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Sil ny a pas de roman sans style si son pouvoir est de nous montrer le monde transformé par un imaginaire et sil acquiert une force supplémentaaire quand il parvient à saisir lhistoire de son époque alors l uvre romanesque de Céline 18941961 est une des grandes uvres de son temps quoi quil ait dautre part à reprocher à son auteur En elle le pouvoir du style se trouve multiplié par le choix initial dune langue populaire qui avant lui était depuis trois siècles au ban de la littérature il sy déploie un imaginaire si personnel quil se reconnaît dans le moindre fragment et lhistoire la traverse si bien de part en part que les deux ensembles formés par ses huit romans ont chacun pour centre une des deux guerres qui en Europe ont marqué ce siècle
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Il y a trente ans la collection Les recettes originales de mettait à la portée du public les principes et les recettes dune génération de chefs surdoués qui privilégiant notamment la saveur des produits et la simplicité des présentations étaient en train de révolutionner la cuisine française Les différents ouvrages de cette collection devenue mythique la Pléiade des livres de cuisine en quelque sorte sont des chefsdœuvre du genre des classiques restés inégalés Pour tous ceux qui voudraient retourner à lessentiel et retrouver ce mélange dexcellence et de simplicité les voici publiés dans une édition revue par les auteurs à la présentation modernisée au format et au prix réduits Le restaurant dAlain Chapel à Mionnay près de Lyon fut pendant près de vingt ans lune des meilleures tables de France Alain Chapel nous a quittés en 1990 et cet ouvrage est le seul quil ait publié Passionné par la recherche incessante de produits de qualité il a contribué en son temps à rajeunir la cuisine française ladaptant à notre mode de vie en la faisant plus légère tout en respectant les solides et indispensables bases techniques classiques Persuadé que les recettes de cuisine ne doivent pas être des commandements immuables mais une mise en jeu de ses désirs et de ses émotions gourmandes il nous invite à vagabonder dans son imaginaire et à goûter à ses impulsions gourmandes de grand chef passionné Livre de recettes bien sûr mais aussi livre de réflexion écrit à quatre mains avec son ami JeanFrançois Abert intellectuel épris de cuisine Vingt ans après sa parution le livre dAlain Chapel est plus que jamais dactualité On aimera autant les recettes de tradition régionale poulet de Bresse gibiers poissons de rivière que les recettes originales toutes orientées vers le goût et la qualité
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The Grand Livre de Cuisine de Joël Robuchon in the professional encyclopedia Grand Livre de Cuisine is the synthesis of over forty years of gathered knowledge Grand Livre de Cuisineis the synthesis of more than 40 years of acquired knowledge A formidable learning tool the Grand Livre de Cuisine Joël Robuchon enables you to perfect your skills and gives you the tools to surpass yourself by recreating truly exceptional recipes Arranged around four main chapters Appetizers Fish amp Shellfish Meat amp Vegetables and Desserts this volume brings together more than 100 detailed illustrated stepbystep recipes making cooking easier and unveiling the secrets Joël Robuchons grand cuisine The recipes are displayed as technical sheets and are completed by a glossary and a thematic index sheet as well as by videos very useful for recipe research and working in a professional environment Advice on the ingredients and plating tips are also amongst the points discussed
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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 candy and other sweets Everything is here mousses and fondants cookies and cakes ice creams and sorbets bonbons and nougats fruit tarts profiteroles and sweet crèpes The books 250 mouthwatering recipes range from traditional treats such as peach melba candied apples and oeufs à la neige to audacious concoctions such as tropical fruit stuffed ravioli and coconutencrusted lollipops Decidedly French yet international in flavor the book presents the authors masterful takes on American cheesecake Italian cannolis zuppa inglese and tiramisù and the Austrian confections known as viennoiseries Organized by main ingredient the Grand Livres structure epitomizes Ducasses philosophy of cooking and baking which holds that culinary techniques should accentuate and enhance an ingredients true naturenot mask it The book features more than 650 color photographs including a fullpage closeup photo of each finished dish Crosssectional drawings clearly display the internal architecture of some of the more complex creations
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Book is in UsedVeryGood condition Pages and cover are clean and intact Used items may not include supplementary materials such as CDs or access codes May show signs of minor shelf wear and contain very limited notes and highlighting 809
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Missing dust jacket Readable copy Pages may have considerable noteshighlighting ThriftBooks Read More Spend Less 155
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Like New condition Great condition but not exactly fully crisp The book may have been opened and read but there are no defects to the book jacket or pages 26
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Book is in NEW condition 159
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443 Seiten bebildert Buch gut erhalten Einband leicht berieben und lagerspurig ISBN 9782221005767 Sprache Französisch Gewicht in Gramm 800
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