Grand Livre de Cuisine d'Alain Ducasse- Desserts and Patisserie
By Alain Ducasse & Frederic Robert The second volume of Ducasse's culinary encyclopedia, devoted to desserts and written in collaboration with Frederic Robert, pastry chef extraordinaire, who has worked with Ducasse since 1983. The book has 250 recipes and more than 650 photos that cover cakes, pastries, breads, candies, chocolate, ice creams and sorbets and the bases for traditional French pastry. This volume has the same beautiful presentation as the first volume, organized alphabetically by ingredient from abricot to vanille.
There are more than 650 photos, each recipe on a double page illustrated with a photo of the finished product. Many of the basic recipes are illustrated with step-by-step photos. There are classic and new creations, for example: - Feuillet de fraises des bois, sauce au thyme glace au miel - raviole d'agrumes, jus de citronelle et jus de fruits de la passion frais - Fondant du chocolat au the Earl Grey In addition there are recipes for desserts outside of the French tradition, such as - Tiramisu, Coupe Cheesecake, Pavlova This is a book destined to become an instant classic. English Edition.
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