The only chef with six Michelin stars to his credit, Ducasse creates extraordinary food. Rich descriptions of flavor, color, texture, and aroma fill the gorgeously photographed pages.
Brash, driven, and dazzlingly inventive, six-star Alain Ducasse is a larger-than-life figure. At 33, he was the youngest chef ever to be awarded three Michelin stars, and in March 1998, he became the only chef in our time to possess six stars. He has mentored a generation of younger chefs who have introduced his cooking around the world and has, quite simply, changed the face of traditional French cooking.
Ducasse: Flavors of France documents, in more than one hundred lavishly photographed recipes, the influences–Mediterranean, Provencal, and classical French–that permeate this extraordinary cuisine. Many of the recipes are simple, others complex, but all can be perfectly accomplished with a little time and patience.
Includes wine suggestions and editor's notes.
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