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Le livre s'organise par ordre alphabétique des produits, suivis: - des recettes expliquées pas à pas, - de conseils sur la cuisson au four et sur les sucres et sirops, - d'un calendrier des fruits, - d'un glossaire des produits, - d'une table des matières, - d'un glossaire des termes, - d'un index.
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- Alain Ducasse is regarded throughout the world as one of the most prominent French chefs, and he is driven to share his passion through his businesses. Along with three gourmet restaurants, Restaurant Plaza Athénée in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school.
- Born in 1960, Frédéric Robert has first taken a cooking formation, although he was attracted by pastry. His encounter with Alain Ducasse has been decisive to his career. Since 1983, he is working with the French chef. He designs the dessert menus for Alain Ducasse’s restaurants worldwide and since 2000, he is also teaching pastry at Alain Ducasse’s cooking school.
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Book Description Hachette Littérature, 2002. Paperback. Condition: New. Never used!. Seller Inventory # P112951647352
Book Description Hachette Littérature, 2002. Condition: New. book. Seller Inventory # M2951647352