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Rayon : Cuisine Editeur : Les éditions d'Alain Ducasse Date de parution : 2002 Description : In-4, 584 pages, relié entoilé avec jaquette parfaite, occasion, très bon état. Envois quotidiens du mardi au samedi. Les commandes sont adressées sous enveloppes bulles. Photos supplémentaires de l'ouvrage sur simple demande. Réponses aux questions dans les 12h00. ATTENTION : Les expéditions de plus de 2 kilos se voient appliquer un supplément de port. Un envoi en Mondial Relay est possible en France et en Europe. IMPORTANT : Le service économique d'envoi de livres à l'international "livres et brochures" prendra fin au 1er juillet 2025. Clients internationaux, profitez des derniers mois de ce tarif très avantageux. N'hésitez pas à vous renseigner avant de passer commande. Librairie Le Piano-Livre. Merci. Référence catalogue vendeur: 62299

A true master class in haute cuisine by a true masterFeatures 700 recipes with ingredients from anchovies to zucchiniAn extensive appendix offers a complete description, including the choosing and buying, of the 100 basic ingredients used in the recipesWorld-renowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients. Grand Livre de Cuisine: Alain Ducasse’s Culinary Encyclopedia brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago. Now, with the release of the first paperback edition, this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced home cooks alike.Featuring 700 recipes culled from the best of French and Mediterranean cuisine, and more than 1,000 photographs and original drawings, Grand Livre de Cuisine is an invaluable tool for reviewing or perfecting one’s knowledge of culinary fundamentals. The recipes, organized alphabetically by main ingredient—from a thin-crusted anchovy tart to zucchini blossom fritters—are clear and concise, with a special emphasis on finish and presentation. The book also includes a glossary of 100 basic ingredients, as well as a primer on recipes such as stocks and sauces.As proprietor of four first-rate restaurants and founder of a professional-level cooking school, Ducasse is a natural teacher who can demystify the most complex of recipes. In writing Grand Livre de Cuisine, he has created an impressive guide to appreciating and practicing the art of French cooking. It is sure to teach and inspire cooks of every level.

Ausreichend/Acceptable: Exemplar mit vollständigem Text und sämtlichen Abbildungen oder Karten. Schmutztitel oder Vorsatz können fehlen. Einband bzw. Schutzumschlag weisen unter Umständen starke Gebrauchsspuren auf. / Describes a book or dust jacket that has the complete text pages (including those with maps or plates) but may lack endpapers, half-title, etc. (which must be noted). Binding, dust jacket (if any), etc may also be worn.

Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

In shrink wrap. Looks like an interesting title!

The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

Le livre est organisées par ordre alphabétique des produits, suivis : - des recettes de bases, - d'une table des matières, - d'un tableau quantitatif, - d'un tableau des saisons, - d'un index.

The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here— mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes. The book’s 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit– stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors’ masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries. Organized by main ingredient, the Grand Livre’s structure epitomizes Ducasse’s philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient’s true nature—not mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal “architecture” of some of the more complex creations.

Après Le Grand Livre de cuisine, voici l'art des douceurs selon Alain Ducasse et Frédéric Robert. Pâtisserie, viennoiserie, boulangerie, confiserie, travail du chocolat, des glaces et des sorbets, des fruits et des arômes : rien n'y manque, tant les recettes classiques et les bases que des créations audacieuses portant la marque d'un style concentré et architecturé. Cette " cuisine du sucré " est en continuité parfaite avec l'art du salé : un bon repas est un plaisir harmonieux, et l'arrivée du dessert ne doit provoquer aucune rupture de ton. Ce livre à la fois technique, encyclopédique et inspiré est aussi un livre de gourmandise ouvert sur le monde, proposant de nombreux desserts d'ailleurs (Italie, monde anglo-saxon...). La structure de l'ouvrage basée sur les ingrédients, reflète la philosophie d'Alain Ducasse : la technique ne doit pas dissimuler le produit mais le mettre en valeur, respecter sa nature propre. Au fil des recettes, on peut s'initier à ce savoir-faire à la fois ancien et nouveau, cultivant la justesse des proportions et laissant aux choses " le goût de ce qu'elles sont ". On évite l'excès de sucre, on recherche l'intensité des saveurs, la texture et la légèreté, la rapidité d'exécution. La pâtisserie est un art précis, mais aussi spontané et immédiat. Ce livre est la synthèse de la tradition pâtissière et de la modernité. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here— mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes. The book’s 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit– stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors’ masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries. Organized by main ingredient, the Grand Livre’s structure epitomizes Ducasse’s philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient’s true nature—not mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal “architecture” of some of the more complex creations.

The "Grand Livre de Cuisine de Joël Robuchon', in the professional encyclopedia "Grand Livre de Cuisine", is the synthesis of over forty years of gathered knowledge. "Grand Livre de Cuisine",is the synthesis of more than 40 years of acquired knowledge. A formidable learning tool, the Grand Livre de Cuisine Joël Robuchon enables you to perfect your skills and gives you the tools to surpass yourself by recreating truly exceptional recipes. . Arranged around four main chapters (Appetizers, Fish & Shellfish, Meat & Vegetables, and Desserts), this volume brings together more than 100 detailed, illustrated step-by-step recipes, making cooking easier and unveiling the secrets Joël Robuchon's grand cuisine. The recipes are displayed as technical sheets, and are completed by a glossary and a thematic index sheet as well as by videos, very useful for recipe research and working in a professional environment. Advice on the ingredients and plating tips are also amongst the points discussed.

This Elibron Classics book is a facsimile reprint of a 1869 edition by Sampson Low, Son, and Marston, London.

Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

102 Ehemaliges Bibliotheksexemplar mit Stempel innen und Bibliothekssignatur auf Einband in gutem Zustand. Moderate Lager- und Gebrauchsspuren, vereinzelte Anstreichungen und Marginalien möglich. --- Dieser Titel stammt aus dem Bestand einer Hochschule für künstlerische und industrielle Gestaltung. Die Sammlung umfasst zahlreiche Themenbereiche: Kunst aller Stile und Stilepochen (z.B. Gotik, Renaissance, Romantik, Impressionismus, Expressionismus und Postmoderne), Kunstgeschichte, Architektur, Design, Bildhauerei und Handwerkskunst, Philosophie, Theaterwissenschaften und Geschichte. Ein Stöbern in diesem tausende Titel umfassenden Bestand lohnt sich! Bei weiteren Fragen sprechen Sie uns gerne an. LKX K 28747-A Ohne Schutzumschlag! 271771927X Sprache: Französisch Gewicht in Gramm: 1050

The Sixth Edition of AUTOUR DE LA LITTÉRATURE retains its unique approach to literature, encouraging students to play and create with the language as they explore both classical and non-traditional Francophone literature. AUTOUR DE LA LITTÉRATURE is printed in workbook format in order both to facilitate writing activities and to break down the fear and mistrust that many students have of literature. While maintaining the basic style and thrust of previous editions, changes are aimed at responding even more directly to changing student interests. The new edition includes several new readings and all new "publicites", in addition to a new Premium Website featuring the textbook audio program, which features audio recordings of selected readings from the text. A free companion website that accompanies AUTOUR includes reading guide questions, internet activities, and color versions of the text's featured publicites.

About 30 Works by Michael Snow / Autour de 30 Oeuvres de by Jean Sutherland ; Michael Snow ; Jonas Mekas Boggs New York: Center for Inter-American Relations, 1972. Exhibition catalogue published in conjunction with show held at Center for Inter-American Relations, New York, November 15 - December 31, 1972. exhibition chronology, and an annotated checklist of films, photographs and audiotapes.

Autour de la littrature features a unique approach to literature encouraging students to play and create with the language as they explore both classical and non-traditional francophone literature. With Reading Assistant software advertisements and feature-length films Autour de la littrature provides unparalleled support for the study of literature in its many forms.