Linda Dannenberg Knihy

In this sumptuous book, Sophie Dudemaine--one of the bestselling cookbook authors in France--has selected and simplified 100 recipes from Alain Ducasse's encyclopedic Grand Livre de Cuisine. While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook. In addition, Linda Dannenberg, the author of more than 20 books on French cooking and culture (as well as Stewart, Tabori and Chang's Perfect Vinaigrettes), has tested and adapted the recipes for an American audience. The book includes a wide range of starters such as pumpkin veloute soup and scallop salad; entrees such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck a l'orange; side dishes such as pesto pasta and risotto with zucchini and parmesan; and desserts such as apricot tarts, macaroons with mascarpone, and caramel ice cream, among many other delights. Recipes range from classic French dishes (foie gras, chicken fricassee, and crepes Suzette) to international favorites (lobster Newburg and veal saltimbocca). Whether preparing meals for family, friends, or entertaining, home cooks of every ability will enjoy creating their own cuisine a la Ducasse.

In over 450 glorious colour photographs, the rich ingredients of Provencal style what has come to be recognized as the French country look, is explored with whole chapters on colours, fabrics, pottery, furniture, decorative elements, houses, gardens and adaptations of the style outside France. A vivid evocation and a guided tour of the splendors of Provence.

"Throughout the 1920's, the well-to-do traveled in grand style. Lavish dining, sumptuous suites, and a leisurely pace marked their lengthy stays in cities around the world. A group of forward-thinking European hotel owners took note of the trend. Understanding the value of comfortable, dependable settings that catered to superlative tastes, they formed an association to collectively serve the elite traveler. In 1928, The Leading Hotels of the World, Ltd., was organized. Being a member of the group sent a message to the hotel's guests. It told them they could demand and expect the best. They could reserve at any participating hotel in the world, secure in the knowledge they would be expertly cared for. Today, more than 380 independently owned luxury hotels are part of The Leading Hotels of the World, Ltd. The Leading Hotels of the World are a home away from home to millions of travelers ; they are also very much a part of their country and culture, and are often used by the local community to host important gatherings. In this book, a group of distinguished properties share the stories and recipes behind their holiday celebrations."--taken from book cover front flap.

Rayon : Bretagne Editeur : Flammarion Date de parution : 1990 Description : In-4, 264 pages, relié entoilé avec jaquette usée, occasion, 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. Librairie Le Piano-Livre. Merci. Référence catalogue 44623. Please let us know if you have any questions. Thanks

Das Meisterwerk vom Rekord-Meisterkoch Alain Ducasse erhielt vom Guide Michelin als erster und einziger Cuisinier zeitgleich dreimal die Höchstwertung von drei Sternen. In diesem großformatigen Kochbildband präsentiert der Meisterkoch fantastische Rezepte der französischen Küche. Frische und Eigengeschmack der Zutaten stehen im Mittelpunkt seiner Kochkunst und garantieren Ihnen unvergleichliche Geschmackserlebnisse. Ausstattung: 125 großformatige Farbfotos

Fougueux, dynamique et merveilleusement inventif, Alain Ducasse est un personnage plus grand que nature. A trente-trois ans, le guide Michelin lui décerne trois étoiles, avant qu'il ne devienne, en mars 1998, le seul chef au monde à en posséder six. Ce livre suit Alain Ducasse dans ses trois établissements et recense, à travers plus de cent recettes abondamment illustrées, les influences méditerranéennes, provençales et classiques qui imprègnent sa cuisine. Le chef aux six étoiles dévoile ici les principes et les techniques d'une cuisine fondée sur la pureté du goût, la précision de l'exécution et le respect du produit.