GREAT KITCHEN BOOK, Desserts und Patisserie

Author: Alain Ducasse With "Desserts and Patisserie", the world-famous "9-star chef" Alain Ducasse continues his series "Grand Livre de Cuisine". On 568 pages with more than 250 delicious dessert recipes, Alain Ducasse also proves a great versatility in his sweet creations. From simple rhubarb strawberry tartlets or peanut biscuits to exotic mango halves with sorbet or coconut ice cream in a chocolate ball, to refined liquorice mousse in marbled Guanaja chocolate molds or strawberry turrets with thyme sauce and honey ice cream, this book has something for every taste and requirement. Numerous large-format color photos of the sweet compositions simplify the serving and give incentives for new ideas. Detailed ingredient lists and quantities, basic recipes with step-by-step instructions, a season table and a product menu make this book a comprehensive culinary work for desserts. Awarded the gold medal of the GAD. 568 pages 1st edition 2007 Hardcover, including CD-ROM, 240 x 185mm Matthaes Verlag ISBN: 978-3-87515-016-2