Grand Livre De Cuisine : Alain Duccasse's Culinary Encyclopedia, Hardback

Grand Livre De Cuisine : Alain Duccasse's Culinary Encyclopedia Hardback

Edited by Jean-Francois Piege, Didier Elena, Franck Cerutti, Patrick Ogheard, Benoit Witz

5 out of 5 (1 rating)


Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school.

He is now ready to bring his know-how and enthusiasm to professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles.

Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well.

An extensive appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, compound butters, and so on).

Written in collaboration with five acclaimed French chefs and illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference - and inspiration - for years to come.


  • Format: Hardback
  • Pages: 1080 pages, 100 illustrations
  • Publisher: Alain Ducasse
  • Publication Date:
  • Category: Reference works
  • ISBN: 9782848440002



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Staggering in its breadth and depth.

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