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Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia

by Alain Ducasse
Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia

Gastronomic bible by world-renowned chef Alain Ducasse.

If cooking is your passion, Alain Ducasse’s "Grand Livre De Cuisine" is a tome that you shouldn’t miss. This culinary encyclopedia offers a comprehensive view from a chef who has been instrumental in defining modern gastronomy. It's not just a recipe book; it's an inspiration for expanding your culinary skills and understanding the art of fine dining. Whether you're a budding chef or an enthusiast looking to elevate your home cooking, Ducasse's expertise will guide you through a transformative culinary journey.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia

by Alain Ducasse
Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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ISBN: 9782848440385
Authors: Alain Ducasse
Publisher: DUCASSE EDITION
Date of Publication: 2008-02-14
Format: Hardcover
Related Collections: Food & Drink, Art
Related Topics: Photography, Food, Crafts, Culinary, Cooking
Goodreads rating: 4.49
(rated by 59 readers)

Description

A true master class in haute cuisine by a true master. Features 700 recipes with ingredients from anchovies to zucchini. An extensive appendix offers a complete description, including the choosing and buying, of the 100 basic ingredients used in the recipes. World-renowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients. Grand Livre de Cuisine: Alain Ducasse’s Culinary Encyclopedia brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago. Now, with the release of the first paperback edition, this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced home cooks alike. Featuring 700 recipes culled from the best of French and Mediterranean cuisine, and more than 1,000 photographs and original drawings, Grand Livre de Cuisine is an invaluable tool for reviewing or perfecting one’s knowledge of culinary fundamentals. The recipes, organized alphabetically by main ingredient—from a thin-crusted anchovy tart to zucchini blossom fritters—are clear and concise, with a special emphasis on finish and presentation. The book also includes a glossary of 100 basic ingredients, as well as a primer on recipes such as stocks and sauces. As proprietor of four first-rate restaurants and founder of a professional-level cooking school, Ducasse is a natural teacher who can demystify the most complex of recipes. In writing Grand Livre de Cuisine, he has created an impressive guide to appreciating
 

Gastronomic bible by world-renowned chef Alain Ducasse.

If cooking is your passion, Alain Ducasse’s "Grand Livre De Cuisine" is a tome that you shouldn’t miss. This culinary encyclopedia offers a comprehensive view from a chef who has been instrumental in defining modern gastronomy. It's not just a recipe book; it's an inspiration for expanding your culinary skills and understanding the art of fine dining. Whether you're a budding chef or an enthusiast looking to elevate your home cooking, Ducasse's expertise will guide you through a transformative culinary journey.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.