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Da Capo Press
December 2004
On Sale: December 1, 2004
1080 pages
ISBN: 2848440007
EAN: 9782848440002
Hardcover
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Cookbooks
World-renowned French chef Alain Ducasse believes that
food arouses all the senses. In this sumptuous book, he
takes us on a culinary journey for both eye and palate.
Here he shares the culinary experience, knowledge, and
love of ingredients he has refined over the past 25 years. Today, Ducasse feeds his passion for cooking through
restaurants all over the world and a professional-level
cooking school. He is now ready to bring his know-how and
enthusiasm to American professional chefs and experienced
home cooks, providing 700 recipes from French and
Mediterranean cuisine that incorporate 100 basic
ingredients and use 10 major cooking styles. Each dish is
described in full, with recipes for accompaniments
included; complete instructions for plating the entire
dish are given as well. An appendix offers an encyclopedia
of ingredients as well as basic recipes (sauces, stocks,
and so on). Illustrated with more than 1,000 photographs
and original drawings, Grand Livre de Cuisine will be an
indispensable reference-and inspiration-for years to come.
AUTHOR BIO: Alain Ducasse is regarded throughout the world
as one of the most prominent French chefs. Along with
three gourmet restaurants, Restaurant Plaza Athénée 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.
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