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Grand Livre De Cuisine: Alain Ducasse's Desserts and Pastries [Hardcover]

Alain Ducasse , Frederic Robert
4.4 out of 5 stars  See all reviews (8 customer reviews)
RRP: £30.00
Price: £27.15 & FREE Delivery in the UK. Details
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Book Description

1 May 2009 Grand Livre De Cuisine
The second title in the "Grand Livre de Cuisine" series, this book covers the art of making desserts and sweets, according to master chefs Alain Ducasse and Frederic Robert. A perfect complement to Ducasse's earlier book on the art of savoury foods, this dense, carefully constructed and beautifully styled book, with 250 recipes and more than 650 photographs, invites the reader to discover every aspect of sweets and desserts. Dessert and pastry recipes are presented on double-page spreads and illustrated with close-up photos of the finished dishes. Pastries, viennoiseries, breads and rolls, candies, chocolate creations, ice creams and sorbets, fruits and flavourings: everything is included, from traditional and basic recipes to more audacious creations such as Raviole d'Agrumes, jus de citronnelle et jus de fruits de la passion frais and Fondant de chocolat au the Earl Grey. This all-inclusive book encompasses gourmet delights from around the world, such as Tiramisu a notre facon, Coupe Cheesecake and Pavlova, each adapted to reflect the authors' distinctive flair. Organised by main ingredient, the structure of the book reflects the philosophy of Alain Ducasse, who says that culinary techniques should enhance and bring out an ingredient's true nature, not mask it.
--This text refers to an out of print or unavailable edition of this title.

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Product details

  • Hardcover: 584 pages
  • Publisher: Alain Ducasse (1 May 2009)
  • Language: English
  • ISBN-10: 284844049X
  • ISBN-13: 978-2848440491
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 176,895 in Books (See Top 100 in Books)
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Product Description

Review

The recipes are as clear as the photographs, a real inspiration
for dedicated, hobby cooks.
-- Spectator, December 9, 2006 --This text refers to an out of print or unavailable edition of this title.

About the Author

Alain Ducasse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet French restaurants he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school. Frederic Robert has spent the last 25 years working side by side with Alain Ducasse, overseeing all the pastries, desserts and breads for his restaurants. He has received numerous culinary awards. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.4 out of 5 stars
4.4 out of 5 stars
This item has not been released yet and is not eligible to be reviewed. Reviews shown are from other formats of this item.
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
3.0 out of 5 stars Beautifull recipes, bad editing 2 July 2010
By Naomi K
Format:Hardcover
I am not a proffessional baker or pattissier but I am at home with cookbooks. Most references in this edition to recipes on other pages are not right (f.e. cake with fromage blance page 471 refers to brittany shortbread on page 516, the recipe can be found on page 500.) and a lot of basic recipes can't be found in the index. And what does SQ mean? According to the table of contents you can find a glossary of terms on page 572. This page does not exist. The recipes however are wonderfull and with some effort and the right equipement do-able. To bad something went wrong with the editing because this book is truly one of a kind.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Excellent but not for the faint hearted 12 May 2010
Format:Hardcover
This is a beautiful book and a pleasure to own. The photography is excellent and the presentation and quality of production is very good too. However its not for the faint hearted because all the recipes have many processes but the end result is great once you've practiced a few times. I've done the one on the cover and it was delicious and a real show off dessert but it took practice. I was inspired after a cookery programme to do more than 'puddings' - this certainly hits the mark !
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25 of 33 people found the following review helpful
5.0 out of 5 stars THE BEST PASTRY BOOK EVER 18 Mar 2007
By A. Carr
Format:Hardcover
WHAT A GREAT BOOK WRITTEN BY A MASTER A MUST FOR ANY CHEF ESPECIALY IF YOU ARE NOT A TRAINED PASTRY CHEF.SUPERBLY WRITTEN AND WONDERFUL PHOTOGRAPHY I LOVE THIS BOOK ALL OF THE RECIPES I HAVE TRIED ARE EXCELLENT NOT THE NORM WITH SO MANY CHEFS BOOKS.I THOROUGHLY RECOMMEND THIS BOOK I CANT WAIT TO TRY ANOTHER RECIPE OUT THANK YOU SO MUCH ALAIN DUCASSE!
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5.0 out of 5 stars Pure Luxury!! 4 Feb 2012
By Onora
Format:Hardcover
This is a beautiful book and it is one which I would refuse to lend to anyone, in case it wouldn't be returned!! I've never had the confidence to try any of the recipes and I agree with other reviewers in that it is not for the beginner, unless very ambitious and advanced in patisserie. However, it is a privilege to own this book of beauty.
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