The bookβs 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs Γ la neige to audacious concoctions such as tropical fruitβ stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authorsβ masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisΓΉ; and the Austrian confections known as viennoiseries.
Organized by main ingredient, the Grand Livreβs structure epitomizes Ducasseβs philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredientβs true natureβnot 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 βarchitectureβ of some of the more complex creations.
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