Ducasse Flavors of France : Brash, driven, and dazzlingly inventive, fourteen-star chef Alain Ducasse is a larger-than-life figure. At thirty-three, he was the youngest chef ever to be awarded three Michelin stars; and in 2005 he became the first chef in the world to win three stars for three restaurants, with a staggering total of fourteen stars spread across eight restaurants in three countries. He has mentored a generation of younger chefs who have introduced his cooking around the world and he has, quite simply, changed the face of traditional French cooking. In this, his first American cookbook, M. Ducasse shares the principles and techniques of his uniquely elemental cuisine. Ducasse Flavors of France documents, in more than one hundred lavishly photographed recipes, the influences - Mediterranean, Provení§al, and classical French - that permeate this extraordinary cuisine. Many of the recipes are simple, others complex, but all can be perfectly accomplished with a little time and patience. NOTE: This is a Scratch and Dent version and accordingly MAY NOT have a dust jacket.
|Cocina, Comida y Vinos||Regional & Ethnic - French|