OP: Grand Livre de Cuisine: Bistrots, Brasseries et Restaurants de Tradition
De Gustibus, Paris, 2003. Hardcover. Near Fine. First printing.
Of the vast number of publications that bear his name, Chef Alain Ducasse (1956– ) may be best known for an early 2000s series of silver-jacketed, massive tomes titled Grand Livre de Cuisine. The first volume, published in French in 2001, encompassed fine, contemporary French cooking. This 2003 third installment reorients toward the more understated cuisine of French bistrots and brasseries.
Despite its de-emphasis of ultra-refined techniques, Bistrots still instructs at a high level with culinary professionals in mind. You’ll find classic and hearty dishes like chou farci, foie gras terrine, coq au vin, and pots de creme presented with rigorous instruction and refined presentation suitable for their intended establishments.
Our copy is a Near Fine first printing. This volume was never translated into English, so be prepared to read it in French.
