Download or read book Grand Livre De Cuisine Alain Ducasse s Culinary Encyclopedia written by Alain Ducasse and published by Ducasse Books. This book was released on 2009-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, 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.
Download or read book Grand Livre De Cuisine Desserts Alain Ducasse s Desserts and Pastries written by Alain Ducasse and published by Ducasse Books. This book was released on 2009-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, 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.
Download or read book Grand Livre de Cuisine written by Alain Ducasse and published by . This book was released on 2004 with total page 1079 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Grand livre de cuisine d Alain Ducasse written by Alain Ducasse and published by LEC (Les Editions Culinaires). This book was released on 2001 with total page 1055 pages. Available in PDF, EPUB and Kindle. Book excerpt: A, comme Asperge, B, comme Bar, C, comme Chevreuil, notre alphabet préféré. Celui qui, comme l'inventaire de Jacques Prévert constitue la vraie poésie clé notre cuisine, celle des produits qui la composent. C'est donc tout naturellement autour de cet alphabet que devait s'organiser notre Grand Livre de Cuisine, véritable synthèse culinaire d'un savoir-faire acquis depuis plus de vingt cinq ans. Vous y trouverez plus de 700 recettes issues du répertoire culinaire français, classiques ou originales, simples ou très élaborées, mettant en scène 100 produits de base et utilisant les 10 principaux modes de cuisson, des plus traditionnels aux plus actuels. Présenté sous forme de fiches techniques, ce livre s'adresse à tous les professionnels, débutants ou avertis qui, comme nous, ont une vraie passion de ce métier. Qu'il s'agisse de revoir ou de parfaire ses connaissances des bases de la cuisine, ou de se perfectionner autour d'un produit particulier, le Grand Livre de Cuisine vous propose un ensemble de recettes écrites à mes côtés par Jean-François, Didier, Franck, Patrick et Benoît. Chacun à notre manière, nous avons apporté notre style et nos expériences personnelles, afin de transmettre, enrichir et faire partager notre amour du goût et de la gastronomie française. Alain Ducasse
Download or read book My Best Alain Ducasse written by Alain Ducasse and published by Ducasse Books. This book was released on 2014-11-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Herme. These are among the world's most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse's famous vegetable "cookpot" and Herme's ispahan to Ripert's bluefin tuna and Boulud's sea bass, each volume in My 10 Best offers a master's career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
Download or read book Coffret Grand Livre Cuisine Alain Ducasse 2 V written by Alain Ducasse and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Grand livre de cuisine d Alain Ducasse written by Alain Ducasse and published by . This book was released on 2007 with total page 1136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Du restaurant de haute cuisine à la boulangerie, en passant par le bistro, les restaurants Soon ou encore les auberges du Sud de la France, Alain Ducasse s'est intéressé à toutes les cuisines, de la nouvelle génération des zappeurs aux gastronomes les plus avertis. Les recettes sont regroupées en six thèmes principaux - poissons, viandes, oeufs, légumes, céréales et farinages, desserts.
Download or read book Grand Livre de Cuisine d Alain Ducasse written by Alain Ducasse and published by . This book was released on 2005-10 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: Après Le Grand Livre de cuisine, voici l'art des douceurs selon Alain Ducasse et Frédéric Robert. Pâtisserie, viennoiserie, boulangerie, confiserie, travail du chocolat, des glaces et des sorbets, des fruits et des arômes : rien n'y manque, tant les recettes classiques et les bases que des créations audacieuses portant la marque d'un style concentré et architecturé. Cette " cuisine du sucré " est en continuité parfaite avec l'art du salé : un bon repas est un plaisir harmonieux, et l'arrivée du dessert ne doit provoquer aucune rupture de ton. Ce livre à la fois technique, encyclopédique et inspiré 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 basée sur les ingrédients, reflète 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 à ce savoir-faire à la fois ancien et nouveau, cultivant la justesse des proportions et laissant aux choses " le goût de ce qu'elles sont ". On évite l'excès de sucre, on recherche l'intensité des saveurs, la texture et la légèreté, la rapidité d'exécution. La pâtisserie est un art précis, mais aussi spontané et immédiat. Ce livre est la synthèse de la tradition pâtissière et de la modernité.
Download or read book Grand Livre de Cuisine d Alain Ducasse written by Alain Ducasse and published by . This book was released on 2004-12-08 with total page 1079 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dix historiens réputés ont répertorié les recettes fondatrices des traditions culinaires de la Méditerranée. Parmi elles, plus de 500 recettes ont été sélectionnées. Elles sont issues des régions et pays bordant la Méditerranée occidentale : En France - Languedoc, Provence, Roussillon ; en Espagne - Alicante, Andalousie, Baléares, Cadix, Maresme ; en Italie - Calabre, Campanie, Latium, Ligurie, Pouilles, Sardaigne, Sicile, Toscane ; et d'Algérie, du Maroc et de Tunisie. Les recettes du Grand Livre ont été spécialement adaptées par l'équipe du Restaurant le Louis XV à Monaco, dirigée par Franck Cerutti. La sobriété de la mise en image de Thomas Duval, permet une lecture aisée de la proposition de dressage des chefs, en y apportant une valeur ajoutée esthétique qui confère à cet ouvrage la qualité d'un beau livre d'art culinaire.
Download or read book Le Grand Livre de Cuisine d Alain Ducasse written by Frederic Robert and published by . This book was released on 2005-10-01 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: Les Bistrots, Brasseries, et Restaurants de Tradition font partie de notre univers culturel et affectif. Lieux d'échange et de convivialité, ils sont les témoins d'un certain art de vivre et les interprètes de notre patrimoine culinaire. Chacun a en mémoire l'un de ces lieux chargé de souvenirs et de plaisir partagé. Alain Ducasse a choisi tout naturellement de consacrer à leur cuisine le troisième tome de son encyclopédie culinaire. Ce nouveau Grand Livre est structuré comme les deus premiers, autour de 90 produits, avec plus de 400 savoureuses recettes de nos terroirs. De la blanquette de veau au lapin chasseur en passant par le cassoulet toulousain ou le sandwich parisien... les classiques s'allient au snackings pour former un ensemble de recettes présentées de façon originale et contemporaine. Une mise en scène résolument novatrice a été choisie pour célébrer et mettre en valeur l'alliance de la tradition et de la modernité dans la droite ligne d'Alain Chapel pour qui " une recette doit réaliser l'équilibre entre une tradition relative et une apparente modernité.
Download or read book Grand livre de cuisine d Alain Ducasse written by Alain Ducasse and published by . This book was released on 2009-04-01 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Robuchon written by Joel Robuchon and published by Knopf. This book was released on 2008-11-04 with total page 833 pages. Available in PDF, EPUB and Kindle. Book excerpt: An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.” Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation. The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.
Download or read book Grand Livre de Cuisine d Alain Ducasse written by Alain Ducasse and published by LEC (Les Editions Culinaires). This book was released on 2002 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: Après Le Grand Livre de cuisine, voici l'art des douceurs selon Alain Ducasse et Frédéric Robert. Pâtisserie, viennoiserie, boulangerie, confiserie, travail du chocolat, des glaces et des sorbets, des fruits et des arômes : rien n'y manque, tant les recettes classiques et les bases que des créations audacieuses portant la marque d'un style concentré et architecturé. Cette " cuisine du sucré " est en continuité parfaite avec l'art du salé ; un bon repas est un plaisir harmonieux, et l'arrivée du dessert ne doit provoquer aucune rupture dé ton. Ce livre à la fois technique, encyclopédique et inspiré 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, basée sur les ingrédients, reflète 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 à ce savoir-faire à la fois ancien et nouveau, cultivant la justesse des proportions et laissant aux choses " le goût de ce qu'elles sont ". On évite l'excès de sucre, on recherche l'intensité des saveurs, la texture et la légèreté, la rapidité d'exécution. La pâtisserie est un art précis, mais aussi spontané et immédiat. Ce livre est la synthèse de la tradition pâtissière et de la modernité.
Download or read book Gabriel Kreuther written by Gabriel Kreuther and published by Abrams. This book was released on 2021-11-09 with total page 695 pages. Available in PDF, EPUB and Kindle. Book excerpt: From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
Download or read book The Paris Cookbook written by Patricia Wells and published by Harper Collins. This book was released on 2001-10-24 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food. In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market. Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.
Download or read book Institut Paul Bocuse Gastronomique written by Institut Paul Bocuse and published by Hachette UK. This book was released on 2016-10-13 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: *** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.
Download or read book Cooking School written by Alain Ducasse and published by . This book was released on 2018-10-09 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook¿it¿s a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader¿s pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results.
