- Hardcover: 1079 pages
- Publisher: Ducasse Books (Oct 1 2009)
- Language: English
- ISBN-10: 2848440546
- ISBN-13: 978-2848440545
- Product Dimensions: 25 x 19.2 x 5.6 cm
- Shipping Weight: 2.6 Kg
- Amazon Bestsellers Rank: #179,144 in Books (See Top 100 in Books)
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Product Details |
Product Description
Book Description
World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge and love of ingredients he has refined over the past 25 years. Today, Ducassse feeds his passion for cooking though restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to all professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopaedia of ingredients in addition to basic recipes (sauces, stocks and so on). 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.
About the Author
Alain Ducassse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet restaurants - Restaurant Plaza-Athenee in Paris, Le Louis XV in Monaco and Alain Ducasse at the Essex House in New York - he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school. He lives in Paris.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3.9 out of 5 stars (20 customer reviews)
45 of 46 people found the following review helpful
3.0 out of 5 stars
A shrunken reprint, Nov 20 2007
By musiclover - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (Hardcover)
This book IS what I thought it would be, and it is NOT what I thought it would be. It IS Alain Ducasse's Culinary Encyclopedia, but it is NOT the original version. This is the shrunken version. Literally. The original is large and lush, with beautiful photography and high quality glossy paper. That book measures 12 x 9.4 inches, weighs 12 lbs. and costs a lot of money.This version is 9.6 x 8 inches, is printed on inferior paper, and the photography doesn't reproduce well at that size. It costs a third of what the original does.
On the plus side, it IS a complete reprint, which means that exactly the same information is in the book. Every page is exact, just smaller.
This type of book (the original, that is) is generally for the collector or professional chef. Any cookbook over a hundred bucks has a pretty rarified market. At the very least, this reprint makes the recipes and the techniques of one of the world's greatest chefs accessible to a wider audience. Just don't expect it to be the big, lush volume you hoped it was. You get what you pay for.
Five stars for the information, one star for the presentation, three overall.
25 of 27 people found the following review helpful
4.0 out of 5 stars
Brilliant, if bulky, Feb 27 2006
By Christopher F. Orman - Published on Amazon.com
This review is from: Grand Livre de Cuisine (English Edition) (Hardcover)
High priced absurdity? Hardly. Compared to Adria's or Pierre Gagnaire's texts, Ducasse's tome reminds me of a blown up, bulky version of the French Laundry. There are no foams. There are no overtly experimental techniques; save the odd sous vide recipe.What it does include is classical french cuisine, refined and recontextualized. I completely disagree with the reviewer who chastised the release, discussing elements which simply are not present in this text. Truthfully, there is nothing here but material to elucidate cooking. Likewise apropos the translation, the ingredients, proportions, and techniques are perfect. Certainly there are some problematic semantic turns(words out of place, or occassional misspellings), but in general it is rather lucid.
As a whole, I can only say the size and weight of the book decreases my star rating. It would have been far more manageable and clearer if broken into several volumes. None the less the photography and the depth of these recipes(which include cleaning and butchering techniques) make up for it. I would wager that years from now, this volume will be viewed as the 21st centuries answer to the grand Escoffier tome.
76 of 92 people found the following review helpful
1.0 out of 5 stars
High Priced Baloney, Mar 11 2005
By Peter Hartjens - Published on Amazon.com
This review is from: Grand Livre de Cuisine (English Edition) (Hardcover)
In theory, this is a wonderful book. However, unless you knowFrench and have been cooking for a hundred years, you might want to think twice before shelling out this kind of money. The translation is AWFUL, with some recipe cmponents being translated two ways in two different places. There are hundreds of instances where the translation is simply WRONG. If you read French, you can sometimes puzzle it out.
The index is also inadequate. There are multiple components to many dishes that really could/should be stand-alone recipes. Yet in this encyclopedia, it is impossible to find these components without having memorized the main dish's title.
The pictures are wonderful. There are lots and lots of wonderful recipes in here, but somebody should have turned this over to some English speaking chefs and recipe writers before letting it hit the streets.
Big disappointment, and for what is probably the most expensive cookbook ever, it shouldn't be.
Buyer beware.
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