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Customer Review

2 of 2 people found the following review helpful
3.0 out of 5 stars Beautifull recipes, bad editing, 2 July 2010
This review is from: Grand Livre De Cuisine: Alain Ducasse's Desserts and Pastries (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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Showing 1-3 of 3 posts in this discussion
Initial post: 8 Dec 2010 12:45:41 GMT
DGypsy says:
I totally agree with Naomi K. Something really went wrong with the editing. I felt as though I was short changed for the price I paid for the book at the time of purchase. I am still trying to work out what does 'SQ' mean. In the glossary or even for some recipes it is stated see page ? for detailed recipe. The recipe is not on the page that is given. There is also a lot of Americanism for some of the recipe ingredients. Plus side is great photos some good recipes and great motivation just looking at the photos. Mr.Ducasse. Please correct the mistakes in this book. I love your Cuisine and have great respect for your ideas in the Culinary world.

In reply to an earlier post on 5 Aug 2011 12:38:25 BDT
HOBART says:
I know! It is driving me crazy too. SQ? Wrong page numbers... BUT there is a lot good about the book. Definitely for someone with cooking experience, not for a beginner.

In reply to an earlier post on 18 Jan 2012 23:32:31 GMT
P. Geelhoed says:
It means 'too taste' so de only thing you can play with in the recipe that he let you decide on your own.
and its QS and not SQ in the france edition.
greetz Paul(chef)
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