Grand Livre De Cuisine: Desserts: Alain Ducasse's Desserts and Pastries
during this outstanding quantity, the second one within the "Grand Livre de delicacies" sequence, celebrated cooks Alain Ducasse and Frederic Robert comprehensively disguise the artwork of creating truffles, pastries, sweet and breads. every thing is the following - mousses and fondants; cookies and truffles; ice lotions and sorbets; bonbons and nougats; and, fruit brownies, profiteroles, and candy crepes. The book's 250 mouth-watering recipes variety from conventional treats resembling peach melba, candied apples, and oeufs a los angeles neige to audacious concoctions equivalent to tropical fruit-stuffed ravioli and coconut-encrusted lollipops. Decidedly French but foreign in flavour, the e-book offers the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisu; and, the Austrian confections referred to as viennoiseries. equipped by way of major aspect, the 'Grand Livre"s constitution epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary recommendations should still intensify and increase an ingredient's actual nature, no longer masks it. The ebook positive factors greater than 650 color images and cross-sectional drawings that basically exhibit the interior 'architecture' of a few of the extra complicated creations.