Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia

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, sweets, and breads. Everything is here--mousses and fondants; cookies, cream puffs, sweet rolls, and cakes; ice creams, sorbets, and granites; bonbons, nougats, and caramels; fruit tarts, profiteroles, and sweet souffles and crepes. This small-format edition, at less than half the price of the original edition, includes 250 mouth-watering recipes. Chosen from the dessert menus of the outstanding restaurants with which Ducasse and Robert have been associated, the recipes range from traditional treats such as peach melba, tarte tatin, and oeufs a la neige to audacious concoctions such as tropical fruit-stuffed ravioli, chocolate pizza, and coconut-encrusted lollipops. Handsomely styled and enticingly illustrated, the book features more than 650 color photographs.