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

  • 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 2951647301
  • ISBN 13 9782951647305
  • Published Nov 07 2001
  • Format Hardcover
  • Page Count 1,055
  • Language English
  • Countries France
  • Publisher Ducasse Edition

Publishers Text

In this sumptuous book, Alain Ducasse takes us on a culinary journey for both eye and palate, demonstrating that presentation and finish are as important as the food itself. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An extensive appendix offers an encyclopaedia of ingredients as well as basic recipes (sauces, stocks, compound butters, and so on). Written in collaboration with five acclaimed French chefs and illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference—and inspiration—for years to come.

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