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Grand Livre De Cuisine / Culinary Encyclopedia (Anglais) Relié – 1 décembre 2004

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Relié, 1 décembre 2004
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Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
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Descriptions du produit

Présentation de l'éditeur

Alain Ducasse is regarded throughout the world as one of the most prominent French chefs, and he is driven to share his passion through his businesses. Along with three gourmet restaurants, Restaurant Plaza Athénée in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created new concept restaurants worldwide and a professional-level cooking school. Grand Livre de Cuisine : Alain Ducasse's Culinary Encyclopedia represents Ducasse's sincere desire to share his know-how and enthusiasm with other professionals and lovers of cooking. The recipes have been written with the collaboration of Jean-François Piège, Didier Elena, Franck Cerutti (Head Chef at Le Louis XV), Patrick Ogheard, and Benoit Witz (Head Chef at the Hostellerie de l'Abbaye de La Celle). Together, three acclaimed chefs have managed to make Grand Livre de Cuisine simple, approachable, und usable by everyone. The innovative, inspiring recipes are accompanied by beautiful photographs, showing that for Alain Ducasse, presentation and finish are as important as the food itself. The moment of the first taste must be a real celebration of the senses. With 700 recipes, this book will be an indispensable reference - and inspiration - for professional and experienced home cooks worldwide.

Biographie de l'auteur

Alain Ducassse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet restaurants - Restaurant Plaza-Athenee in Paris, Le Louis XV in Monaco and Alain Ducasse at the Essex House in New York - he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school. He lives in Paris. --Ce texte fait référence à l'édition Relié .

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Amazon.com: HASH(0x90ec7464) étoiles sur 5 22 commentaires
47 internautes sur 49 ont trouvé ce commentaire utile 
HASH(0x8fe09060) étoiles sur 5 A shrunken reprint 20 novembre 2007
Par musiclover - Publié sur Amazon.com
Format: Relié Achat vérifié
This book IS what I thought it would be, and it is NOT what I thought it would be. It IS Alain Ducasse's Culinary Encyclopedia, but it is NOT the original version. This is the shrunken version. Literally. The original is large and lush, with beautiful photography and high quality glossy paper. That book measures 12 x 9.4 inches, weighs 12 lbs. and costs a lot of money.

This version is 9.6 x 8 inches, is printed on inferior paper, and the photography doesn't reproduce well at that size. It costs a third of what the original does.

On the plus side, it IS a complete reprint, which means that exactly the same information is in the book. Every page is exact, just smaller.

This type of book (the original, that is) is generally for the collector or professional chef. Any cookbook over a hundred bucks has a pretty rarified market. At the very least, this reprint makes the recipes and the techniques of one of the world's greatest chefs accessible to a wider audience. Just don't expect it to be the big, lush volume you hoped it was. You get what you pay for.

Five stars for the information, one star for the presentation, three overall.
27 internautes sur 29 ont trouvé ce commentaire utile 
HASH(0x8fe092ac) étoiles sur 5 Brilliant, if bulky 27 février 2006
Par Christopher F. Orman - Publié sur Amazon.com
Format: Relié
High priced absurdity? Hardly. Compared to Adria's or Pierre Gagnaire's texts, Ducasse's tome reminds me of a blown up, bulky version of the French Laundry. There are no foams. There are no overtly experimental techniques; save the odd sous vide recipe.

What it does include is classical french cuisine, refined and recontextualized. I completely disagree with the reviewer who chastised the release, discussing elements which simply are not present in this text. Truthfully, there is nothing here but material to elucidate cooking. Likewise apropos the translation, the ingredients, proportions, and techniques are perfect. Certainly there are some problematic semantic turns(words out of place, or occassional misspellings), but in general it is rather lucid.

As a whole, I can only say the size and weight of the book decreases my star rating. It would have been far more manageable and clearer if broken into several volumes. None the less the photography and the depth of these recipes(which include cleaning and butchering techniques) make up for it. I would wager that years from now, this volume will be viewed as the 21st centuries answer to the grand Escoffier tome.
77 internautes sur 94 ont trouvé ce commentaire utile 
HASH(0x8fe094ec) étoiles sur 5 High Priced Baloney 11 mars 2005
Par Peter Hartjens - Publié sur Amazon.com
Format: Relié
In theory, this is a wonderful book. However, unless you know

French and have been cooking for a hundred years, you might want to think twice before shelling out this kind of money. The translation is AWFUL, with some recipe cmponents being translated two ways in two different places. There are hundreds of instances where the translation is simply WRONG. If you read French, you can sometimes puzzle it out.

The index is also inadequate. There are multiple components to many dishes that really could/should be stand-alone recipes. Yet in this encyclopedia, it is impossible to find these components without having memorized the main dish's title.

The pictures are wonderful. There are lots and lots of wonderful recipes in here, but somebody should have turned this over to some English speaking chefs and recipe writers before letting it hit the streets.

Big disappointment, and for what is probably the most expensive cookbook ever, it shouldn't be.

Buyer beware.
27 internautes sur 32 ont trouvé ce commentaire utile 
HASH(0x8fe0984c) étoiles sur 5 Serious cooks only need apply - 21 avril 2005
Par A. Cox - Publié sur Amazon.com
Format: Relié Achat vérifié
First and foremost this is a cookbook for serious cooks/chefs. No compromise in the ingredients or the techniques required executing the dishes. The recipes are very detailed and very complicated, and, as with many chef cookbooks, it assumes you know how to cook! Don't be in a hurry to produce the dishes, read many times, absorb the essence/idea of the dish and then you should go!

I've just started 'wading' through it and expect to be checking out the ideas here for a many weeks (I read most cookbooks in a day!). I have been waiting for this book for over a year (when the English translation was supposed to be published), and expect it be my new cooking/ideas reference.

For someone seriously into cooking this book is worth every cent (dollar?), especially with the amazon price! There are some translation/execution errors but to be honest anyone who knows how to cook and is used to Haute Cuisine style cookbooks can work the problems out fairly easily. And it is more usable than the more expensive (though interesting) Adria's El Bulli book.

I give would probably have given it 4 1/2 stars if it was an option, but it gets 5 for the shear quantity and quality of ideas, and the photography is superb.
9 internautes sur 10 ont trouvé ce commentaire utile 
HASH(0x8fe09600) étoiles sur 5 A Great and Professional Work 3 janvier 2008
Par A Serious Cook - Publié sur Amazon.com
Format: Relié
This is actually much more useful than the original because it is a reasonable size and can be flipped through and really used. It is a tremendous resource because it explains exactly how the dishes are prepared in Ducasse's very serious and perfectionist restaurants with professional equipment, sous-vide, salamanders, etc. If you read French the small edition of the original is probably even more useful.
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