Download Grand livre de cuisine d'Alain Ducasse : Desserts et patisserie (French Edition), by FAlain Ducasse
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Grand livre de cuisine d'Alain Ducasse : Desserts et patisserie (French Edition), by FAlain Ducasse
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Apr�s Le Grand Livre de cuisine, voici l'art des douceurs selon Alain Ducasse et Fr�d�ric Robert. P�tisserie, viennoiserie, boulangerie, confiserie, travail du chocolat, des glaces et des sorbets, des fruits et des ar�mes : rien n'y manque, tant les recettes classiques et les bases que des cr�ations audacieuses portant la marque d'un style concentr� et architectur�. Cette " cuisine du sucr� " est en continuit� parfaite avec l'art du sal� : un bon repas est un plaisir harmonieux, et l'arriv�e du dessert ne doit provoquer aucune rupture de ton. Ce livre � la fois technique, encyclop�dique et inspir� est aussi un livre de gourmandise ouvert sur le monde, proposant de nombreux desserts d'ailleurs (Italie, monde anglo-saxon...). La structure de l'ouvrage bas�e sur les ingr�dients, refl�te la philosophie d'Alain Ducasse : la technique ne doit pas dissimuler le produit mais le mettre en valeur, respecter sa nature propre. Au fil des recettes, on peut s'initier � ce savoir-faire � la fois ancien et nouveau, cultivant la justesse des proportions et laissant aux choses " le go�t de ce qu'elles sont ". On �vite l'exc�s de sucre, on recherche l'intensit� des saveurs, la texture et la l�g�ret�, la rapidit� d'ex�cution. La p�tisserie est un art pr�cis, mais aussi spontan� et imm�diat. Ce livre est la synth�se de la tradition p�tissi�re et de la modernit�. --Ce texte fait r�f�rence � une �dition �puis�e ou non disponible de ce titre.
- Sales Rank: #4934327 in Books
- Published on: 2013-05-27
- Original language: French
- Dimensions: 9.76" h x 7.76" w x 1.42" l,
- Binding: Hardcover
About the Author
- Alain Ducasse is regarded throughout the world as one of the most prominent French chefs, and he is driven to share his passion through his businesses. Along with three gourmet restaurants, Restaurant Plaza Ath�n�e in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school.
- Born in 1960, Fr�d�ric Robert has first taken a cooking formation, although he was attracted by pastry. His encounter with Alain Ducasse has been decisive to his career. Since 1983, he is working with the French chef. He designs the dessert menus for Alain Ducasse’s restaurants worldwide and since 2000, he is also teaching pastry at Alain Ducasse’s cooking school.
Most helpful customer reviews
1 of 2 people found the following review helpful.
Best Patisserie book available
By C. Hill
This is by far the best and most comprehensive French patisserie book available covering a vast range of French desserts. The recipes, technique and photographs are exactly what you would expect from the grand culinary master Alain Ducasse. The book however is only in French so you need some patisserie French to use it but it's worth it just for the pictures!
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