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Atelier of Alain Ducasse: The Artistry of a Master Chef and His Proteges (Masters of Gastronomy) Hardcover – 27 Jan 2000


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Product details

  • Hardcover: 248 pages
  • Publisher: John Wiley & Sons (27 Jan. 2000)
  • Language: English
  • ISBN-10: 2744140635
  • ISBN-13: 978-0471376736
  • ASIN: 0471376736
  • Product Dimensions: 23.5 x 2 x 29.7 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,726,184 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Review

. . . 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

From the Back Cover

L′Atelier of Alain Ducasse The Artistry of a Master Chef and His Protégés 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. Ceaselessy 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!

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Bernard Smith on 18 Nov. 2006
Format: Hardcover
This cookbook certainly falls into the coffee table category, but it is also a valuable book for keeping in the kitchen. It has 250-pages and probably around 100 absolutely top-class recipes. The first 50 pages talks about the approach of Ducasse to cooking, the second 50 pages looks at the role of quality ingredients, and the last 150 pages describes the recipes. As such this book is as much a statement as a cookbook. Reading about olives, white Alba truffles, and Menton lemons underlines not only the use of fine quality ingredients but also the need to support those who still produce them. The recipes are not easy, but they are very well described. Each is a masterpiece, from Asperges glacées, fricassee de ris de veau au vinaigre de xérès through to Agneau de lait rôti aau plat, fenouil poudré de parmesan, cébettes et févettes à la sarriette (sorry I have the French edition). This book is worth having even if you never try to cook even one of the recipes. If you do try use it to impress your mother-in-law, it might take a couple of test runs, but the pleasure of eating even a failed Ducasse recipe is better than any trip to your usual cookbook.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 3 reviews
16 of 21 people found the following review helpful
Alain Ducasse, a Chef of Great Influence. 27 Mar. 2000
By Neal R. Oldford - Published on Amazon.com
Format: Hardcover
For each generation of chefs there is one who has profound influence the culinary world. For the new millenium it is Chef Ducasse.
L'Aterlier of Alain Ducasse is less of a book on Ducasse himself and more of a tribute from Chefs who have worked and learned under his exacting standards.
Ducasse presents recipes on specific ingredients which are then followed by recipes from Chefs who have worked under him and gone onto greatness of their own.
Jean-Louis Nomicos, Sylvain Portay, Franck Cerutti Jean-Francois Piege and Alessandro Stratta all show how their style of cooking has been influenced by time working for Alain Ducasse.
Ducasse presents us with ingredients and takes us on a their journey to the table. Every ingredient has a point at which it is at it's height of flavor and quality. Ducasse shows us how to prepare them to reach that point so their indentity is distinct and uncomplicated by other flavors.
L'Aterlier of Alain Ducasse is a must have for all professionals and "foodies. This book will provide great inspiration and hours of entertainment for anyone serious about food and cooking.
3 of 3 people found the following review helpful
Alain Ducasse, a Chef of Great Influence. 27 Mar. 2000
By Neal R. Oldford - Published on Amazon.com
Format: Hardcover
For each generation of chefs there is one who has profound influence the culinary world. For the new millenium it is Chef Ducasse.
L'Aterlier of Alain Ducasse is less of a book on Ducasse himself and more of a tribute from Chefs who have worked and learned under his exacting standards.
Ducasse presents recipes on specific ingredients which are then followed by recipes from Chefs who have worked under him and gone onto greatness of their own.
Jean-Louis Nomicos, Sylvain Portay, Franck Cerutti Jean-Francois Piege and Alessandro Stratta all show how their style of cooking has been influenced by time working for Alain Ducasse.
Ducasse presents us with ingredients and takes us on a their journey to the table. Every ingredient has a point at which it is at it's height of flavor and quality. Ducasse shows us how to prepare them to reach that point so their indentity is distinct and uncomplicated by other flavors.
L'Aterlier of Alain Ducasse is a must have for all professionals and "foodies. This book will provide great inspiration and hours of entertainment for anyone serious about food and cooking.
2 of 8 people found the following review helpful
A Master at Work 29 Mar. 2000
By Wes Steffens - Published on Amazon.com
Format: Hardcover
Alain Ducasse is nothing less than a "master" in the kitchen, when he brings dining to a whole new level. Anyone who liked his past book "Flavors of France," will surely like this book just as much.
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