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Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
Alain Ducasse
Stewart, Tabori and Chang
October 2006
On Sale: October 1, 2006
584 pages
ISBN: 2848440163
EAN: 9782848440163
Hardcover
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Cookbooks
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 and cakes; ice creams
and sorbets; bonbons and nougats; fruit tarts,
profiteroles, and sweet crèpes. The book’s 250 mouth-watering recipes range from
traditional treats such as peach melba, candied apples,
and oeufs à 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 tiramisù;
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.
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