Books by Alain Ducasse
Alain Ducasse Biography & Notes
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Asian Tapas Small Bites, Big Flavors by Christophe Megel, Anton Kilayko ( 2004) |
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Diccionario del amante de la cocina/ Dictionary Lover's Kitchen by Alain Ducasse ( 2004) |
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Ducasse Flavors of France by Linda Dannenberg, Alain Ducasse ( 1998)
Ducasse Flavors of France The most anticipated and important French cookbook in many years, Ducasse Flavors of France is destined to become a classic. Brash, driven, and dazzlingly inventive, Alain Ducasse is a larger-than-life figure. At thirty-three, he was the youngest chef ever to be awarded three Michelin stars, and in March 1998, he became the first chef in over sixty years to earn three stars in two restaurants simultaneously. In his long-awaited American cookbook debut, M. Ducasse shares the principles and techniques of a uniquely elemental cuisine that are changing the face of traditional French cooking. Ducasse Flavors of France follows the chef from his state-of-the-art kitchens at the Louis XV in Monte Carlo and Alain Ducasse in Paris to his countryside auberge in Moustiers and documents, in one hundred lavishly photographed recipes, the influences--Mediterranean, Provencal, and classic French--that permeate his cuisine.
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Ducasse Made Simple By Sophie 100 Recipes from the Master Chef, Simplified for the Home Cook by Alain Ducasse, Sophie Dudemaine ( 2008)
Referred to as the Rachael Ray of France by the New York Times, Sophie Dudemaine has taken100 of the classic French chef Alain Ducasse's recipes and transformed them into something really workable for the home cook. Recipes include Almond-Crusted Fillet of Sole, Veal Saltimbocca, Gratin of Fall Vegetables and Fruits, and Strawberry-Pistachio Trifle. With photographs.
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Encuentros Con Sabor by Alain Ducasse ( 2002) |
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The Good Cuisine 208 Recipes Easy and Inspired by Alain Ducasse, Francoise Bernard, Catherine Vialard ( 2002)
Alain Ducasse teams up with cookbook writer Françoise Bernard to zero in on 52 popular French dishes, each providing a couple of versions of each--for a total of 208 recipes. Then each cook comments on the recipes of the other.
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Grand Livre De Cuisine Alain Ducasse's Desserts and Pastries by Alain Ducasse, Frederic Robert ( 2009) |
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Harvesting Excellence by Alain Ducasse ( 2000)
Foremost French chef, Alain Ducasse travels extensively throughout the world, searching for what makes every country special. In his new book Ducasse shares his discoveries of America's best products and producers. Simple and carefully selected, he captures the precise ingredient and reveals an aspect of its flavor. With the best edibles alphabetized - from almonds to zucchini - this is an ode to the American terroir, a travel into a land of excellence.
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L'Atelier of Alain Ducasse The Artistry of a Master Chef and His Proteges by Alain Ducasse ( 2000)
Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie.
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Provence of Alain Ducasse by Alain Ducasse, Francois Simon ( 2001) |
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Rencontres Savoureuses Petit Traite De L'excellence Francaise by Alain Ducasse, Christophe Duchatelet ( 1999) |
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Spoon Food & Wine by Alain Ducasse ( 2003) |