Big Culinary Book. Vegetables and pasta. Ducass A.

The second book of Alena Ducassa from the cult series Grand Livre de Cuisine ("Big Culinary Book") is dedicated to two fashionable topics today: vegetables and Italian paste. In this luxuriously illustrated album, which for many European cooks, the textbook of higher culinary skills, Alain Ducass, as a talented director, represents not only dishes of a 3-star restaurant, but, most valuable, openly and in detail explains the technology of their creation, accentuating attention to care choosing quality products. When secrets are revealed by the will of the maestro, the magic of a brilliant chef becomes suddenly a simple and understandable even ordinary housewife.