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Grand livre de cuisine. Alain Ducasse's desserts and pastries (English)

Grand livre de cuisine. Alain Ducasse's desserts and pastries (English)
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160,00 €

Author: Alain Ducasse, Frédéric Robert
Jean-François Revel (foreword), Mathilde de l'Ecotais (photographs)
Availability: a consultar
Language: Inglés
Format: Tapa dura, 568 pp, 23,5x30,5 cm
Publisher: Les Éditions Alain Ducasse, 2006, 9782848440163
Features: Fotografías a color
Agotado
Publisher review:
In this magnificent volume, the second in the Grand livre de cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here – mousses and fondants; cookies, cream puffs, sweet rolls, and cakes; ice creams, sorbets, and granités; bonbons, nougats, and caramels; fruit tarts, profiteroles, and sweet soufflés and crèpes.
The book’s 250 mouth-watering recipes, chosen from the dessert menus of the outstanding restaurants with which Ducasse and Robert have been associated, range from traditional treats such as Peach Melba, Candied apples, and Oeufs à la neige to audacious concoctions such as Tropical fruit-stuffed ravioli, Chocolate pizza, 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 tiramisù; and the Austrian confections known as viennoiseries.
Organized by category (plated desserts, confections and chocolates, teatime treats, and so on), the Grand livre embodies Ducasse’s philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient’s true nature – not mask it. Handsomely styled and enticingly illustrated, the book features more than 650 color photographs, including a full-page, closeup photo of each finished dish. Cross-sectional drawings clearly display the internal “architecture” of some of the more complex creations.

About the author:
Alain Ducasse, born in the Landes region of France in 1956, is today one of the world’s most prominent French chefs. Though he embraces flavors from other parts of the world, he remains devoted to regional cuisines from France’s heartland and coastal regions. In addition to being the chef at the Plaza Athénée in Paris, and the Louis XV in Monte Carlo, he is also the creator fo new restaurant concepts around the world, including the Spoon restaurants. He is author of several books.
Frédéric Robert, born in 1960 in Isère, France, was initially trained as a chef. But his primary interest was always pastry, and over the years he learned and mastered dessert – and pastry – making. He spent several years working with Alain Chapel and Alain Ducasse, and apprenticed to such leading pastry chefs as Lenôtre, Escobar, Linxe, vilfeu, and Veziano. Driven by curiosity and a keen sense of modernity, he shares with Ducasse a vision of dessert cuisine that emphasizes the best-quality ingredients, simplicity, and improvisation. Since 1983, he has worked alongside Ducasse as the head pastry chef in his restaurants, as well as overseeing the opening of his new restaurants and teaching at his culinary school for chefs.

Index:
- Preface.
- Plated desserts.
- Ice creams and sundaes.
- Classic French and foreign desserts.
- Breads.
- Petits-fours.
- Confectioneries and chocolates.
- Entremets.
Annexes
- Step-by-step.
- Baking.
- Sugar and syrups.
- Fruit calendar.
- Glossary of products.
- Glossary of terms.
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