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Ducasse: Flavors of France!
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Brash, driven, and dazzlingly inventive, six-star Alain Ducasse is a
larger-than-life figure. At 33, he was the youngest chef ever to be
awarded three Michelin stars, and in March 1998, he became the only chef
in our time to possess six stars. He has mentored a generation of younger
chefs who have introduced his cooking around the world and has, quite
simply, changed the face of traditional French cooking.
Ducasse: Flavors of France documents, in more than one hundred lavishly
photographed recipes, the influencesMediterranean, Provencal, and
classical Frenchthat permeate this extraordinary cuisine. Many of the
recipes are simple, others complex, but all can be perfectly accomplished
with a little time and patience.
Alain Ducasse, the imaginative and exacting master of
contemporary Mediterranean cuisine, is hailed internationally as the
greatest chef of his generation.
The son of farmers who bread geese and duck for foie gras, he is
simultaneously chef of two restaurants: Michelin three-star Louis XV in
Monte Carlo and three-star Alain Ducasse in Paris. He is also proprietor
of La Bastide de Moustiers, his country inn, in Haute-Provence.
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