Ducasse Made Simple: 120 Original Recipes from the Master Chef Adapted for the Home Chef: 120 Original Recipes from the Master Chef Adapted for the Home Cook: 120 Recipes from the Master Chef

Ducasse Made Simple: 120 Original Recipes from the Master Chef Adapted for the Home Chef: 120 Original Recipes from the Master Chef Adapted for the Home Cook: 120 Recipes from the Master Chef

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Titre:Ducasse Made Simple: 120 Original Recipes from the Master Chef Adapted for the Home Chef: 120 Original Recipes from the Master Chef Adapted for the Home Cook: 120 Recipes from the Master Chef
La langue:Français
Nom de fichier:Ducasse Made Simple: 120 Original Recipes from the Master Chef Adapted for the Home Chef: 120 Original Recipes from the Master Chef Adapted for the Home Cook: 120 Recipes from the Master Chef PDF EPUB AUDIOBOOK
ISBN:2848440422
Date de sortie:August 22, 2008
Nombre de pages:200 pages
Auteur:Alain Ducasse
Éditeur:Stewart Tabori Chang

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➤ Ducasse Made Simple: 120 Original Recipes from the Master Chef Adapted for the Home Chef: 120 Original Recipes from the Master Chef Adapted for the Home Cook: 120 Recipes from the Master Chef PDF
➤ Ducasse Made Simple: 120 Original Recipes from the Master Chef Adapted for the Home Chef: 120 Original Recipes from the Master Chef Adapted for the Home Cook: 120 Recipes from the Master Chef EPUB
➤ Ducasse Made Simple: 120 Original Recipes from the Master Chef Adapted for the Home Chef: 120 Original Recipes from the Master Chef Adapted for the Home Cook: 120 Recipes from the Master Chef AUDIOBOOK
In this sumptuous book, Sophie Dudemaine - France's bestselling cookbook author - has selected and simplified 120 recipes from Alain Ducasse's encyclopaedic "Grand Livre de Cuisine". While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook.The 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; side dishes such as pesto pasta and risotto with courgette and parmesan and desserts such as waffles, cheesecake and ice cream (among many other delights). Francoise Nicol's beautiful photographs of the finished food provide inspiration for the presentation and plating of each dish.

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