Big Culinary Book. Meat and poultry in the box

The Big Book of Grand-Chef Alena Ducass in a sense changed the culinary world. For most cooks of the world, Grand Livre de Cuisine has become a real manual of higher culinary skill. Unlike the authors of ordinary prescription and reference publications, Ducass and its co-authors (a group of extra-class cooks) are not afraid to share their secrets and give detailed instructions for the preparation and presentation of dishes from the arsenal of the Michelinsky restaurants. But Ducassa pays special attention to the fact that in the modern world, real food with a capital letter is born primarily thanks to excellent products: vegetables grown in their own garden or in small farms, game obtained in natural conditions, meat obtained from a specific area famous growing cattle of certain rocks. Each product is a masterpiece of nature and a hymn to those who produced it. This folio, which received all conceivable awards at prestigious contests of culinary books, is addressed not only by advanced professionals-after all, correctly, in Dyukassovsky, to prepare a pollet (be sure with Parmesan and Mascarpone) or potatoes (certainly fried twice: first in a duck of fat, and then in a duck. Nuiset oil) can everyone for whom food is not only a physiological process, but first of all, a special act of comprehension of the world.