OP: Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries

Alain Ducasse Edition, 2009. Hardcover. Near Fine. Signed. Alain Ducasse (1956– ) is a name that hardly needs introduction. With dozens of restaurants around the world, a combined total of 21 Michelin stars among them, several of his own cookbooks, and even more published under his imprint, Ducasse Editions, this French-born chef is indeed a brand. Of the vast number of publications that bear the chef’s name, Ducasse may be best known for an early 2000s series of silver-jacketed, massive tomes titled Grand Livre de Cuisine. The first volume, published in 2001, encompassed fine, contemporary French cooking. The subsequent volumes each had a particular emphasis outside that scope. The second was a logical sequel with a focus on sweets and was originally published in French in 2002. An English translation followed in 2006.  Penned by pastry chef Frédéric Robert (1960– ), the Grand Livre de Cuisine: Alain Ducasse’s Desserts and Pastries, at nearly 600 pages, is a sprawling manual for pastr