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Product Description
Product Description
It is time to get back to basics and rediscover the pleasure of simple food. Alain Ducasse When people think of French food, they often imagine laborious recipes that are loaded with butter and cream, and which can only be mastered with the skills of a sous chef. In Nature, Michelin-starred chef Alain Ducasse, in collaboration with nutritionist Paule Neyrat, rediscovers the pleasure of simple food, and presents delicious French cuisine without the fat or the fuss. With over 190 easy-to-make creations, Ducasse shows the subtle wonders of a wide range of delectable flavours, giving pride of place to fruit, vegetables and cereals, which are sure to leave you feeling great. Featuring delightful line drawings, mouthwatering food photography, and with Alain s useful snippets of advice peppered throughout the book, Nature is more than a recipe book: it shows another way to enjoy food that is more natural, healthy and delicious.
About the Author
Alain Ducasse comes from the Landes region of western France and is one of the most world s most decorated chefs. He is also a restaurant designer, hotelier, and teacher of the culinary arts. Ducasse lives in Paris. Paule Neyrat is a dietician, nutritionist and author.
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Customer Reviews
Most Helpful Customer Reviews
4 of 5 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
A beautiful book, with wonderful and inventive recipes. Makes me feel I can cook interesting vegetable dishes, even if I have to use supermarket products. I like the way the recipes are set out, they are easy to follow, and the advice and suggestions for alternative ingredients are invaluable. However, the print is in different colours, and rather faint, which makes following a recipe in artificial light very difficult, the yellow, pale green and grey in particular just disappear on the page. Definitely five stars for the recipes, but only three for the final result.
Format:Hardcover|Amazon Verified Purchase
Back to the roots of the Mediterranean diet, in this book Alain Ducasse showcases accessible recipes for the average experience cook. I noticed that most of the recipes are for the May 'till September season as only during that time of the year the fresh ingredients mentioned are available. I would like to see some ideas for the late autumn and winter season.
The nutritionist comments are useful to better balance the menus.
Highly Recommended
The nutritionist comments are useful to better balance the menus.
Highly Recommended
7 of 10 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
'"It is time to get back to basics and rediscover the pleasure of simple food"' - Alain Ducasse
There are so many fresh, delicious ingredients found in nature - but how many of us use them to their full advantage? Chef Alain Ducasse, presents an abundance of delicious ideas.
`Nature', however, is not written for the professional chef. It is, and it certainly presented as a genuine attempt to provide simple, healthy recipes, albeit with a bit of French flair, which will be well within the grasp of the average home cook.
Because when people think of French food, they often imagine laborious recipes that are loaded with butter and cream
But with a little help from the phenomenon that is Alain Ducasse he helps you rediscovers the pleasure of simple food, and presents delicious French food without the fat or the fuss. includes over 190 easy-to-make creations.
Ducasse shows the subtle wonders of a wide range of delectable flavours, giving pride of place to fruit, vegetables and cereals, which are sure to leave you feeling great. Featuring delightful line drawings, mouth-watering food photography, and with Alain's useful snippets of advice peppered throughout the book,Nature is more than a recipe book: it shows another way to enjoy food that is more natural & healthy. (as seems to be the new thing of the "Moment")
The only negative comment that I would say is that the recipes themselves are attractively laid out, but rather than using a separate ingredient list, the ingredients are highlighted in coloured print in the text, now I can see some benefit in this approach - for one you have read through the recipe at least once to make sure that you have noted all the ingredients - but it seems a deviation from the norm which in the end serves no real purpose. I would also add that in some cases there needs to be more contrast between the text and the background for the highlighted words to really stand out.
But that is a small detail that hopefully only slightly irritates me.
But on the whole a fantastic read...
Enjoy...Lovers of all things simple & Delicious
There are so many fresh, delicious ingredients found in nature - but how many of us use them to their full advantage? Chef Alain Ducasse, presents an abundance of delicious ideas.
`Nature', however, is not written for the professional chef. It is, and it certainly presented as a genuine attempt to provide simple, healthy recipes, albeit with a bit of French flair, which will be well within the grasp of the average home cook.
Because when people think of French food, they often imagine laborious recipes that are loaded with butter and cream
But with a little help from the phenomenon that is Alain Ducasse he helps you rediscovers the pleasure of simple food, and presents delicious French food without the fat or the fuss. includes over 190 easy-to-make creations.
Ducasse shows the subtle wonders of a wide range of delectable flavours, giving pride of place to fruit, vegetables and cereals, which are sure to leave you feeling great. Featuring delightful line drawings, mouth-watering food photography, and with Alain's useful snippets of advice peppered throughout the book,Nature is more than a recipe book: it shows another way to enjoy food that is more natural & healthy. (as seems to be the new thing of the "Moment")
The only negative comment that I would say is that the recipes themselves are attractively laid out, but rather than using a separate ingredient list, the ingredients are highlighted in coloured print in the text, now I can see some benefit in this approach - for one you have read through the recipe at least once to make sure that you have noted all the ingredients - but it seems a deviation from the norm which in the end serves no real purpose. I would also add that in some cases there needs to be more contrast between the text and the background for the highlighted words to really stand out.
But that is a small detail that hopefully only slightly irritates me.
But on the whole a fantastic read...
Enjoy...Lovers of all things simple & Delicious
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