My Best: Alain Ducasse by Alain DucasseMy Best: Alain Ducasse by Alain Ducasse

My Best: Alain Ducasse

byAlain DucassePhotographed byValéry Guedes, Pierre Monetta

Hardcover | November 18, 2014

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Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world’s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse’s famous vegetable “cookpot” and Hermé’s ispahan to Ripert’s bluefin tuna and Boulud’s sea bass, each volume in My 10 Best offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.

 
Born in les Landes, France, Alain Ducasse dis­covered Mediterranean cuisine, which remains his reference, at a very young age. In 1998, he was the very first chef to simultaneously run two Michelin three-starred restaurants. He had invented a new manner of being a chef, combining the creation of new restaurants, innkeeper, publisher, a...
Title:My Best: Alain DucasseFormat:HardcoverDimensions:112 pages, 10 × 8 × 0.75 inPublished:November 18, 2014Publisher:Harry N. AbramsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:2841237281

ISBN - 13:9782841237289

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