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Also by Alain Ducasse:

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

DUCASSE FLAVORS OF FRANCE
By: Alain Ducasse

Artisan
October 2006
On Sale: September 21, 2006
288 pages
ISBN: 1579653197
EAN: 9781579653194
Hardcover
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Cookbooks

Brash, driven, and dazzlingly inventive, Alain Ducasse was the youngest chef ever to be awarded three Michelin stars, and in 1998, he became the first chef in over sixty years to earn three stars in two restaurants simultaneously. In 2005 he became the first chef in the world to win three stars for three restaurants (“Trois fois trois étoiles,” read international headlines).

With its “alluringly simple dishes, like buttery fork-mashed potatoes, peppered slices of sauteed pumpkin, swordfish with citrus, exquisite chocolate tartlets, and a homey pear and honey cake made with big chunks of pear” (The New York Times), this is the most accessible Ducasse cookbook published. Yet there are still recipes to challenge ambitious cooks and great tips that will make all cooks better in the kitchen.

Media Buzz

Martha Stewart - November 16, 2006