PDF gratuit Ducasse Made Simple by Sophie: 100 Original Recipes from the Master Chef Adapted for the Home Chef, by Alain Ducasse Linda Dannenberg
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Ducasse Made Simple by Sophie: 100 Original Recipes from the Master Chef Adapted for the Home Chef, by Alain Ducasse Linda Dannenberg
PDF gratuit Ducasse Made Simple by Sophie: 100 Original Recipes from the Master Chef Adapted for the Home Chef, by Alain Ducasse Linda Dannenberg
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Guide comprend tout nouveau et aussi attrayant pour examiner. Le choix du sujet et du titre est en fait différent avec divers autres. Vous pouvez sentir cette publication comme l'une de la publication fascinante en raison du fait qu'il a des avantages et des possibilités de modifier la vie meilleure. Et actuellement, cette publication est facilement disponible. Guide se trouve la leçon et les informations dont vous avez besoin. Mais, comme la publication simple, il ne sera pas besoin de beaucoup de réflexion à lire.
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Détails sur le produit
Relié: 248 pages
Editeur : Ducasse - Alain Ducasse; Édition : 01 (2 octobre 2008)
Langue : Anglais
ISBN-10: 2848440422
ISBN-13: 978-2848440422
Dimensions du produit:
19,7 x 1,9 x 25,1 cm
Moyenne des commentaires client :
3.0 étoiles sur 5
1 commentaire client
Classement des meilleures ventes d'Amazon:
1.656.688 en Livres (Voir les 100 premiers en Livres)
This is an interesting book. Very pleasant to flick through as the photos are very beautiful and make you want to hold a posh dinner party straight away. A good book for people who wish to compete on "Come dine with me" and present dishes with a waow factor.Quite a variety of ideas for dinner parties but I was annoyed at the fact that the recipes only gave American measurements in the recipes (no warning) for a book with a price in US and CAN $ but also in £ and euros (back cover) it should at least have included a metric version and temperatures in C, not only F, particularly so as the original book was published in French (so no additional work involved...). Also not mentioned is an indication of how long the recipes will take, of course this may vary from cook to cook but to have an idea is always useful for us mortals. There is an interesting basics section at the end of the book but for example while it includes a recipe for sweetened whipped cream (not sure I needed one), it does not include one for the (rich) vanilla ice cream needed in several recipes (much more interesting).I would also gladly have done without the recipe for chocolate mousse which takes 2 pages for 1 photo and 1 recipe (a welcome addition to the basics section maybe?) and prefered another splendid offering such as the Apple Tatin with Caramelised Cider Sauce or Chocolate Fondant cake with Earl Grey Tea Sauce, two great recipes that make the book worth buying for them alone. On the savoury front, I have tried the Hake with Pine Nut Chutney, the Vegetable Tartlets with Roasted Prawns, Shrimp Darioles and the Duck Breasts with Red Wine and Orange Sauce, quite nice.So, as far as I am concerned, mixed feelings about that book -yes, I expected perfection from a book endorsed by Alain Ducasse even if the recipes have been simplified for the layman- but it is worth buying if you want to impress your guests with restaurant-like presentations and ideas. Beware though, some recipes are not that simple despite the book title and require a lot of ingredients (sometimes quite expensive ones too), but after all if you want to impress, it takes what it takes, doesn't it?
First, I appreciate cookbook reviews from people who have actually "walked the walk." Save me from the tedious "table of contents" reviews that are the norm. But I must agree with Ms. Thurm that "pedestrian" is not the adjective to be used for this book. I normally try a number of recipes before I write a review, so this is almost the exception since, as of this moment, I've only made two.I am NOT a fan of turkey, but who can resist the ridiculous low prices for that bird around Thanksgiving? So I bought a small one and cut it up to use in various treatments, one of which was the Rolled Stuffed Escalopes of Turkey with Mustard Sauce (p.106). Except for my idiotic attempts to be a butcher, the recipe is quite easy and quite delicious (considering it was turkey, of course).The Macaroni Gratin (p.190) was the suggested accompaniment, but I didn't make it until tonight. If you cannot excercise portion control, pretend you never heard of this dish. SO rich, SO delicious, SO unhealthy! And that element, rich/delecious/unhealthy is why I almost subtracted a star. But we're all grown-ups, aren't we, and some things are worth that one delicious bite -- and no more.The vegetable and fruit recipes -- many variations and combinations that I can't wait to try -- are also spectacular in their innovativeness. And if you are "into" desserts, this is, without a doubt, the book for you.Ducasse Made Simple is THE cookbook I plan to explore in more detail in the next few months.
I wish it was even more simple. But I guess you can only dumb down a genius so much.
Extremely great buy, good photos
Yum yum!
This is an absolutely lovely book. The recipes are "simple" as the title suggests and directly across from the recipe, which is efficiently on one page, is a gorgeous photograph of the dish. Sophie Dudemaine has taken 100 of famous chef Alain Ducasse's recipes and made them approachable for the home cook. In the back of the book is a source guide for tracking down ingredients you might not be able to find locally and an index of recipes. There are also some basic recipes for components of the main recipes of the book. Well done!
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Ducasse Made Simple by Sophie: 100 Original Recipes from the Master Chef Adapted for the Home Chef, by Alain Ducasse Linda Dannenberg PDF
Ducasse Made Simple by Sophie: 100 Original Recipes from the Master Chef Adapted for the Home Chef, by Alain Ducasse Linda Dannenberg PDF
Ducasse Made Simple by Sophie: 100 Original Recipes from the Master Chef Adapted for the Home Chef, by Alain Ducasse Linda Dannenberg PDF
Ducasse Made Simple by Sophie: 100 Original Recipes from the Master Chef Adapted for the Home Chef, by Alain Ducasse Linda Dannenberg PDF
