In this magnificent volume, the second in the
Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric 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 granités; bonbons, nougats, and caramels; fruit
tarts, profiteroles, and sweet soufflés and crèpes.
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 à 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.
