Grand Livre De Cuisine Alain Ducasse s Culinary Encyclopedia

Titre : Grand Livre De Cuisine Alain Ducasse s Culinary Encyclopedia
Auteur : Alain Ducasse
Éditeur : Ducasse Books
ISBN-13 : 2848440546
Libération : 2009-10-01

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The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

Grand Livre de Cuisine

Titre : Grand Livre de Cuisine
Auteur : Alain Ducasse
Éditeur : Ducasse Books
ISBN-13 : 2848440384
Libération : 2007-12-01

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The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

Grand Livre De Cuisine

Titre : Grand Livre De Cuisine
Auteur : Alain Ducasse
Éditeur : Ducasse Books
ISBN-13 : 2848440007
Libération : 2004-12-01

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The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

Grand Livre De Cuisine

Titre : Grand Livre De Cuisine
Auteur : Alain Ducasse
Éditeur : Ducasse Books
ISBN-13 : 2848440163
Libération : 2006-10-01

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The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.

Provence of Alain Ducasse

Titre : Provence of Alain Ducasse
Auteur : Alain Ducasse
Éditeur : Assouline
ISBN-13 : 2843232473
Libération : 2001

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Alain Ducasse has a grounded obsession, a secret garden, a protected territory - Provence. It’s in Provence that he plays around with his ideas and his flavors, and it’s Provence that provides him with a place where he can catch his breath. Ducasse highlights places off the beaten path; the best markets, wineries, villages and terraces to have your apritif. In each chapter, Ducasse provides addresses and phone numbers for guidance. He even includes recipes to inspire you in the kitchen. Provence of Alain Ducasse explores a legendary region, a place full of charm where you can discover something new every day.

Nature

Titre : Nature
Auteur : Alain Ducasse
Éditeur : Rizzoli Publications
ISBN-13 : 9780847838400
Libération : 2012-02

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Challenging the cuisine's stereotype of being complicated and heavy, a master chef presents a collection of French recipes featuring simple, healthy ingredients that use seasonal produce and fresh, bold flavors.

Cooking for Kids

Titre : Cooking for Kids
Auteur : Alain Ducasse
Éditeur : Rizzoli International Publications
ISBN-13 : 0789327252
Libération : 2014

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Provides recipes for French children's food that stresses local produce and grains over animal protein, including green asparagus and eggs mimosas, leek clafoutis with aged comtâe, and black cod and sweet potato.

My Best Alain Ducasse

Titre : My Best Alain Ducasse
Auteur : Alain Ducasse
Éditeur : Ducasse Books
ISBN-13 : 2841237281
Libération : 2014-11-18

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The renowned chef, hotelier, restauranteur, and cooking teacher offers eleven recipes, including duck foie gras, grilled pigeon, and lobster casserole.

Ducasse Made Simple by Sophie

Titre : Ducasse Made Simple by Sophie
Auteur : Alain Ducasse
Éditeur : Ducasse Books
ISBN-13 : 2848440422
Libération : 2008-09-01

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Presents simplified renditions of one hundred recipes from master chef Alain Ducasse's Grand Livre de Cuisine, all adapted and tested for an American audience, including an array of soup and salad starters, entres, side dishes, and desserts, ranging from classic French dishes to international specialties.

The Dessert Architect

Titre : The Dessert Architect
Auteur : Robert Wemischner
Éditeur : Cengage Learning
ISBN-13 : 9781111780487
Libération : 2009-06-16

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The Dessert Architect is a guide to making multi-component plated desserts, a source of inspiration for pastry chefs and those in training. In its opening chapter, the book sets out to describe the characteristics of a successful dessert which satisfies the Four Cornerstones of Flavor, Texture, Temperature and Contrast and then follows with detailed information about a world of ingredients used in the contemporary dessert-making arena. Featured are tables for educational ingredient tastings and a grid of dessert components illustrating what each contributes to the successfully made dessert. At the core of the book are tips on creating a well-balanced dessert menu, how-tos about plating and detailed recipes for one hundred boldly flavored multi-part desserts based on the following categories: Fruits (seasonal, all year round, tropical/exotic), Vegetables, Nuts, Chocolate, Dairy, Coffee, Tea and Spices, and Grains. Suggestions for pairing beverages with the desserts, sources for ingredients and essential tools and equipment, web sites relevant for the pastry chef and information about continuing education opportunities round out the book. Full color photos of the completed desserts along with step by step process shots for some of the major techniques used in the recipes illuminate the book. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.