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Ducasse Flavors Of France

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HC :
288 Pages
Workman Publishing Co.
Pub. Date:
Dec 01, 1998
Color Photographs
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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.

Related Categories:

French, Restaurants

1. Paul on 3/28/2008, said:

This is a terrific book for looking and learning, and very expensive to cook from! These dishes, drawn from the menus of several of the Ducasse restaurants, in a range of styles and levels of formality, are achievable in a home kitchen with effort and care. They also demand a degree of fortitude, in being willing to open your wallet to purchase the expensive ingredients required, at a level of quality high enough to justify the amount of work that goes into the dishes. If you know of a couple of good producer oak trees which yield excellent Perigord black truffles, the cost of the ingredients comes down considerably; about 20 of the recipes use them!

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