Grand Livre De Cuisine: Alain Ducasses's Desserts and Pastries
Author: Alain Ducass
In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frederic Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here- mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crepes.
The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs a la neige to audacious concoctions such as tropical fruit- stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisu; and the Austrian confections known as viennoiseries.
Organized by main ingredient, the Grand Livre's structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature-not mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.
See also: Microsft Office 2007 or Balancing Act
Ethnic Food Lover's Companion
Author: Eve Zibart
Nowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat?The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home. (5 1/4 x 8, 464 pages, maps, recipes)
KLIATT
Ethnic restaurants are literally popping up everywhere, and it is helpful to know what to expect before encountering a new cuisine. Eve Zibart provides historical information in a delightful manner that makes it easy to understand how the individual tastes of rulers along with local economies influenced the evolution of cuisines. This comprehensive book provides a wealth of information to make unique dining experiences pleasant, memorable and comfortable. Here you will find detailed information about various cultures, their histories, the main ingredients they use, and how to order and eat like a native. Each chapter includes: descriptions for all aspects of dining from appetizers to salads, soups, vegetables, rice and grains, seafood, poultry, meats, condiments, beverages, and des-serts. Representative dishes from each cuisine are both defined and described. Over 90 easy recipes are included: Paella, Pork Adobo, Codfish Fritters, Shrimp Curry, Smothered Chicken Stew, Potato Omelet and many other wonderful dishes. Obviously a good resource in public libraries, and I strongly suggest purchase for both middle schools and high schools where information about countries and cultures is covered in the social studies curriculum. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2001, Globe Pequot, Menasha Ridge Press, 444p. maps. index., $16.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , November 2001 (Vol. 35, No. 6)
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