Alain Ducasse's culinary encyclopedia

By Jean-François Piège, Didier Elena, Franck Ogheard, Benoit Witz, Photographs by Didier Loire
Alain Ducasse is regarded throughout the world as one of the most prominent French chefs, and he is driven to share his passion through his businesses. Along with three gourmet restaurants, Restaurant Plaza Athénée in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created new concept restaurants worldwide and a professional-level cooking school. Grand Livre de Cuisine : Alain Ducasse's Culinary Encyclopedia represents Ducasse's sincere desire to share his know-how and enthusiasm with other professionals and lovers of cooking. The recipes have been written with the collaboration of Jean-François Piège, Didier Elena, Franck Cerutti (Head Chef at Le Louis XV), Patrick Ogheard, and Benoit Witz (Head Chef at the Hostellerie de l'Abbaye de La Celle). Together, three acclaimed chefs have managed to make Grand Livre de Cuisine simple, approachable, und usable by everyone. The innovative, inspiring recipes are accompanied by beautiful photographs, showing that for Alain Ducasse, presentation and finish are as important as the food itself. The moment of the first taste must be a real celebration of the senses. With 700 recipes, this book will be an indispensable reference - and inspiration - for professional and experienced home cooks worldwide.
ED: Alain Ducasse (2004), 19X25 cm, 1080 pages, cartonnée