Ducasse Made Simple
120 Recipes from the Master Chef
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Ducasse Made Simple by Alain Ducasse
Book DescriptionIn this sumptuous book, Sophie Dudemaine - France's bestselling cookbook author - has selected and simplified 120 recipes from Alain Ducasse's encyclopaedic "Grand Livre de Cuisine". While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook.The book includes a wide range of starters such as pumpkin veloute soup and scallop salad; entrees such as salmon with morels, scampi carpaccio, spicy lamb loin and duck a l'orange; side dishes such as pesto pasta and risotto with courgette and parmesan and desserts such as waffles, cheesecake and ice cream (among many other delights). Francoise Nicol's beautiful photographs of the finished food provide inspiration for the presentation and plating of each dish.
Buy Ducasse Made Simple book by Alain Ducasse from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9782848440422
(251mm x 191mm x 20mm)
Imprint: Alain Ducasse
Publisher: Alain Ducasse
Publish Date: 29-Aug-2008
Country of Publication: France
Books By Author Alain Ducasse
Cooking School, Hardback (October 2016)
Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook-it's a complete gourmet education.
Alain Ducasse Nature, Hardback (July 2016)
Translation of: Nature, simple, sain et bon.
Middle Eastern Vegetarian Cookbook, Hardback (April 2016)
A collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon
Alain Ducasse's New York, Hardback (March 2016)» View all books by Alain Ducasse
Includes a folded accompanying map and guide to all of the places listed in the book; acts as a book sleeve.
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Author Biography - Alain Ducasse
Alain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athenee in Paris, Alain Ducasse at the Essex House in New York and Beige in Tokyo. In 25 years as a prominent chef, he has not only developed expertise in the culinary arts but also become successful as an educator and publisher. Sophie Dudemaine is a bestselling cookbook author in France. More than 1.5 million copies of her books - which feature easy, original and quick-to-prepare recipes - have been sold. Linda Dannenberg writes about European cuisine, travel and decorative arts for publications. She is also the author of STC's Perfect Vinaigrettes.
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