Customer Review

1 of 1 people found the following review helpful
5.0 out of 5 stars Everyone should have a book like this in their kitchen, 18 Nov 2006
This review is from: Atelier of Alain Ducasse: The Artistry of a Master Chef and His Proteges (Masters of Gastronomy) (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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