Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia

A, like Asparagus,

B, like Beef,

C, like Crayfish...

...is our favorite alphabet and spells out the poetry of our cuisine and of the produce used in it.

This naturally led to the alphabet being used to organize the Grand Livre de Cuisine, a refined culinary language coming out of 25 years' savoir-faire. Conjugating this language are more than 700 recipes from French cuisine-classic or original, simple or elaborate-along with a panoply of 100 basic ingredients and using 10 main cooking styles, from the most traditional to the most contemporary. Presented as technical file cards, this book will be of interest to all professionals and experienced home cooks-who, like us, have a real passion for this profession.

Either to review or perfect one's knowledge of culinary basics, or to perfect the use of a given ingredient, the Grand Livre de Cuisine will provide you with recipes written by my side by Jean-François, Didier, Franck, Patrick et Benoît. Each of us in his own manner has brought our personal style and experience to transmit, enrich and share our love of good taste and French cuisine.

Alain Ducasse