Top 50 Fridays “Grand Livre de Cuisine: Alain Ducasse’s Desserts and Pastries”
Alain Ducasse is the most Michelin starred chef in the world. When most proudly boast one, two or three Michelin stars, Alain Ducasse has a constellation with an outstanding 14. He also created a network of cooking schools, 24 restaurants, and a plethora of bakeries. And if this was not enough, his success does not stop on earth. No, your eyes are not deceiving you; he has recently created dishes for the International Space Station.
His “grand livres de cuisine” are the “Rolls-Royce” of the cookbooks and in the case of Desserts and Pastries, we look at artistry, at ”la creme de la creme” of the dessert books. A word of warning or two, I imagine that “le Grand Livre de Cuisine: Desserts and Pastries” would be difficult for a novice and it is expensive, but it is an investment that will feed your hobby.
The photography is a phenomenal 650 mouth watering color photos accompanying 250 recipes and a step by step guide for pastries, syrup and cream….
In his introduction, Jean Francois Revel from the “Academie francaise” praises the return of the fruits in the dessert category; he is quite right - they had disappeared, but not from Chef Ducasse’s kitchen.
The range of recipes is inspired, from “Chocolate Pizza” to traditional “Cherry Clafoutis,” and leaves you speechless and in awe. Alain Ducasse and Frederic Robert are offering us the best in pâtisserie, viennoiserie, boulangerie, confiserie, travail du chocolat, des glaces et des sorbets…
This is the book to re-create a masterpiece.
