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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