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"[F]or most of us who lack a staff of dozens..., this is really a book of dreams. It differs radically from the many atrocious books of its kind that are nothing but dreams, however, in that it provides genuinely useful insights into the workings of both the mind and the hands of one of the world's great cooks." -- Thomas McNamee
-- New York Times Book Review
. . . Mr. Ducasse says that all the ingredients at his New York restaurant are American, but the experience of eating there combined with an inspection of his very French cookbook "L'Atelier of Alain Ducasse" (text by Jean-Francois Revel, recipes by himself and chefs he has taught, Wiley, 247 pages, $60) helps to explain why people immersed in the food life of New York have found it hard to accept this French transplant at this own supremely high self-estimate. In Paris, he stands out, as a remarkable practitioner of a great tradition making his talented way into the French future. In New York, with its stunningly diverse, eclectic, cosmopolitan food scene, Mr. Ducasse can look a bit narrow and provincial. . . by Raymond Sokolov
Bibliographic Details
Publisher: John Wiley & Sons Inc
Published date: 2000
Size: 9.5 x 11.5 inches
Weight: 3 pounds
Publisher's Notes
Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie.
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