In this magnificent volume, the second in the "Grand Livre de Cuisine" series, celebrated chefs Alain Ducasse and Frederic Robert comprehensively cover the art of making desserts, pastries, candy and breads. Everything is here - mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; and, fruit tarts, profiteroles, and sweet crepes. The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs a la neige to audacious concoctions such as tropical fruit-stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavour, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisu; and, the Austrian confections known as viennoiseries. Organized by main ingredient, the 'Grand Livre"s structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature, not mask it. The book features more than 650 colour photographs and cross-sectional drawings that clearly display the internal 'architecture' of some of the more complex creations.
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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.
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 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. Ducasse lives in Paris. Frederic Robert has spent the last 25 years working side by side with Alain Ducasse, overseeing all of the pastries, desserts and breads for his restaurants. He has received numerous culinary awards.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
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.
1 of 1 people found the following review helpful
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 !
25 of 33 people found the following review helpful
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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Most Recent Customer Reviews
5.0 out of 5 stars
Pure Luxury!!
This is a beautiful book and it is one which I would refuse to lend to anyone, in case it wouldn't be returned!! Read more
Published 15 months ago by Onora
5.0 out of 5 stars
Very impressed
Book came in before estimated time and in a great condition. Also it's the only place I could fint it for less than £150. Read more
Published 16 months ago by Aga
5.0 out of 5 stars
Great book
I didn't buy this on amazon, but i won this book a while ago, i was thinking of selling it oh here just now, i was looking through it again and some of the recipes are amazing,... Read more
Published 23 months ago by howett thorpe
5.0 out of 5 stars
Ultimate dessert book
This is the ultimate dessert cookbook. I'd give it 6 stars if I could. Every recipe pictured plus diagrams of exactly how they are put together!!! Cannot say any more. Read more
Published on 3 Feb 2011 by MW top foodie
2.0 out of 5 stars
Tiny Font
I bought this book ages ago, upon a recommendation of an acquaintance who is a chef and an Alain Ducasse fan; but I have never actually even attempted to make any of its recipes. Read more
Published on 13 Aug 2010 by Agapanthus
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