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Lectures on Numerical Methods in Bifurcation Problems
Methods for Finding Zeros in Polynomials
Lectures on Stochastic Flows and Applications
Educational Psychology by Edward L. Thorndike
The Last Days of Tolstoy by V. G. Chertkov
Globalization and Responsibility
Lectures on Siegel Modular Forms and Representation by Quadratic Forms
Lectures on Topics In One-Parameter Bifurcation Problems
History of the Incas by Pedro Sarmiento de Gamboa
Linear Algebra: Theorems and Applications
Lectures on Stochastic Differential Equations and Malliavin Calculus
A Short Biographical Dictionary of English Literature
Lectures on Sieve Methods and Prime Number Theory
Dollars and Sense by William Crosbie Hunter
The Theory of the Theatre by Clayton Hamilton
The Mathematics of Investment
Occupiers of Wall Street: Losers or Game Changers
The Solution of the Pyramid Problem
Lectures on Moduli of Curves
Walden by Henry David Thoreau
Methods for Finding Zeros in Polynomials
Lectures on Stochastic Flows and Applications
Educational Psychology by Edward L. Thorndike
The Last Days of Tolstoy by V. G. Chertkov
Globalization and Responsibility
Lectures on Siegel Modular Forms and Representation by Quadratic Forms
Lectures on Topics In One-Parameter Bifurcation Problems
History of the Incas by Pedro Sarmiento de Gamboa
Linear Algebra: Theorems and Applications
Lectures on Stochastic Differential Equations and Malliavin Calculus
A Short Biographical Dictionary of English Literature
Lectures on Sieve Methods and Prime Number Theory
Dollars and Sense by William Crosbie Hunter
The Theory of the Theatre by Clayton Hamilton
The Mathematics of Investment
Occupiers of Wall Street: Losers or Game Changers
The Solution of the Pyramid Problem
Lectures on Moduli of Curves
Walden by Henry David Thoreau
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Le Grand Livre de cuisine d'Alain Ducasse : Desserts et Patisserie
Posted on 2010-04-13
|
More Patisserie, viennoiserie, boulangerie, confiserie, travail du chocolat, des glaces et des sorbets, des fruits et des ar?mes : rien n'y manque, tant les recettes classiques et les bases que des cr¨¦ations audacieuses portant la marque d'un style concentr¨¦ et architectur¨¦. Cette " cuisine du sucr¨¦ " est en continuit¨¦ parfaite avec l'art du sal¨¦ ; un bon repas est un plaisir harmonieux, et l'arriv¨¦e du dessert ne doit provoquer aucune rupture de ton. Ce livre ¨¤ la fois technique, encyclop¨¦dique et inspir¨¦ est aussi un livre de gourmandise ouvert sur le monde, propose de nombreux desserts d'ailleurs (Italie, monde anglo-saxon...). La structure de l'ouvrage, bas¨¦e sur les ingr¨¦dients, refl¨¨te la philosophie d'Alain Ducasse : la technique ne doit pas dissimuler le produit mais le mettre en valeur, respecter sa nature propre. Au fil des recettes, on peut s'initier ¨¤ ce savoir-faire ¨¤ la fois ancien et nouveau, cultivant la justesse des proportion et laissant aux choses " le go?t de ce qu'elles sont ". On ¨¦vite l'exc¨¨s de sucre, on recherche l'intensit¨¦ des saveurs, la texture et la l¨¦g¨¨ret¨¦, la rapidit¨¦ d'ex¨¦cution. La patisserie est un art pr¨¦cis, mais aussi spontan¨¦ et imm¨¦diat. Ce livre est la synth¨¨se de la tradition patissi¨¨re et de la modernit¨¦. password accatone
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