The Big Cookbook. Meat and Poultry in a Box

The big book "Grand Chef Alena Ducassas in some sense changed the culinary world. For most cookies, Grand Livre de Cuisine has become a present sense of higher culinary skill. In contrast to the authors of the usual prescription and reference publications, Dücass and its co-authors (the extra-class cooks group) are not afraid to share their secrets and give detailed instructions for cooking and serving dishes from the Arsenal of Michelin-level restaurants. But Ducass pays special attention to the fact that in the modern world, the real food with a capital letter is born primarily due to excellent products: vegetables grown in their own vegetable garden or small farms, game, mined in natural conditions, meat obtained from a particular area that has become famous growing livestock of certain breeds. Each product is a masterpiece of nature and anthem to those who produced it.

This folio, who received all imaginable rewards on prestigious competitions of culinary books, is addressed not only to advanced professionals - after all, it is right, in Ducassian, to prepare a client (necessarily with parmesan and mascarpone) or potatoes (imperatively roasting twice: first in duck fat And then in oil-nuazet) will be able to everyone for whom the food is not only a physiological process, but above all the particular act of comprehension of the world