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.

Ducasse Flavors of France

Titre : Ducasse Flavors of France
Auteur : Alain Ducasse
Éditeur : Artisan Books
ISBN-13 : 1579653197
Libération : 2006

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One hundred inventive recipes demonstrate the principles of the changing face of French cookery, a cuisine that incorporates the best in traditional French dishes, along with Mediterranean and Provenc+a2al influences. 25,000 first printing. BOMC Good Cook Alt.

Cooking School

Titre : Cooking School
Auteur : Alain Ducasse
Éditeur : Rizzoli International Publications
ISBN-13 : 0847849945
Libération : 2016-09-27

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Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook—it’s a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home.Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader’s pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students. From recipes for simple condiments and fundamental sauces to the iconic dishes of French cuisine and international cooking, including sushi and curries, and pastry recipes, including composed cakes and confections, Cooking School turns readers into true masters of their own kitchens."

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.

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.

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.

L atelier of Alain Ducasse

Titre : L atelier of Alain Ducasse
Auteur : Bénédict Beaugé
Éditeur : John Wiley & Sons Incorporated
ISBN-13 : 0471376736
Libération : 2000

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Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean–François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard′s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L′Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse′s five star pupils: Franck Cerutti, Jean–Louis Nomicos, Jean–François Piège, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Bénédict Beaugé visits Alain Ducasse′s suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse′s culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France′s most prestigious restaurants: the Louis XV–Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.