Grand livre de cuisine, Alain Ducasse's culinary encyclopedia
Author(s)
Bibliographic Information
Grand livre de cuisine, Alain Ducasse's culinary encyclopedia
LEC Édition , Distributed in 2005 in North America, the United Kingdom, Australia, and New Zealand by Stewart, Tabori & Chang, c2004
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Alain Ducasse's culinary encyclopedia
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Note
Includes indexes
Description and Table of Contents
Description
Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An extensive appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, compound butters, and so on). Written in collaboration with five acclaimed French chefs and illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference - and inspiration - for years to come.
by "Nielsen BookData"