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Brash, driven, and dazzlingly inventive, Alain Ducasse was the youngest chef ever to be awarded three Michelin stars, and in 1998, he became the first chef in over sixty years to earn three stars in two restaurants simultaneously. In 2005 he became the first chef in the world to win three stars for three restaurants (“Trois fois trois étoiles,” read international headlines).
With its “alluringly simple dishes, like buttery fork-mashed potatoes, peppered slices of sauteed pumpkin, swordfish with citrus, exquisite chocolate tartlets, and a homey pear and honey cake made with big chunks of pear” (The New York Times), this is the most accessible Ducasse cookbook published. Yet there are still recipes to challenge ambitious cooks and great tips that will make all cooks better in the kitchen.
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