Alain Ducasse, Jean-François Revel, Benedict Beauge

Gebundenes Buch

L' Atelier of Alain Ducasse

The Artistry of a Master Chef and His Proteges. Forew. by Patricia Wells

Beschreibung

Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean-François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard's photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey.L'Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse's five star pupils: Franck Cerutti, Jean-Louis Nomicos, Jean-François Piège, Sylvain Portay and Alessandro Stratta.Products and Producers, in which Bénédict Beaugé visits Alain Ducasse's suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients.Vegetables, where we learn why these products play such a crucial role in Alain Ducasse's culinary vision.Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients.Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest!Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France's most prestigious restaurants: the Louis XV-Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.

Autor

ALAIN DUCASSE Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France's most prestigious restaurants : the Louis XV-Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles : relaxed, spontaneous Mediterranean cookery and rigorously classic cuisine of the French capital. He has already published La Riviera d'Alain Ducasse (Albin Michel) and Mediterranées, cuisine de l'essentiel, published by Hachette. JEAN-FRANÇOIS REVEL A graduate of the prestigious École normale supérieure, professor of philosophy, writer and journalist, Jean-François Revel has written numerous philosophical and political works. Formerly literary advisor to several publishing houses and editor of L'Express, he is now a columnist for Le Point and a contributor to RTL. A member of the Club des Cent, the celebrated gastronomic society, he contributed to Les Français à table, published by Hachette in 1997. Revel was awarded the Prix Châteaubriand for his lifetime's work and admitted to the Académie Française. HERVÉ AMIARD Specializing in the art of living and gastronomy, Hervé Amiard's publications include Portrait de chefs (Éditions Contrejour), Les Dimanches de Joël Robuchon, Les Dimanches de Bernard Loiseau (Éditions du Chêne) and L'art de vivre de Joël Robuchon, published in Japan. He also mounted the first food photography exhibition in 1991 for the American Society of Professional Photographers in Paris. His black-and-white photo-reportages were displayed at the eighth Visa pour l'image exhibition in Perpignan. He was awarded the James Beard Foundation prize for Best Photography for Joël Robuchon's Cooking through the Seasons.

Produktdetails

• Verlag: Wiley & Sons
• Seitenzahl: 248
• Englisch
• Abmessung: 295mm
• Gewicht: 1361g
• ISBN-13: 9780471376736
• ISBN-10: 0471376736
• Artikelnr.: 13793037

Rezensionen

. . . Mr. Ducasse says that all the ingredients at his New York restaurant are American, but the experience of eating there combined with an inspection of his very French cookbook "L'Atelier of Alain Ducasse" (text by Jean-Francois Revel, recipes by himself and chefs he has taught, Wiley, 247 pages, $60) helps to explain why people immersed in the food life of New York have found it hard to accept this French transplant at this own supremely high self-estimate. In Paris, he stands out, as a remarkable practitioner of a great tradition making his talented way into the French future. In New York, with its stunningly diverse, eclectic, cosmopolitan food scene, Mr. Ducasse can look a bit narrow and provincial. . .

by Raymond Sokolov