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| Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries | 
 enlarge | Authors: Alain Ducasse, Frederic Robert
Publisher: "Stewart, Tabori and Chang"
Category: Book
List Price: $195.00
Buy New: $116.90
You Save: $78.10 (40%)
New (18) Used (5) from $115.00
Avg. Customer Rating:  6 reviews
Sales Rank: 122090
Media: Hardcover
Number Of Items: 1
Pages: 584
Shipping Weight (lbs): 7.5
Dimensions (in): 12 x 9.5 x 2
ISBN: 2848440163
Dewey Decimal Number: 641
EAN: 9782848440163
ASIN: 2848440163
Publication Date: October 1, 2006
Availability: Usually ships in 1-2 business days
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Product Description
In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frederic Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crepes.
The books 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs a la neige to audacious concoctions such as tropical fruit stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisu; and the Austrian confections known as viennoiseries.
Organized by main ingredient, the Grand Livres structure epitomizes Ducasses philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredients true naturenot mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal architecture of some of the more complex creations.
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| Customer Reviews: Read 1 more reviews...
 Nice to look at June 19, 2008
It's nice to look at but quite hard to copy these recipes. It's a good source of inspiration at the highest level.
 Professional View March 19, 2008
I bought this book as a reference book when it first came out, I read French with a little difficulty, but with a list of a few keywords the ability to reproduce recipes were not difficult. The pictures are great, and they layout of the book based on ingredients make doing a quick search a dream. I would add this to you library of Pastry Must Haves. This is a book for Professionals, but a really good understanding of the 12 basics of Pastry you can make anything in this book.
Wonderful book for pastry and dessert October 15, 2007
1 out of 1 found this review helpful
I purchased this book after doing a considerable amount of pastry, breads, desserts, etc. This book offers hundreds of recipes, easy to follow, great photos, clear explanations. It is a must have for anyone serious about their collection of cookbooks, and for anyone searching for the perfect dessert recipe. Any one of the recipes can be used as a guide to creating your own inventions. I would highly reccommend this book, and it is pricey, but considering I am a passionate cook, this was a must have and a true reward for myself! Enjoy! [...]
Beautiful July 3, 2007
1 out of 1 found this review helpful
Alain Ducasse is a master of his craft. To enjoy this book, though, one must have a clear understanding of the pastry arts. There are not recipes for every element; however, the methods that are presented are easily followed. Not recommended for the novice, unless you want a beautiful book to display on your shelf. The photographs are phenomenal.
Excellent Pastry and Bread Resource March 21, 2007
2 out of 2 found this review helpful
I purchased the Desserts and Pastries at the same time as the other Grand Livre de Cuisine on savory food. My professional expertise was in breads and pastry, so it is easier for me to appreciate the example recipes in this book. The book is by no means exhaustive. It is an excellent resource with some fantastic pastry ideas and good ingredient combinations. It is also easier to find most of the ingredients in this volume than the savory book.
The photography is superb, but don't expect to be able to reproduce the look of the photographs without some professional baking or pastry experience. The recipes lack explanations and expect you to know foundation techniques.
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