L'atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges by Patricia Wells  (2)  £28.99

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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, JeanFrançois 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 Amiards photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey.

LAtelier, 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 Ducasses five star pupils: Franck Cerutti, JeanLouis Nomicos, JeanFrançois Piège, Sylvain Portay and Alessandro Stratta.

Products and Producers, in which Bénédict Beaugé visits Alain Ducasses 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 Ducasses 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 Frances most prestigious restaurants: the Louis XVAlain 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.

Synopsis
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--Francois Revel of the Academie Francaise, 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. Herve 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--Francois Piege, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Benedict Beauge 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.

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Most Helpful Customer Reviews   1 of 1 people found the following review helpful: Everyone should have a book like this in their kitchen, 19 Nov 2006 By  Bernard Smith (Somewhere, Europe) - See all my reviews    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.