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Alain Ducasse's Culinary Encyclopedia

Grand Livre de Cuisine Collection

The culinary encyclopaedia provides a synthesis of Alain ducasse’s thirty years of culinary expertise. The work brings together 700 recipes and 1000 photos composed by Alain ducasse alongside his chefs. Organised around more than 90 basic products, the recipes provide a close examination of the ten main cookery modes. The culinary Encyclopaedia is for all professional chefs, whether seasoned or beginner, who have a genuine passion for gastronomy.

Luxury edition available in

US edition © ADE distributed by Abrams STC

http://www.abramsbooks.com/

German edition © Matthaes 2013: 

http://www.matthaes.de/

Italian edition (3 volumes) © Giunti Editore: 

http://www.giunti.it/

Spanish edition © Akal: 

http://www.akal.com/libros/Gran-libro-de-cocina-de-Alain-Ducasse/9788446...

UK edition © ADE distributed by LMUK

Hungarian edition © Alexandra Publishing

Russian edition © Chernov

 

Standard edition available:

Available in US edition © ADE distributed by Abrams STC

UK edition © ADE distributed by LMUK


 

Author

 

Alain DUCASSE – Born in les Landes, Alain Ducasse discovered Mediterranean cuisine, which remains his reference, at a very young age. In 1998, he was the very first chef to simultaneously run two 3 Michelin starred restaurants. He had invented a new manner of being a chef combining the creation of new restaurants, inn keeper, publisher and mentor. Insatiable, curious about the diversity of world food, his success has a great deal to do with his passion to teach from his experience and knowledge.

 

Product details

 
Publisher :
Alain Ducasse Edition
Author :
Alain Ducasse
Photographer :
Didier Loire
Languages :
English, German, Russian, Spanish, Italian, Hungarian
Alain Ducasse's Culinary Encyclopedia
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Joël Robuchon's Culinary Encyclopedia

Grand Livre de Cuisine Collection

A professional encyclopaedia

Joël Robuchon's Culinary Encyclopedia is the latest title in the professional encyclopaedia collection,Grand Livre de Cuisine. The work brings to get her the chef’ssavoir-faire acquired over forty years behind the stove. It reveals the secrets of Joël robuchon’s cuisine for professionals and culinary enthusiasts every where and demons- trates the chef 's love of fine produce and his desire to share the wealth of his experience.

This beautiful work of culinary art forms a veritable bible of haute cuisine based on the two guiding principles of thein ternationally acclaimed master- chef: excellence & tradition.

The secrets of the trade: the Joël Robuchon's Culinary Encyclopedia instructs readers how to improve and perfect their culinary techniques through a series of exceptional recipes. divided into four sections – starters, fish and shellfish, meat and vegetables, and deserts – the work brings to get her more than a hundred detailed recipes with step -by-step illustrations unveiling the mysteries of the great chef’s work in total clarity.

The recipes are presented from a technical perspective and complemented by glossaries and the matic indexes,as well as by videos,which help illustrate research and implementation in a professional environment. there is also advice about ingre- dients, finishing touches and presentation.

Available in:

German © Matthaes Verlag:

http://www.matthaes.de/ 

Italian © Giunti:

http://www.giunti.it/ 

Russian © Chernov

Author

 

Joël robuchon: “Here is a selection of my most emblematic recipes, gathered together in one single comprehensive cookery book. It is both a recipe book and a teach- yourself manual, enabling you to brush up your culinary techniques and make progress.there is also precious advice about the recipe stages to follow, ingredients, finishing touches and serving.”

 

Product details

 
Publisher :
Alain Ducasse Edition
Author :
Joël Robuchon
Photographer :
Hervé Amiard
Languages :
German, Italian
Joël Robuchon's Culinary Encyclopedia
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Alain Ducasse's Culinary Encyclopedia : Around the World

Grand Livre de Cuisine Collection

The culinary encyclopaedia: around the world For the first time presents the emblematic dishes of each of Alain ducasse’s restaurants. The chef illustrates his multiple sensibilities and culinary influences through 500 recipes.

Available in:

German edition © Matthaes Verlag:

http://www.matthaes.de/

Spanish edition © Akal.

 

Author

 

Alain DUCASSE – Born in les Landes, Alain Ducasse discovered Mediterranean cuisine, which remains his reference, at a very young age. In 1998, he was the very first chef to simultaneously run two 3 Michelin starred restaurants. He had invented a new manner of being a chef combining the creation of new restaurants, inn keeper, publisher and mentor. Insatiable, curious about the diversity of world food, his success has a great deal to do with his passion to teach from his experience and knowledge.

 

Product details

 
Publisher :
Alain Ducasse Edition
Author :
Alain Ducasse
Photographer :
Thomas Duval
Languages :
German, Spanish
Alain Ducasse's Culinary Encyclopedia : Around the World
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Alain Ducasse's Culinary Encyclopedia : The Best Of

Grand Livre de Cuisine Collection

The Culinary Encyclopédia is a compilation of five works of Alain ducasse’s Culinary Encyclopedia providing a perfect précis of his culinary expertise . This attractive book presents the chef ’sown brand of cuisine based on fine produce and culinary balance through 300 recipes for starters, main courses and deserts that Alain ducasse has elaborated alongside his chefs in over thirty years in the profession. the recipes are part of his international repertoire and spotlight more than 100 basic products, ranging from the very traditional to the most original.

This Best of is targeted at seasoned professionals, apprentices, and aficionados of gastronomy alike.

Available in:

Italian edition © Giunti:

http://www.giunti.it/

Greek edition © Tsitsilonis:

http://www.tsitsilonis-editions.gr/index.php?page=shop.product_details&f...

German edition © Matthaes Verlag


 

Author

 

Alain DUCASSE – Born in les Landes, Alain Ducasse discovered Mediterranean cuisine, which remains his reference, at a very young age. In 1998, he was the very first chef to simultaneously run two 3 Michelin starred restaurants. He had invented a new manner of being a chef combining the creation of new restaurants, inn keeper, publisher and mentor. Insatiable, curious about the diversity of world food, his success has a great deal to do with his passion to teach from his experience and knowledge.

 

Product details

 
Publisher :
Alain Ducasse Edition
Author :
Alain Ducasse
Photographer :
Didier Loire, Mathilde de l’Ecotais et Thomas Duval
Languages :
Italian, Greek, German
Alain Ducasse's Culinary Encyclopedia : The Best Of
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Alain Ducasse's Culinary Encyclopedia : The Mediterranean

Grand Livre de Cuisine Collection

The culinary encyclopaedia: the mediterranean is a repertoire of the recipes that form the basis of Mediterranean culinary traditions, a collection of the 500 finest recipes from Italy, France, Spain, tunisia, Morocco, Algeria and all the other many countries that flank the Mediterranean.

Available in:

Spanish edition © Akal:

http://www.akal.com/libros/Gran-libro-de-cocina-de-Alain-Ducasse-Mediter...

German edition © Matthaes Verlag:

http://www.matthaes.de/

 

 

Author

 

Alain DUCASSE – Born in les Landes, Alain Ducasse discovered Mediterranean cuisine, which remains his reference, at a very young age. In 1998, he was the very first chef to simultaneously run two 3 Michelin starred restaurants. He had invented a new manner of being a chef combining the creation of new restaurants, inn keeper, publisher and mentor. Insatiable, curious about the diversity of world food, his success has a great deal to do with his passion to teach from his experience and knowledge.

Product details

 
Publisher :
Alain Ducasse Edition
Author :
Alain Ducasse
Photographer :
Thomas Duval
Languages :
German, Spanish
Alain Ducasse's Culinary Encyclopedia : The Mediterranean
0,00€
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Alain Ducasse's Culinary Encyclopedia : The Mediterranean

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Alain Ducasse's Desserts and Pastries

Grand Livre de Cuisine Collection

The culinary encyclopaedia: desserts and pastries focuses on the art of life’s sweet pleasures: pastries, bread, confectionary, the wonders of chocolate, ice cream and sorbets. The sweet world of Alain ducasse, working here alongside Frédéric robert, is in perfect harmony with his savoury inventions.

Luxury edition available in:

US edition © ADE distributed by Abrams STC

http://store.abramsbooks.com/

German edition © Matthaes Verlag

http://www.matthaes.de/

Italian edition © Guinti Editore:

http://www.giunti.it/

Spanish edition © Akal:

http://www.akal.com/libros/Gran-libro-de-cocina-de-Alain-Ducasse-Postres...

UK edition © ADE distributed by LMUK

Hungarian edition © Alexandra Publishing

Greek © Tsitsilonis

 

Standard edition available:

US edition © ADE distributed by Abrams STC:

http://www.abramsbooks.com/

Italian edition © Guinti Editore

UK edition © ADE distributed by LMUK

 

 

 

Author

 

Alain DUCASSE – Born in les Landes, Alain Ducasse discovered Mediterranean cuisine, which remains his reference, at a very young age. In 1998, he was the very first chef to simultaneously run two 3 Michelin starred restaurants. He had invented a new manner of being a chef combining the creation of new restaurants, inn keeper, publisher and mentor. Insatiable, curious about the diversity of world food, his success has a great deal to do with his passion to teach from his experience and knowledge.

Product details

 
Publisher :
Alain Ducasse Edition
Author :
Alain Ducasse
Photographer :
Mathilde de l’Ecotais
Languages :
English, German, Spanish, Italian, Hungarian, Greek
Alain Ducasse's Desserts and Pastries
0,00€
ACHETER SUR :
Alain Ducasse's Desserts and Pastries

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