Much attractive drizzling

Weighing 5kg of Alain Ducasse in the Independent: "In my kitchen, I have a black granite work surface. I swear I saw it tremble under the weight of Grande Livre de Cuisine, the latest master work of superstar French chef Alain Ducasse, a man with possibly more Michelin stars than I have types of pasta in my cupboard. Containing about 700 beautifully produced recipes across more than 1,000 glossy pages, the book is even too heavy for my kitchen scales... Whether the recipes are baroque—Skewered Thrush Breast, cooked on the coals with Wild Apples and Sarawak Pepper Foie Gras anyone?—or simple—Leeks Vinaigrette—there is great emphasis on presentation, with separate instructions, usually running something like this: "Present the pheasant forequarters in a serving dish, slice the breasts in front of the guests and place towards the bottom of the serving plate. Place the galantines on top of the plates and the braised salsify criss-crossed on the side; glaze the tops brown." There is also much attractive drizzling."