Grand Livre de Cuisine: Alain Duccasse's Culinary Encyclopedia Hardcover – 1 Dec 2004
Customers who bought this item also bought
What other items do customers buy after viewing this item?
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
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.
Top customer reviews
Hard to know how far culinary gods can go for further recognition when their empires are booming. I was truly disappointed by this tome, which should have been ambitiously wonderful had it been given more consideration and time to perfect.
Perhaps it would like to be an encyclopedia but rather seems to this reader to be intense cookbook trying to cover all fancy gastronomic bases. One can, of course, get ideas but recipes appear not properly tested so you need to have a serious command of the kitchen to find your way with stocks, sauces, details of the dish etc. In this way, the average serious cook may feel intimidated. After seven hundred recipes, I rather doubt too many copies will have that worn-in feeling a great cookbook develops when used and loved.
The translation into English is full of mistakes. Once remaindered for a good price - the book will be worth it for gorgeous photographs. The original or updated Larousse Gastronomique from 1996 is full of cross references, fun, traditional, inspiring and anything you want it to be in comparison except perhaps his presentation of so-called `haute, haute' cuisine. Hard to know how much Ducasse wanted to look like the king along with the five chefs who assisted in this endeavor. How much more does he need to show off.
As a serious foodie, serious amateur chef for thirty-five years and writer, I prefer to rave not demote. In this case, sadly, the book might do better as an impressive doorstop with a top brand name.
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 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.
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.
Would you like to see more reviews about this item?
Most recent customer reviews
So, what is it? It's basically a very large alphabetically-arranged list of recipes by the great master chef, with a...Read more
Look for similar items by category