kg) Sea Bass or 1 3/4 fluid ounces is repeatedly translated as (50 CL) which is half a litre. You have to read the recipe carefully to work out which is correct.
Would I recommend this book? Oh Yes! If you have a foodie in the family this is the ideal gift, especially at this price. For anyone with a good level of culinary skill this book is an essential addition to the cook book library. I would have given five stars but for the errors in translation.
It is presented as an encyclopaedia of ingredients with recipes to cook them. Beginning with Acacia blossom, artichokes and asparagus ending with wood pigeon, woodcock and zucchini. There are for example 20 individual Asparagus recipes each complete with full colour pictures, a huge 29 Sea Bass recipes.
The recipes are clearly presented, well laid out, each one with a picture of the finished dish with presentation instructions. The book does assume a high level of culinary skill, there are no descriptions of techniques.
On the down side, mistakes in the translation from French to English are not uncommon. Sometimes it means you need to read the text through again to extract the meaning, other times there are errors translating the units. For example one recipe calls for a 73lb (3.5kg) Sea Bass or 1 3/4 fluid ounces is repeatedly translated as (50 CL) which is half a litre. You have to read the recipe carefully to work out which is correct.
Would I recommend this book? Oh Yes! If you have a foodie in the family this is the ideal gift, especially at this price. For anyone with a good level of culinary skill this book is an essential addition to the cook book library. I would have given five stars but for the errors in translation.
28 of 31 people found the following review helpful
Format:Hardcover
i first saw this book about a year ago. the chef at the restaurant i work at has a copy and after allmost an hour of looking at it decided i needed it, only problem was the price tag which was £160. when i saw this book in a revised edition for only £40 i didnt know quite what to think. at first i thought it must be paperback but then found out it was hardcover. well....it came today and i can tell you the only difference is the page size. no, i'm not talking about the ammount of pages but only the actual size of the page. its about the size of A4 paper, but i see that as a plus not a minus!
the book is layed out alphabetically and goes by ingredient. its ONLY recipes though. nothing inspirational as far as quotes of philosophies but if you looking for recipes you can adapt to somthing of your own then this is the ticket. it's all very ducasse in style. very minimalist and lets the products speak for themselves. the only thing that i think may be a bad point to the home cook is the reaccuring theme of truffles, foie gras ect. it's food thats decadent and not really home cook kinda stuff. if your someone in the professional world though its a keeper and well worth the £26.
the book is layed out alphabetically and goes by ingredient. its ONLY recipes though. nothing inspirational as far as quotes of philosophies but if you looking for recipes you can adapt to somthing of your own then this is the ticket. it's all very ducasse in style. very minimalist and lets the products speak for themselves. the only thing that i think may be a bad point to the home cook is the reaccuring theme of truffles, foie gras ect. it's food thats decadent and not really home cook kinda stuff. if your someone in the professional world though its a keeper and well worth the £26.
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Most Recent Customer Reviews
Extraordinary learning experience, but not for the home cook.
I'll try to keep this review simple and practical.
So, what is it? It's basically a very large alphabetically-arranged list of recipes by the great master chef, with a section... Read more
So, what is it? It's basically a very large alphabetically-arranged list of recipes by the great master chef, with a section... Read more
Published 10 months ago by Hubabakanda
A french cookery book with a difference
A very comprehensive book, very nicely photographed. Best thing - tells you HOW to present the dish, something that is lacking in cookery books in general.
Published 23 months ago by Naomi Day
Ultimate French Cooking Bible
The recipes are relatively advanced - some very advanced. Food cost is high. The food illustrations are best in class. This is the ultimate, advanced French cooking bible. Read more
Published on 28 Jan 2010 by Jonas S. Mathiesen
Superb Detail
This book is packed with great recipes.A book well worth the spend.I am in catering and rate this book as one of the most best i have ever had.It will keep me interested for years.
Published on 10 Feb 2009 by colin nash
Alain Ducasse's Culinary Dictionary
Review of Alain Ducasse's Culinary Dictionary
Hard to know how far culinary gods can go for further recognition when their empires are booming. Read more
Hard to know how far culinary gods can go for further recognition when their empires are booming. Read more
Published on 1 July 2008 by V. Oscarsson
This book is not for inexperienced cooks
Alain Ducasse is one of the greatest chefs in the world. Therefore, when the book is described as being for, "..professional chefs and experienced home cooks" it means just that. Read more
Published on 13 Oct 2007 by Marc
Alain Ducasse's Culinary Dictionary
Review of Alain Ducasse's Culinary Dictionary
Hard to know how far culinary gods can go for further recognition when their empires are booming. Read more
Hard to know how far culinary gods can go for further recognition when their empires are booming. Read more
Published on 11 Dec 2006 by V. Oscarsson
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