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Also by Alain Ducasse:

Ducasse Flavors of France, October 2006
Hardcover
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries, October 2006
Hardcover
Grand Livre De Cuisine, December 2004
Hardcover

GRAND LIVRE DE CUISINE
By: Alain Ducasse

Da Capo Press
December 2004
On Sale: December 1, 2004
1080 pages
ISBN: 2848440007
EAN: 9782848440002
Hardcover
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Cookbooks

World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years.

Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to American professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, and so on). Illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference-and inspiration-for years to come. AUTHOR BIO: Alain Ducasse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet restaurants, Restaurant Plaza Athénée in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school.

Media Buzz

Martha Stewart - November 16, 2006