Grand Livre de Cuisine - Alain Ducasse's Desserts and Pastries
(Sprache: Englisch)
Covers the art of making desserts, pastries, candy and breads. This work contains 250 mouth-watering recipes that 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.
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Covers the art of making desserts, pastries, candy and breads. This work contains 250 mouth-watering recipes that 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.
Autoren-Porträt von Alain Ducasse, Frederic Robert
Alain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athenee 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. Ducasse lives in Paris. Frederic Robert has spent the last 25 years working side by side with Alain Ducasse, overseeing all of the pastries, desserts and breads for his restaurants. He has received numerous culinary awards.
Bibliographische Angaben
- Autoren: Alain Ducasse , Frederic Robert
- 2009, 584 Seiten, mit Schwarz-Weiß-Abbildungen, Maße: 19,1 x 24,4 cm, Gebunden, Englisch
- Verlag: Abrams Books
- ISBN-10: 2848440538
- ISBN-13: 9782848440538
Sprache:
Englisch
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