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Grand Livre De Cuisine |
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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, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to American 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 encyclopedia of ingredients as well as 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. |
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In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric 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 crèpes. The book’s 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à 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 tiramisù; and the Austrian confections known as viennoiseries. Organized by main ingredient, the Grand Livre’s structure epitomizes Ducasse’s philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient’s true nature—not 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. Alain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athénée in Paris, Alain Ducasse at The Essex House in New York, and Beige in Tokyo. In 25 years as a prominent chef, he has not only developed expertise in the culinary arts but also become successful as an educator and publisher. Frederic Robert has spent the last 25 years working side by side with Alain Ducasse, overseeing all the pastries, desserts, and breads for his restaurants. He has received numerous culinary awards. |
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Cuisine Grand-Mere |
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Le Repertoire De La Cuisine |
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It was the fare that made France the culinary capital of the world, the dishes enjoyed at French family tables––and internationally, back before nouvelle cuisine and fast food began to undermine it. This is a celebration of traditional french cooking, including all the great classic recipes along with many lesser-known treasures. Throughout are more than 50 delightful period illustrations from that wonderful age that considered even a spice label an opportunity for art. |
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Until recently, the true complexity of Italian cuisine was unknown. Now, restaurateur Tony May presents a comprehensive cookbook that celebrates Italy's authentic gastronomic pleasures. In chapters devoted to breads, antipasti, sauces, meats, vegetables, soups, pasta, fish, poultry, cheeses, and desserts, never-before-published traditional recipes show the breadth of Italian cuisine: Chisolini--flaky fried dough served with antipasti Zucchini blossom soup Crisp fried polenta with borlotti beans and cabbage Pappardelle with wild hare sauce Christmas capon stuffed with walnuts Ligurian seafood caponata Tortelli de Carnevale--sweet, puffy fried beignets In addition to the many recipes, a comprehensive Italian to English glossary of food terms provides a cook's quick reference. Throughout, May's inimitable native Italian voice guides the cook's hands in a book destined to become a standard volume on the cookbook shelf. |
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Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler? Well, that's just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots. In Cowgirl Cuisine, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path. Like Texas itself, the recipes in Cowgirl Cuisine are big-hearted and bold—whole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is not a diet cookbook—cowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest. From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle. In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. Cowgirl Cuisine isn't just spurs and salsa—it's about following your dream. So saddle up and follow yours. |
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Francoise Bernard and Alain Ducasse make for an unusual, yet highly complementary culinary pairing. Francoise Bernard is the author of one of the touchstones of French cooking, Les Recettes Faciles, which has inspired generations of cooks. She continues to reach millions of her countrywomen with her message of economical, simple cooking via her television appearances. Alain Ducasse is a master chef and restauranteur know the world over for his three star Michelin restaurants in Paris and Monaco, and for the extraordinary experience he offers those who dine at Ducasse in Manhattan. They move in different spheres, yet are heirs to a common culinary tradition. Bernard and Ducasse felt that family cuisine was in need of a new model. The result, The Good Cuisine, is a cookbook of their favorite dishes, with over 200 recipes for everyday and special occasions. For each of the 52 most frequently eaten foods in France, each chef has contributed two recipes, and reveals cooking secrets in the accompanying comments. The recipes are a delightful blend of tradition with contemporary sophistication: Using oranges, Francoise Bernard's Oranges Soufflees and Crepes a l' orange are matched by Alain Ducasse' s Salade d' agrumes en gelee de sauternes (citrus fruit salad with Sauternes jelly) and Tartelettes chaudes au vin d'orange (warm tarts with orange wine). The book is organized so you can choose a dish by looking up the food you have in mind, or use the index, which clearly indicates the difficulty level of the recipe, as well as how much it will cost to prepare. |
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This cookbook searches out the best of traditional cooking at small inns, classic restaurants, and the grand hotels of two countries with some of the world's best-loved cuisine. 150 recipes are accompanied by vivid photos that, make you feel like you are there. |
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