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Ducasse: Nature Hardcover – 1 Sep 2011

4.3 out of 5 stars 6 customer reviews

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Hardcover, 1 Sep 2011
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Product details

  • Hardcover: 368 pages
  • Publisher: Hardie Grant Books; 01 edition (1 Sept. 2011)
  • Language: English
  • ISBN-10: 1742700500
  • ISBN-13: 978-1742700502
  • Product Dimensions: 24.9 x 19.6 x 3.6 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 441,776 in Books (See Top 100 in Books)

Product Description

Review

"While Adour Alain Ducasse awaits the appointment of a new full-time head chef, its menu is getting a slight tweak. Beginning tomorrow, the restaurant's vegetarian tasting menu will be replaced with a health-focused "Nature" menu that will coincide with the recent release Ducasse's new book, "Alain Ducasse Nature: Simple, Healthy, and Good." The five-course menu will run you $85 (same price as the vegetarian menu), with wine pairings going for an extra $85. It will be available through April. Take a first look, straight ahead." "New York Magazine
"
"Health-minded cookbooks can have a whiff of self-righteousness or be just plain bland. And those penned by Michelin-star-rated chefs can prove intimidating. Somehow, Alain Ducasse's "Nature: Simple, Healthy and Good" is neither. Published first in France, the gorgeous book thanks in part to adorable sketches by Christine Roussey actually made us hungry." "Wall Street Journal
"
"Skillfully illustrated by Christine Roussey, the book follows the bespectacled Ducasse, his nutritionist cowriter Paule Neyrat, and Plaza Athenee head chef Christophe Saintagne as they take a conversational tour through an elaborate vegetable patch. And though bucolic, "Natur"e never lets go of Ducasse s signature finesse, bringing you inspired takes on produce, such as vegetables a la barigoule with vanilla." "Vogue"

"In his new book "Nature: Simple, Healthy and Good, " inspired by a series he's published in French, Ducasse's recipes are built on ingredients that are both nutritional and flavor powerhouses: whole grains, seafood, and nutrient-dense vegetables. If any chef can make healthy dishes taste divine, it's Ducasse." Epicurious.com" --This text refers to an alternate Hardcover edition.

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

4.3 out of 5 stars
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Top Customer Reviews

Format: Hardcover 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.
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By Autamme_dot_com TOP 1000 REVIEWER on 18 Feb. 2013
Format: Hardcover
To the enthusiastic cook this might be the nearest they ever get to working with Alain Ducasse, one of the greatest living chefs of our time.

Through this imposing yet accessible hardback book, one is given direct access to Ducasse and gets the chance to learn a bit about his culinary philosophy and modus operandi as he turns his expert eye to natural, simple, healthy and good-for-you ingredients that can be transformed into some rather spectacular dishes. Proving there is more to Ducasse's repertoire than rich, intricate French dining, the reader can see Ducasse's take on a much more simpler French-dining experience that will still have you wanting more.

In many ways this book is a modern-day curate's egg. It certainly has its quirks such as the cartoon-style imagery that can be found throughout. They just seem to jar the otherwise pleasant flowk, its full-colour photographs and the great text. They didn't work for the reviewer in any case and proved to be a bit of a distraction.

Once you start digging in the book you begin to get on the Ducasse wavelength. Nothing has been taken for granted. Need a chicken stock? Lemons? Ketchup? Yes, there is a Ducasse recipe for that which forms part of its "larder essentials" section. Ducasse is serious about working with only the very best materials and nothing is left to chance. You might think this is fussy and over-the-top but one must presume that Ducasse really does know what he is doing and why. Even a busy chef, no matter how prolific and experienced, would not seek to do unnecessary work if they can avoid doing so as it would be a major draw on their resources. Put your trust in the master.
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Format: Hardcover 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.
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