donderdag 28 november 2013

Ducasse Flavors of France - Alain Ducasse, Linda Dannenberg (Boek)

Ducasse is a book you'll want to leave out on a coffee table. It is more than beautiful--left open, it has the power to transform the nature of a room with its exquisite photographs and recipes, which are as good to read as they are to cook from. Taken into the kitchen, the power is inherent in Ducasse to transform any meal well beyond the exemplary. But then there's the danger that a spill or greasy fingers might soil the pages, which would be tragic. And yet, this is not just another pretty book, something to thumb through and shrug off. This is a book to take to heart, starting with the first recipe--Fennel "Marmalade"--and then on to Cocotte of Young Spring Vegetables, Spiny Lobster with a Rhubarb-Ginger Chardonnay Sauce, and Chicken Fricassee with Morels, and so on, and so on, until you end up with Coffee and Chocolate Parfait with Dark Chocolate Sauce. Alain Ducasse is the only chef with six Michelin stars to his credit. In his kitchens and in his book he uses the best possible ingredients, treating each and every one with deserved respect. Recipes have been tried and tested to ensure perfection, and--reassuringly--dishes work well in the home kitchen. Ducasse is a wonderful teacher, and every page is filled with rich descriptions of flavor, color, texture, and aroma. Like so much about Alain Ducasse, it is a picture of food that defies language. You will recognize it, though, turning these gorgeous pages, plotting the next dish you choose to master. The opportunity exists with Ducasse to gain a new kind of fluency. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.

From Library Journal
Ducasse recently became the first chef in 60 years to garner three stars in two restaurants simultaneously. If you can't take a trip to France to visit them, here is the next best option. Written for an American readership, this cookbook is, quite simply, a masterpiece by a genius. It consists of five chapters: "with aperitifs," vegetables, shellfish and fish, poultry and meat, and desserts. Most recipes are brief, reflecting an orientation rather than a formula, and many suggest wines of widespread availability. Ducasse is, above all, concerned with "clarity of taste, precision in execution, and respect for the product" yet realizes that certain French ingredients are rare in North America. Thus, there is an excellent appendix that provides hints for adaptations: ingredients, including viable substitutes, are discussed at length, as are techniques. A list of sources for kitchenware and specialty ingredients appears at the end. A beautiful and passionate book; highly recommended.?Wendy Miller, Lexington P.L., KY
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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