L'Atelier of Alain Ducasse: The Artistry of a Master Chef and His Proteges

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Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie.Brilliantly guided by the distinguished author, Jean-Francois Revel of the Academie Francaise, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art.Herve Amiard's photographs illustrate all four ...
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Overview

Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie.Brilliantly guided by the distinguished author, Jean-Francois Revel of the Academie Francaise, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art.Herve Amiard's photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey.L'Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse's five star pupils: Franck Cerutti, Jean-Louis Nomicos, Jean-Francois Piege, Sylvain Portay and Alessandro Stratta.Products and Producers, in which Benedict Beauge visits Alain Ducasse's suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients.Vegetables, where we learn why these products play such a crucial role in Alain Ducasse's culinary vision.Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients.Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest!Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renownedmasterchef is at the helm of two of France's most prestigious restaurants: the Louis XV-Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.
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Editorial Reviews

Wall Street Journal
Helps to explain . . . a remarkable practitioner of a great tradition making his talented way into the French future.
Library Journal
Alain Ducasse is freqently referred to as "the six-star chef," because he has accomplished the seemingly impossible, gaining the Michelin Guide's top three stars for both Louis XV, his restaurant in Monte-Carlo, and Restaurant Alain Ducasse, his more recent Paris venture. Part of his success stems from his culinary vision, but part of it can be traced to his ability to train his gifted young chefs--otherwise, it would be impossible to maintain such high standards at two restaurants simultaneously. In recipes organized by ingredient, from "Olives and Olive Oil" to "The White Alba Truffle," this lavishly illustrated volume showcases the talents of five of Ducasse's young prot g s, including two in the United States, at the Ritz Carlton in San Francisco and at the Mirage in Las Vegas. Each section starts with a recipe from Ducasse, with step-by-step technique photos, and follows with one recipe from each chef, shown in full-page color photographs. Ingredients and demanding recipes will make this more valuable as a source of inspiration than as a book to cook from; for larger collections where chef's books are popular. Copyright 2000 Cahners Business Information.\
Booknews
Non-vegetarian foodies may be interested in this slightly oversize tome (9.5x11.5<">), which contains an unabashed paean to the genius of French chef Ducasse. Herv<'e> Amiard is responsible for the b&w photos of the chef, his restaurant, the kitchen in action, sleeping busboys, and elaborate dishes. Color photos accompany the sections on products, producers, fruits, vegetables, and the recipes. The biographies and recipes of some of Ducasse's students are featured as well. This stylish volume appeared originally in French in 1998 by Hachette Livre. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780471376736
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 2/1/2000
  • Edition number: 1
  • Pages: 248
  • Product dimensions: 9.35 (w) x 11.57 (h) x 0.88 (d)

Table of Contents

THE ATELIER.
PRODUCTS AND PRODUCERS.
VEGETABLES.
RECIPES.
OLIVES AND OLIVE OIL.
Mediterranean Vegetable Pithiviers with Black Taggiasca Olives and Tomato Syrup (A. Ducasse).
San Remo-style Salt Cod and Mesclun with Fried Baby Squid and Crostini (F. Cerutti).
Potato Millefeuille with Black Olives, Spider Crab Meat and CoralVinaigrette (J-L. Nomicos).
Olive-stuffed Squab with Olive and Cep Sauce (J-F. Piége).
Zucchini Ravioli with Olives, Marinated Tomatoes, Olive Oil and Green Onions (S. Portay).
Calf's Cheeks with Olives and Swiss Chard (A. Stratta).
ASPARAGUS.
Roast Asparagus Sprinkled with Parmesan Cheese, with Savory Beef and Olive Jus and Bone Marrow (A. Ducasse).
Early Purple Asparagus, Spring Leeks and Late-season Black Truffles (F. Cerutti).
Cooked and Raw Green Asparagus Tips with Warm Oysters and Winkles (J-L. Nomicos).
Charcoal-grilled Villelaure Asparagus, Egg Polignac and Truffle Essence (J-F. Piége).
Roast Asparagus Parmesan, with Steamed Morels au naturel and Poached Egg (S. Portay).
Glazed Asparagus and Veal Sweetbreads Fricassée with Sherry Vinegar (A. Stratta).
WHEAT.
Semi-dried Pasta with Cream Sauce, Truffles, and Ragout of Cockscombs and Chicken Kidney (A. Ducasse).
Spelt Soup with Ewe's Milk Curd Cheese and Mature Pecorino (F. Cerutti).
Golden Galette with Cooked and Raw Black Truffles and Celery Root with Périgueux Sauce (J-L. Nomicos).
Upside-down Wild Strawberry Tart (J-F. Piége).
Champagne-grape Marmalade Tartlets with Crisp Puffed Wheat Cookies and Wheat Nougatine (S. Portay).
Mascarpone Ravioli with Spinach, Chanterelles and Parmesan Cheese (A. Stratta).
THE WHITE ALBA TRUFFLE.
Bresse Chicken Cooked in a Pig's Bladder, with Albufera Sauce and Stewed Vegetables (A. Ducasse).
Mona Lisa Potato Gnocchi with Alba Truffles (F. Cerutti).
Caramelized Spit-roasted Winter Vegetables, Arugula and Grated White Truffle (J-L. Nomicos).
Veal Sweetbreads, Swiss Chard au gratin and Grated Tuber magnatum pico (J-F. Piége).
Poached Egg Topped with Grated White Truffle, with Ragout of Calf's foot and Veal Sweetbreads, Baby Onions and Horns of Plenty (S. Portay).
Scallops with Celery Root and White Truffles (A. Stratta).
SEA BASS.
Sea Bass Steaks with Leeks, Potatoes and Truffles (A. Ducasse).
Fried Mediterranean Bass, Prickly Artichokes and Anchovy Toast (F. Cerutti).
Sea Bass Steaks, Shrimps and Ratte Potatoes with Caviar (J-L. Nomicos).
Sea Bass with Spider Crab Jus and Seafood Garnish (J-F. Piége).
Sea Bass and Bacon Tournedos Meuniére, with Green Lentils and Crispy Bacon Garnish (S. Portay).
Sea Bass with Mediterranean Vegetable Salsa and Bouillabaisse Sauce (A. Stratta).
TURBOT.
Breton Turbot with Shellfish (A. Ducasse).
Spit-roasted Turbot Steaks with Lemon Salsa and Swiss Chard (F. Cerutti).
Fillets of Turbot Studded with Lemon Confit, Clams, Artichokes and Samphire au naturel (J-L. Nomicos).
Breton Turbot with Champagne Sabayon Glaze, Asparagus and Crawfish (J-F. Piége).
Turbot Steaks, Potatoes, Tomatoes, Onion and Basil Baked in an Earthenware Dish (S. Portay).
Turbot with Braised Celery, Black Truffles and Potato Purée (A. Stratta).
LAMB.
Spit-Roasted Suckling Lamb, Seasonal Vegetables and Dried Fruit Condiment (A. Ducasse).
Roast Lamb with Parmesan Fennel, Green Onions and Baby Fava Beans Sautéed with Savory (F. Cerutti).
Rack of Lamb with Spiced Souris and Sweetbreads (J-L. Nomicos).
Roast Pyrenean Suckling Lamb with Lamb's Liver Ragout and Red Pepper (J-F. Piége).
Roast Fillet of Lamb with Glazed Lamb Ribs, Potatoes Roasted with Bacon, Tomato Confit and Green Onions (S. Portay).
Rack of Lamb in a Herb Crust, Pepper Ragout and Socca Niçoise (A. Stratta).
LEMONS AND CITRUS FRUITS.
Candied Menton Lemons, Filled with Fresh Basil Sorbet, and Glazed Grapefruit Tartlets (A. Ducasse).
Menton Lemon Tartlets (F. Cerutti).
Scallops with Citrus Fruits and Salsify (J-L. Nomicos).
Duck with a Citrus Glaze and Giblet Melba (J-F. Piége).
Floating Citrus Islands (S. Portay).
Salad of Marinated Abalone, Belgian Endive and Radicchio with Pink Grapefruit and Lemon (A. Stratta).

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