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Grand Livre de Cuisine d'Alain Ducasse, Desserts et Pâtisser

 
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Scout



Joined: 23 Jul 2005
Posts: 5

PostPosted: Sat Jul 23, 2005 7:11 pm    Post subject: Grand Livre de Cuisine d'Alain Ducasse, Desserts et Pâtisser Reply with quote

Hello,
I was curious if anyone knew when this book may be published in English....also, for anyone that happens to have a copy of it, does the book contain a recipe similar to the dessert "Louis XV au croustillant de pralin"
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Sat Jul 23, 2005 9:23 pm    Post subject: Reply with quote

I did some checking Scout ( I own a bookstore) but sadly there is no publication date yet set for this book in an English edition. My god they are expensive!!!! Must be gorgeous to look at!
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madameshawshank



Joined: 30 Sep 2004
Posts: 1654
Location: Penrith (where jacarandas remind me of change), New South Wales, Australia

PostPosted: Sun Jul 24, 2005 2:43 am    Post subject: Reply with quote

fiddle dee dee David ...get yourself over to Le Louis XV!

$250 Oz ...now THAT'S a book!...still, it's all relative ain't it Very Happy

I found the following here:http://www.saveursdumonde.net/cshcf/louis-xv.htm

I know I know all you speakers of French would read it easily...however..I clicked [translate this page] Wink

Idea Small for the gourmets 920 FF

Crystallized of yellow pullet to the foie gras and black truffles, leavened bread toasté
Risotto with pumpkin, red metal disc of couge, onion caramelized with the juice
Wolf of the Mediterranean in net to the frying pan, thorny artichokes, juice related to artichoke, olives of Nice in fine fritters
Sucking lamb of the pepper Pyrenees rubbed of Espelette and savory to the chimney, vegetables in beautiful pieces related to the garlic and parsley butter
Cheese selection refined for us
Wild strawberries of the back-country in their tepid juice, sorbet with the mascarpone
The Louis XV with crusty of dressing

somebody somebody somebody tell us how to make this dessert...PLEASE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Scout



Joined: 23 Jul 2005
Posts: 5

PostPosted: Sun Jul 24, 2005 2:57 am    Post subject: Reply with quote

David: Many thanks for checking! ...I know, with current exchange rates looks like the book will cost between 200 and 250.

madameshawshank: Thanks for the link...I tried searching a bit with a web translator but none of the desserts seemed to match the description...alas
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madameshawshank



Joined: 30 Sep 2004
Posts: 1654
Location: Penrith (where jacarandas remind me of change), New South Wales, Australia

PostPosted: Sun Jul 24, 2005 3:04 am    Post subject: Reply with quote

oh Scout..I meant someone OUT THERE must have a copy of the book...someone! and from the goodness of their heart might share the recipe...if it's legal to do so that is!..if not, we can dream.

nice to meet another dessert soul...I always look at the dessert section of a menu first...start at the top of Everest I reckon..
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Scout



Joined: 23 Jul 2005
Posts: 5

PostPosted: Mon Jul 25, 2005 1:39 am    Post subject: Reply with quote

I think the author of chocolate and zucchini has a copy of the book...though I'm not sure how often he or she looks at the bulletin boards.

Desserts are wonderful...plus if you mess up a recipe at least some part of it will be tasty Wink

Cheers!
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Mon Jul 25, 2005 9:55 pm    Post subject: Reply with quote

Almost died reading the 'translation" madameshawshank. I too want to experience a Louis XV, crusty of dressing!
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Bouillon



Joined: 28 Jul 2005
Posts: 3

PostPosted: Thu Jul 28, 2005 3:05 pm    Post subject: Reply with quote

Well, this Louis XV sounds good, if you're still interested, I could check the Ducasse book in the Fnac (big bookstore in Paris), I browse it now and then, but it's a bit expensive for buying.
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Scout



Joined: 23 Jul 2005
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PostPosted: Thu Jul 28, 2005 4:38 pm    Post subject: Reply with quote

That would be most wonderful of you!
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Bouillon



Joined: 28 Jul 2005
Posts: 3

PostPosted: Fri Jul 29, 2005 11:06 am    Post subject: Reply with quote

Well, I checked his books (about five thick and heavy blocks, 5 kilo/160 euro each... crazy guy), and there isn't a Dessert named Louis XV. However, there is a paste Louis XV to make the bread Louis XV, but this is nothing special. It think its just some fresh bread (not white bread, by the way, it's made with brown flour) with chocolate, to eat with the coffee after the dessert. (in the ducasse menu, its after the dessert)
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Scout



Joined: 23 Jul 2005
Posts: 5

PostPosted: Sat Jul 30, 2005 4:47 pm    Post subject: Reply with quote

Thank you very much for checking all those books out! Alas, figured he wouldn't publish the recipe...but I hoped...
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simona



Joined: 11 Mar 2005
Posts: 696
Location: israel

PostPosted: Sat Jul 30, 2005 5:24 pm    Post subject: Reply with quote

Dear MS, dear Scout,
Why don't you try to get it from the"horse's mouth".
I'm not kidding. Just write a letter adressed to Alain Ducasse ( in Monte Carlo or Paris), he certainly has a PR working for him and there is a fair chance to receive a positive response. Of course you'll have to share it with us.
Another way to get the rceipe is to write to Gourmet MAgazine ( USA), they have a column dealing with reader's requests of restaurant recipes .
It might take some time, but they usually respond.
I know the Louis VX restaurant in Monte carlo ( from outside, don't get exited). I used to come with my groups to Monte Carlo and while they were playing with those noisy machines in the Casino, I always found a way to sneak in the lobby of the Hotel ( and visit the magnificent WC), and then, nonchalanltly used to read the menu as if I just had to decide what I'll have for dinner... It was't an easy reading in frech either..
The names of the dishes, as posted here, were always "epoustouflants". and about the prices, I don't have to tell you.
Anyway. please share with us if you are successful in your holy quest.
As for the translation, it's a gem!! I couln't stop laughing for half an hour.
I love the sucking lamb, the pepppered Pyrinees and the red metal disc of couge(?).

No more war, more Louis XV with crusty of dressing ( after the sucking lamb of course)
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simona



Joined: 11 Mar 2005
Posts: 696
Location: israel

PostPosted: Sat Jul 30, 2005 8:02 pm    Post subject: Reply with quote

On a second thought, this Louis XV with crusty of dressing could be a chocolate bread or some kind of biscuit ( Crusty, like in bread crust) served to accompany the "Wild Strawberry from the back country ( arriere pays probably) in their tepid( uch!!) juice, sorbet with the mascarpone". It makes sense : a fruity dessert with a cheese sorbet served with some bread to counter the acidity.. Yes, I think it could be,. Did you copy the recipe , Bouillon?

No more wars, more Wolf of the Mediterranean in net - I'm through with the sucking lamb, I need a wolf!
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Bouillon



Joined: 28 Jul 2005
Posts: 3

PostPosted: Tue Aug 02, 2005 4:12 pm    Post subject: Reply with quote

simona wrote:
Did you copy the recipe , Bouillon?

No, I'm, sorry, but it was just an ordinary bread recipe (farine, water, salt, yeast).

But I agree that the best way is to mail or phone the restaurant or go there yourself.
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