OP: Alain Ducasse's Grand Livre de Cuisine: Desserts and Pastries – Kitchen Arts & Letters
Alain Ducasse (1956– ) is a name that hardly needs introduction to the Kitchen Arts readership. With dozens of restaurants around the world, a combined total of 21 Michelin stars among them, several of his own cookbooks, and even more published under his imprint, Ducasse Editions, this French-born chef is indeed a bran
Alain Ducasse (1956– ) is a name that hardly needs introduction to the Kitchen Arts readership. With dozens of restaurants around the world, a combined total of 21 Michelin stars among them, several of his own cookbooks, and even more published under his imprint, Ducasse Editions, this French-born chef is indeed a brand.
Of the vast number of publications that bear the chef’s name, Ducasse may be best known for an early 2000s series of silver-jacketed, massive tomes titled Grand Livre de Cuisine. The first volume, published in 2001, encompassed fine, contemporary French cooking. The subsequent volumes each had a particular emphasis outside that scope. The second was a logical sequel with a focus on sweets and was originally published in French in 2002. An English translation followed in 2006; it is that English first printing that we offer here.
Penned by pastry chef Frédéric Robert (1960– ), the Grand Livre de Cuisine: Desserts and Pastries, at nearly 600 pages, is a sprawling manual for pastry professionals. While certainly up-to-date, the recipes remain distinctively French, and their antecedents in the work of Ducasse’s mentors like Gaston Lenôtre, Michel Guérard, and Roger Vergé are evident, particularly through the emphasis on fresh produce and quality ingredients.
One would be hard-pressed to find a better resource for French pastry technique, and demand for this title has hardly waned in the years since it went out of print. Copies remain scarce, and we are exceptionally pleased to offer one here in Near Fine condition, including the dust jacket.
More Cookbooks Than Sense: Grand Livre de Cuisine by Alain Ducasse: How a $200 cookbook is actually incredibly good value
Devised for Alain Ducasse’s Michelin 3-star restaurant at the Plaza Athénée in Paris, the 120 recipes here emphasize the essential tastes of their
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Grand Livre de Cuisine Desserts et Patisserie - Alain Ducasse in French. Extremely rare find/gem. Limited vintage edition. Condition is Good.
Grand Livre de Cuisine Desserts et Patisserie - Alain Ducasse French Ed. Limited
Grand Livre De Cuisine D'alain Ducasse: Desserts Et Pâtisseries: 9782848440118: Alain Ducasse, Frédéric Robert: Books
More Cookbooks Than Sense: Grand Livre de Cuisine by Alain Ducasse: How a $200 cookbook is actually incredibly good value
Cooking, Tasting, Talking - The New York Times
The Bear S1E8, did you hit the pause button? : r/TheBear
South End pastry shop brings bit of Paris to Boston – Boston Herald
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OP: Alain Ducasse's Grand Livre de Cuisine: Desserts and Pastries – Kitchen Arts & Letters
This impressive new reference is the work of three meilleurs ouvriers de France, prize-winning professionals recognized for their mastery of their
Le Grand Livre De La Charcuterie
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries: Ducasse, Alain, Robert, Frederic: 9782848440163: : Books
ABRAMS UK Complete Catalogue Autumn 09 by ABRAMS - Issuu
