Alain Ducasse is a legendary, Michelin-starred chef and restaurateur with numerous restaurants around the globe. Along with Paule Neyrat, he is the author of Nature: Simple, Healthy, and Good and Cooking for Kids.
"When one cracks open the big Cooking School: Mastering Classic
and Modern French Cuisine by Alain Ducasse et. al. one is
immediately enticed by the elegant and simple layout, a book
divided by recipes into easy, intermediate, and difficult
categories with an extensive and useful appendix."
-New York Journal of Books
In this beautiful gift volume, he presents a new, fully
updated collection of fabulous recipes and expert lessons to give
readers a complete culinary education! A must gift for your
favorite foodie!
-Epicurus.com Magazine
"Alain Ducasse's soup-to-nuts Cooking School is a must for
foodies."
-Veranda
"...an authoritative volume that promises nearly 200 recipes and
"thousands" of step-by-step photographs focused on French cuisine.
With a title referencing Ducasse's cooking school in Paris,
sections are organized by difficulty level to encourage even novice
cooks to add the mother sauces to their repertoires."
-Eater.com
"If you know someone looking for the step-by-step instructions and
images to perfecting French cooking, then this book is their new
Bible. From tools to techniques, famed chef Alain Ducasse spells it
all out for our ease."
-Honest Cooking
"This is an important, world-class book. If you bring a copy home,
it will not sit on your shelf. You will use it and you'll become a
better home chef. And your family will know it!"
-Cooking by the Book
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