Overview

This glorious outsized full-colour format is now available in this affordably priced edition. ""Ducasse Flavors of France"" follows the chef from his state-of-the-art kitchens at the Louis XV in Monte Carlo to his eponymous restaurant in Paris and his countryside auberge in Moustiers. In lavishly photographed recipes, the book shows the influences - Mediterranean, Provencal and the classic French of the capital - that permeate his cuisine.

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9781579653194

Table of Contents

Reviews

Alluringly simple dishes, like buttery fork-mashed potatoes, peppered slices of sauteed pumpkin, and a homey pear and honey cake made with big chunks of pear. --The New York Times

Alluringly simple dishes, like buttery fork-mashed potatoes, peppered slices of sauteed pumpkin, and a homey pear and honey cake made with big chunks of pear. --The New York Times

Alluringly simple dishes, like buttery fork-mashed potatoes, peppered slices of sauteed pumpkin, and a homey pear and honey cake made with big chunks of pear. <br> --The New York Times

Author Information

Alain Ducasse is the greatest chef of his generation. Brash, driven and dazzlingly inventive, he is a larger-than-life figure. At 33, he was the youngest chef ever to be awarded three Michelin stars. In March 1998, he became the first chef in over sixty years to earn three stars in two restaurants simultaneously. As of this year, when Michelin gave his New York restaurant three stars, he became the only chef to have nine stars to his name.

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