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Cooking School


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About the Author

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."

"...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."

"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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