Ducasse Made Simple
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BeschreibungPresents 120 recipes from "Grand Livre de Cuisine". This 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; and, side dishes such as pesto pasta and risotto with courgette and parmesan and desserts.
PortraitAlain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athenee in Paris, Alain Ducasse at the Essex House in New York and Beige in Tokyo. In 25 years as a prominent chef, he has not only developed expertise in the culinary arts but also become successful as an educator and publisher. Sophie Dudemaine is a bestselling cookbook author in France. More than 1.5 million copies of her books - which feature easy, original and quick-to-prepare recipes - have been sold. Linda Dannenberg writes about European cuisine, travel and decorative arts for publications. She is also the author of STC's Perfect Vinaigrettes.
Untertitel: 120 Recipes from the Master Chef. 120 colour. Sprache: Englisch.
Verlag: Alain Ducasse
Erscheinungsdatum: August 2008
Seitenanzahl: 200 Seiten