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Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia, by Alain Ducasse
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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.
- Sales Rank: #565631 in Books
- Published on: 2009-10-01
- Original language: English
- Number of items: 1
- Dimensions: 9.63" h x 2.25" w x 7.75" l, 5.75 pounds
- Binding: Hardcover
- 1079 pages
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.
Most helpful customer reviews
5 of 6 people found the following review helpful.
Breathtaking recipes!
By Steven Peterson
A quotation from the Introduction, written by Jean-Francois Revel, of the Academie Francaise: "By imitating the masters, one cannot of course reach their level of perfection, but one often escapes the routine of one's own banality. You are going to discover the French art, one which has never been so alive, in the following pages. May then and from now on your dream, inspired by Alain Ducasse, direct your hands, as fallible as they may be!" Rather edgy, I think, but probably accurate.
First, this is a thousand page volume, genuinely a Culinary Encyclopedia, pulled together by a team of chefs under famed chef, Alain Ducasse. There are some wild elements to it, such as lobster recipes from page 422 through page 491 (almost 70 pages worth of lobster works!). Some nice features at the close of this volume: a glossary of terms, some basic recipes (consomme, stocks, jellies, juices, etc.), serving quantities associated with different dishes, and a seasonal table of meats, vegetables, fruits.
Second, though, it's the recipes that make this book fascinating. Here, I'll say it at the outset. There are some (many, even most) recipes here that I would never try. I'm too impatient and don't know all the skills needed for some of the dishes. Take, for example, Wild Roasted Hare Saddle. The process of preparation and cooking is complex--from cutting up the hare and reserving its lungs, kidneys, heart, etc. Next, each segment of the recipe is complex, with steps one does not usually experience, such as shredding the hare's shoulders with pliers. You create a sauce, with a first and a second thickener, plus a garnish for the finale. I imagine that this would be delicious when eaten, but I get exhausted looking at the process of preparation.
However, there are some recipes that seem like they are doable and would be fun and taste good. Acacia Blossom Fritters for one. You begin with a bunch of acacia flowers and then create a fritter batter Put the acacia flowers in the batter and fry in grapeseed oil. Looks tasty!
This is an absolutely massive volume, and even though many recipes won't get into my household's menus, they are enchanting to read. For one thing, I admire the work of the team that would put these dishes together in a restaurant. For another, it makes me appreciate more what goes into the work of a "starred" restaurant.
So, even though the bulk of these recipes don't fit my modus operandi of cooking, I will try some and will appreciate what goes into fine dishes more than I ever did before.
0 of 0 people found the following review helpful.
Beautifully written
By J. Paschal
The encyclopedia, illustrated with 1,000 color photographs, is organized around 100 "basic" ingredients. From acacia to zucchini, they were selected to inspire professional chefs, as well as experienced home cooks. We find the explanations quite easy to follow, and we like the measurements being given both in ounces and grams. What we also appreciate are the "Finish & Presentation" instructions, if you follow them, you will certainly get a round of applause from your guests.
The great thing about reading through this heavy book--over ten pounds!--which deserves space in your library as well as your kitchen, is that you'll feel, with very little experience, that you can actually succeed in recreating Ducasse's cuisine at home
48 of 50 people found the following review helpful.
A shrunken reprint
By musiclover
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.
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