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Grand Livre De Cuisine: Alain Ducasse's Desserts and Pastries Hardcover – 25 Sep 2009

9 customer reviews

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Product details

  • Hardcover: 584 pages
  • Publisher: Alain Ducasse (25 Sept. 2009)
  • Language: English
  • ISBN-10: 2848440538
  • ISBN-13: 978-2848440538
  • Product Dimensions: 19.4 x 3.2 x 24.8 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 971,003 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 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.

Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Naomi K on 2 July 2010
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 By P. J. Coltart on 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 By A. Carr on 18 Mar. 2007
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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By Onora on 4 Feb. 2012
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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By Aga on 1 Jan. 2012
Format: Hardcover
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. Based on other reviews it needs to be said that this is NOT a book for beginners and if you're just learning to cook choose something easier to start with.And for professionals- look no further.
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