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Ducasse Made Simple by Sophie: 100 Original Recipes from the Master Chef Adapted for the Home Chef (Anglais) Relié – 1 septembre 2008


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Descriptions du produit

In this sumptuous book, Sophie Dudemaine - France's bestselling cookbook author - has selected and simplified 120 recipes from Alain Ducasse's encyclopaedic "Grand Livre de Cuisine". While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook.The book includes a wide range of starters such as pumpkin veloute soup and scallop salad; entrees such as salmon with morels, scampi carpaccio, spicy lamb loin and duck a l'orange; side dishes such as pesto pasta and risotto with courgette and parmesan and desserts such as waffles, cheesecake and ice cream (among many other delights). Francoise Nicol's beautiful photographs of the finished food provide inspiration for the presentation and plating of each dish.


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Détails sur le produit

  • Relié: 248 pages
  • Editeur : Ducasse - Alain Ducasse; Édition : Hardcover Quarto no dust jacket (1 septembre 2008)
  • Langue : Anglais
  • ISBN-10: 9782848440422
  • ISBN-13: 978-2848440422
  • ASIN: 2848440422
  • Dimensions du produit: 19,7 x 1,9 x 25,1 cm
  • Moyenne des commentaires client : 3.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 273.928 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par Clémentine sur 17 décembre 2010
Format: Relié
This is an interesting book. Very pleasant to flick through as the photos are very beautiful and make you want to hold a posh dinner party straight away. A good book for people who wish to compete on "Come dine with me" and present dishes with a waow factor.
Quite a variety of ideas for dinner parties but I was annoyed at the fact that the recipes only gave American measurements in the recipes (no warning) for a book with a price in US and CAN $ but also in £ and euros (back cover) it should at least have included a metric version and temperatures in C, not only F, particularly so as the original book was published in French (so no additional work involved...). Also not mentioned is an indication of how long the recipes will take, of course this may vary from cook to cook but to have an idea is always useful for us mortals. There is an interesting basics section at the end of the book but for example while it includes a recipe for sweetened whipped cream (not sure I needed one), it does not include one for the (rich) vanilla ice cream needed in several recipes (much more interesting).I would also gladly have done without the recipe for chocolate mousse which takes 2 pages for 1 photo and 1 recipe (a welcome addition to the basics section maybe?) and prefered another splendid offering such as the Apple Tatin with Caramelised Cider Sauce or Chocolate Fondant cake with Earl Grey Tea Sauce, two great recipes that make the book worth buying for them alone. On the savoury front, I have tried the Hake with Pine Nut Chutney, the Vegetable Tartlets with Roasted Prawns, Shrimp Darioles and the Duck Breasts with Red Wine and Orange Sauce, quite nice.
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10 internautes sur 10 ont trouvé ce commentaire utile 
I beg to differ... 9 décembre 2008
Par Andrea Thurm - Publié sur Amazon.com
Format: Relié
Though I have only made 3 recipes as of this writing - the mushroom omelette, the steak with a red-wine shallot sauce and the veal medallions with tomato sauce where I substituted boneless chicken breast for the veal - I wanted to write because all have been absolutely spectacular, not at all "pedestrian". The omelette, while more labor intensive than a simple omelette, was well worth the extra time and effort. The tomato sauce is delicious, and the butter used to baste the veal, or in my case, the chicken, truly transforms the dish into something special - especially if you use French butter. I agree that there is nothing exactly new about a red-wine shallot sauce - but the slow cooking in the oven is different and coaxes more sweetness out of the shallots. The final reduction and butter enrichment results in a fondu or confit which is more intensely flavored and less aggressive than, for instance, Daniel Boulud's.
8 internautes sur 9 ont trouvé ce commentaire utile 
Looks like, as of 12/16/08, it's two to one. 17 décembre 2008
Par B. J. Lewis - Publié sur Amazon.com
Format: Relié Achat vérifié
First, I appreciate cookbook reviews from people who have actually "walked the walk." Save me from the tedious "table of contents" reviews that are the norm. But I must agree with Ms. Thurm that "pedestrian" is not the adjective to be used for this book. I normally try a number of recipes before I write a review, so this is almost the exception since, as of this moment, I've only made two.

I am NOT a fan of turkey, but who can resist the ridiculous low prices for that bird around Thanksgiving? So I bought a small one and cut it up to use in various treatments, one of which was the Rolled Stuffed Escalopes of Turkey with Mustard Sauce (p.106). Except for my idiotic attempts to be a butcher, the recipe is quite easy and quite delicious (considering it was turkey, of course).

The Macaroni Gratin (p.190) was the suggested accompaniment, but I didn't make it until tonight. If you cannot excercise portion control, pretend you never heard of this dish. SO rich, SO delicious, SO unhealthy! And that element, rich/delecious/unhealthy is why I almost subtracted a star. But we're all grown-ups, aren't we, and some things are worth that one delicious bite -- and no more.

The vegetable and fruit recipes -- many variations and combinations that I can't wait to try -- are also spectacular in their innovativeness. And if you are "into" desserts, this is, without a doubt, the book for you.

Ducasse Made Simple is THE cookbook I plan to explore in more detail in the next few months.
4 internautes sur 5 ont trouvé ce commentaire utile 
Simply Scrumptious! 10 janvier 2009
Par Carol Reed - Publié sur Amazon.com
Format: Relié Achat vérifié
This is an absolutely lovely book. The recipes are "simple" as the title suggests and directly across from the recipe, which is efficiently on one page, is a gorgeous photograph of the dish. Sophie Dudemaine has taken 100 of famous chef Alain Ducasse's recipes and made them approachable for the home cook. In the back of the book is a source guide for tracking down ingredients you might not be able to find locally and an index of recipes. There are also some basic recipes for components of the main recipes of the book. Well done!
1 internautes sur 2 ont trouvé ce commentaire utile 
Ducasse made too simple? 3 septembre 2011
Par Gourmet Denis - Publié sur Amazon.com
Format: Relié Achat vérifié
I suspect you would not find any of those simple receipts in Ducasse Restaurant.
Of course, the goal to make recipes simple is well done.
I am very suspect of some translation like "Grilled Duck Breasts" for "Magret de Canard à l'Orange". The French term "Magret" refer to the breast of the duck over feed with a large piece of fat covering them. The term "Duck Breast" refers to any Breast of Duck (also call filet)not cover with duck fat as they did not have been over feed. Of course their taste are quite different.
Editing job is well done with pastel color to present ingredients and nice picture of the suggested presentation.
Those presentation seems more those of Sophie Dudemaine than Alain Ducasse Restaurant.
I also regret they did not make any suggestion of wine. Most of the time picture show empty glass in background.
Source Guide is a mess: Vermont Butter and Cheese purveyor of Foie Gras, D'Artagnan for Goat Cheese, Ideal Cheese Shop for Chocolate, backing sugar, imported flours...
Even I would recommend for those who want to go further in their cooking knowledge.
8 internautes sur 13 ont trouvé ce commentaire utile 
Disappointing cookbook 2 novembre 2008
Par Laura Ellis - Publié sur Amazon.com
Format: Relié
I am always on the look out for something new, new tastes, techniques, etc. So it was with some enthusiasm that I purchased Ducasse Made Simple.

These recipes are supposedly inspired by Alain Ducasse, the great Michelin-starred chef. They are, though, quite pedestrian, a few are not even good. The Spicy Lamb with Onion Sauce is a waste of a rack of lamb (the dried fruit compote with it, though, is tasty).

For someone looking for a much better French cookbook (and there are many) I'd highly recommend The Country Cooking of France by Anne Willen, or James Peterson's Glorious French Food.
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