Library:

Alain Ducasse’s masterpiece translated into English! This stunning book contains over 700 recipes with 1000 colour & 100 black & white photographs. The book is prefaced by Jean-François Revel of the French Academy and co written by five of Alain Ducasse’s chefs. Each chef has contributed their own styles and recipes to the book in the form of technical data sheets. The 10 main cooking techniques are all covered, from the more traditional braising to the modern plancha, along with over 100 products from their kitchens. This is an essential, up to date reference book for every professional chef and experienced amateur.

Hardback

ISBN: 2848440007

Pages: 1084

Published: 2005

Language: English