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

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

by Alain Ducasse, Herve Amiard, Patricia Wells, Jean-Francois Revel
     
 
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

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.

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)

Product Details

ISBN-13:
9780471376736
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
02/01/2000
Pages:
248
Product dimensions:
9.35(w) x 11.57(h) x 0.88(d)

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