Grand Livre de Cuisine by Alain Ducasse

  • 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
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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.

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  • ISBN 10 2848440392
  • ISBN 13 9782848440392
  • Published Nov 15 2007
  • Format Hardcover
  • Page Count 1,136
  • Language English
  • Edition ALAIN DUCASSE
  • Countries France
  • Publisher Ducasse Edition

Publishers Text

Un livre exceptionnel regroupant plus de 500 recettes issues de 26 établissements d'Alain Ducasse à travers le monde. Alain Ducasse vous invite à un tour du monde de ses restaurants à travers 500 recettes exceptionnelles....Du restaurant de haute cuisine à la boulangerie, en passant par le bistro, les raestaurants Spoon ou encore les auberges du sud de la France...Alain Ducasse, tel un explorateur, s'est intéressé à toutes les cuisines et à tous les gourmands de la nouvelle génération, des zappeurs aux gastronomes avertis.Simples ou plus élaborées, les 500 recettes de ce livre sont regroupées en six thèmes Poissons, Viandes, Oeufs, Légumes, Céréales et farinages, et Desserts. Au sein de chaque thème, découvrez les variations culturelles autour d'un même produit.Grand livre de Cuisine Tour du Monde est le cinquième volet de la collection "Grand Livre de Cuisine d'Alain Ducasse", et constitue un travail de mémoire collective et une source d'inspiration intarissable pour tous les professionnels et passionnés de gastronomie.

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