Grand Livre de Cuisine d' Alain Ducasse by Alain Ducasse and Jean-Francois Piège

  • Acacia blossom fritters (Beignets de fleurs d'acacia) (page 10)

    from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia Grand Livre de Cuisine by Alain Ducasse

    • Categories: Fried doughs; French; Vegetarian
    • Ingredients: acacia flowers; grapeseed oil; fleur de sel; cake flour; brewer's yeast; corn starch; egg yolks; heavy cream; saffron pistils
    show

  • Show all Recipes...

Notes about this book

  • Shelmar on September 04, 2025

    In EYB, all the ingredients of the basic recipes are added to the ingredient list. Don't be daunted. If the EYB says "See page xxx for such and such recipe," then don't see, but instead use a commercial box or jar substitute. Predominantly most of the recipes are available, often with video, at L'Académie du Goût website. Consider using the French recipe title to find the website version. That said, the American English translation is unprofessional. The translator(s) seem unfamiliar with English cooking terms, and they often seem unfamiliar with cooking. The English ingredient often is not the same as the French language ingredient, and surprisingly the same French ingredient will be translated differently in adjacent recipes. With a large index that can be hard to move around, an example of exasperation was discovering the ingredient listed as "buttermilk gnocchi" could be found correctly indexed as the subrecipe "ricotta gnocchi."

  • Shelmar on September 04, 2025

    With 41 basic recipes to be used as ingredients in the regular recipes, a recipe for 2 (usually 4) requires a large walk-in refrigerator to hold the stock pots, from which a quart of this, a cup of that, and a teaspoon of another, from up to 6 basic recipes, are used. There also dozens of alternative seasonal stock pots to store in another walk-in. This cookbook is for the large restaurant. A bistro would be overwhelmed. A home cook would be sunk. But for the eater, Ducasse subtly adjusts the butters, consommes, stocks, fumets, jellies, and juices (jus), for each regular recipe. Ducasse also cooks differently for similar ingredients. A Bresse chicken is treated differently from a Landes chicken; Atlantic sea bass differently from Mediterranean sea bass; and potatoes!: Belle de Fontenay, BF 15, bintje, charlotte, ratte, roseval, russet, Mona Lisa, Noirmoutier, further subdivided by new and cellared.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 2848440104
  • ISBN 13 9782848440101
  • Published Jan 01 2004
  • Format Hardcover
  • Page Count 1,055
  • Language English

Publishers Text

"A, like Asparagus, B, like Beef, C, like Crayfish ... This is our favourite kind of alphabet, spelling out the poetry of our cuisine and of the ingredients used in it. Naturally, we used this vocabulary to organize the Grande livre de Cuisine, a culinary language developed and refined over 25 years' of experience. Elaborating on this language are more than 700 recipes from French cuisine-classic and original, simple and elaborate - along wtih a panoply of 100 basic ingredients and 10 cooking styles, from the most traditional to the most contemporary. Packed with technical and culinary information, this book is an indispensable resource for both professionals and experienced home cooks - who, like us, are passionate about the subject. Whether to refresh or perfect your knowledge of culinary basics, or to experiment with a given ingredient, the Grand livre de Cuisine provides you with a huge variety of recipes I have developed in collaboration with Jean-Francois Piege, Didier Elena, Franck Cerutti, Patrick Ogheard, and Benoit Witz. Each of us in his own manner has brought his personal style and experience to the project, enriching and sharing our love of food and French cuisine. -- Alain Ducasse"--Back cover.

Other cookbooks by this author