By Alain Ducasse
During this exceptional quantity, the second one within the "Grand Livre de delicacies" sequence, celebrated cooks Alain Ducasse and Frederic Robert comprehensively hide the artwork of constructing cakes, pastries, sweet and breads. every thing is the following - mousses and fondants; cookies and truffles; ice lotions and sorbets; bonbons and nougats; and, fruit muffins, profiteroles, and candy crepes. The book's 250 mouth-watering recipes variety from conventional treats reminiscent of peach melba, candied apples, and oeufs a l. a. neige to audacious concoctions akin to tropical fruit-stuffed ravioli and coconut-encrusted lollipops. Decidedly French but foreign in flavour, the ebook provides the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisu; and, the Austrian confections referred to as viennoiseries. prepared via major component, the 'Grand Livre"s constitution epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary suggestions may still intensify and increase an ingredient's precise nature, no longer masks it. The publication 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.
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