L'Atelier of Alain Ducasse

27.01.2000

Englisch

9780471376736

John Wiley & Sons

Nein

Alain Ducasse

248

1

Gebundene Ausgabe

The Artistry of a Master Chef and His Protégés

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 rigorously classic cuisine of the French capital. He has already published La Riviera d'Alain Ducasse (Albin Michel) and Mediterranées, cuisine de l'essentiel, published by Hachette. JEAN-FRANÇOIS REVEL A graduate of the prestigious École normale supérieure, professor of philosophy, writer and journalist, Jean-François Revel has written numerous philosophical and political works. Formerly literary advisor to several publishing houses and editor of L'Express, he is now a columnist for Le Point and a contributor to RTL. A member of the Club des Cent, the celebrated gastronomic society, he contributed to Les Français à table, published by Hachette in 1997. Revel was awarded the Prix Châteaubriand for his lifetime's work and admitted to the Académie Française. HERVÉ AMIARD Specializing in the art of living and gastronomy, Hervé Amiard's publications include Portrait de chefs (Éditions Contrejour), Les Dimanches de Joël Robuchon, Les Dimanches de Bernard Loiseau (Éditions du Chêne) and L'art de vivre de Joël Robuchon, published in Japan. He also mounted the first food photography exhibition in 1991 for the American Society of Professional Photographers in Paris. His black-and-white photo-reportages were displayed at the eighth Visa pour l'image exhibition in Perpignan. He was awarded the James Beard Foundation prize for Best Photography for Joël Robuchon's Cooking through the Seasons.

Ducasse, Alain, Kochbuch

295 mm

23.5 cm