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| Grand Livre De Cuisine: Alain Duccasse's Culinary Encyclopedia | 
 enlarge | Author: Alain Ducasse
Creators: Jean-francois Piege, Didier Elena, Franck Cerutti, Patrick Ogheard, Benoit Witz
Publisher: Alain Ducasse
Category: Book
List Price: £159.00
Buy Used: £65.93
You Save: £93.07 (59%)
New (17) from £92.55
Avg. Customer Rating:  2 reviews
Sales Rank: 294962
Media: Hardcover
Edition: New title
Number Of Items: 1
Pages: 1080
Shipping Weight (lbs): 12
Dimensions (in): 12.1 x 9.4 x 3.2
ISBN: 2848440007
Dewey Decimal Number: 641.503
EAN: 9782848440002
ASIN: 2848440007
Publication Date: March 25, 2005
Availability: Usually dispatched within 1-2 business days
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| Customer Reviews:
 This book is not for inexperienced cooks October 13, 2007
1 out of 1 found this review helpful
Alain Ducasse is one of the greatest chefs in the world. Therefore, when the book is described as being for, "..professional chefs and experienced home cooks" it means just that. However, follow the recipes closely and you will create some amazing meals. There may be techniques of which you are not aware, but isn't one of the wonders of cooking the ability to learn new things? If you learn how to use this book properly, you cannot help but become a much better cook. This is not for the part-time, 5 minute, cook. There are many excellent books to cover that area of cooking.
Bon Apetit!
 Alain Ducasse's Culinary Dictionary December 11, 2006
4 out of 5 found this review helpful
Review of Alain Ducasse's Culinary Dictionary
Hard to know how far culinary gods can go for further recognition when their empires are booming. I was truly disappointed by this tome, which should have been ambitiously wonderful had it been given more consideration and time to perfect.
Perhaps it would like to be an encyclopedia but rather seems to this reader to be intense cookbook trying to cover all fancy gastronomic bases. One can, of course, get ideas but recipes appear not properly tested so you need to have a serious command of the kitchen to find your way with stocks, sauces, details of the dish etc. In this way, the average serious cook may feel intimidated. After seven hundred recipes, I rather doubt too many copies will have that worn-in feeling a great cookbook develops when used and loved.
The translation into English is full of mistakes. Once remaindered for a good price - the book will be worth it for gorgeous photographs. The original or updated Larousse Gastronomique from 1996 is full of cross references, fun, traditional, inspiring and anything you want it to be in comparison except perhaps his presentation of so-called `haute, haute' cuisine. Hard to know how much Ducasse wanted to look like the king along with the five chefs who assisted in this endeavor. How much more does he need to show off.
As a serious foodie, serious amateur chef for thirty-five years and writer, I prefer to rave not demote. In this case, sadly, the book might do better as an impressive doorstop with a top brand name.
Victoria Oscarsson
oscarsson@utanet.at
Vienna Austria
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