Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia 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 2848440384
  • ISBN 13 9782848440385
  • Linked ISBNs
  • Published Nov 01 2007
  • Format Hardcover
  • Page Count 1,080
  • Language English
  • Countries France, United States
  • Publisher Ducasse Edition
  • Imprint Alain Ducasse

Publishers Text

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 and practicing the art of French cooking. It is sure to teach and inspire cooks of every level.

Alain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athenée in Paris, Alain Ducasse at the Essex House in New York, and Beige in Tokyo. In 25 years as a prominent chef, he has also become successful as an educator and publisher. Ducasse lives in Paris.

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