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Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
By
Didier Elena (contributor),
Benoit Witz (contributor),
Franck Cerutti (contributor),
Jean-francois Piege and
Patrick Ogheard (contributor)
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Harry N Abrams Inc
Publication date
October 1, 2009
Pages
1079
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9782848440545
ISBN-10
2848440546
Dimensions
2.25 by 7.50 by 9.75 in.
Weight
5.74 lbs.
Availability§
Publisher Out of Stock Indefinitely
Original list price
$80.00
§As reported by publisher
Amazon.com says people who bought this book also bought:
Foundations of Flavor: The Noma Guide to Fermentation: Including step-by-step information on making and cooking with: koji, kombuchas, shoyus, misos, ... and black fruits and vegetables | State Bird Provisions: A Cookbook | Institut Paul Bocuse Gastronomique | Le Repertoire De La Cuisine | Eleven Madison Park | The Complete Bocuse | Ducasse Flavors of France
Foundations of Flavor: The Noma Guide to Fermentation: Including step-by-step information on making and cooking with: koji, kombuchas, shoyus, misos, ... and black fruits and vegetables | State Bird Provisions: A Cookbook | Institut Paul Bocuse Gastronomique | Le Repertoire De La Cuisine | Eleven Madison Park | The Complete Bocuse | Ducasse Flavors of France
Summaries and Reviews
Amazon.com description: Product Description: 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.
Editions
Hardcover
The price comparison is for this edition
from Harry N Abrams Inc (October 1, 2009)
9782848440545 | details & prices | 1079 pages | 7.50 × 9.75 × 2.25 in. | 5.74 lbs | List price $80.00
About: 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.
About: 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.
from Harry N Abrams Inc (December 1, 2007)
9782848440385 | details & prices | 1079 pages | 7.75 × 9.50 × 2.25 in. | 6.00 lbs | List price $80.00
About: 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.
About: 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.
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