Grand Livre De Cuisine
Autor Alain Ducasse, Frederic Robertfr Limba Franceză Hardback – 29 sep 2006
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Specificații
ISBN-13: 9782848440163
ISBN-10: 2848440163
Pagini: 584
Ilustrații: 650 colour images
Dimensiuni: 243 x 308 x 50 mm
Greutate: 3.4 kg
Editura: Alain Ducasse
Locul publicării:France
ISBN-10: 2848440163
Pagini: 584
Ilustrații: 650 colour images
Dimensiuni: 243 x 308 x 50 mm
Greutate: 3.4 kg
Editura: Alain Ducasse
Locul publicării:France
Descriere
In this magnificent volume, the second in the "Grand Livre de Cuisine" series, celebrated chefs Alain Ducasse and Fridiric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here -- mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crhpes.
The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and "oeufs la neige" to audacious concoctions such as tropical fruit stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisy; and the Austrian confections known as viennoiseries.
Organized by main ingredient, the "Grand Livre"'s structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature -- "not" mask it. The book features more than 650 color photographs, 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.
The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and "oeufs la neige" to audacious concoctions such as tropical fruit stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisy; and the Austrian confections known as viennoiseries.
Organized by main ingredient, the "Grand Livre"'s structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature -- "not" mask it. The book features more than 650 color photographs, 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.
Notă biografică
Alain Ducasse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet French restaurants he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school. Frederic Robert has spent the last 25 years working side by side with Alain Ducasse, overseeing all the pastries, desserts and breads for his restaurants. He has received numerous culinary awards.
Premii
- James Beard Foundation Book Awards Winner, 2007