Professional chefs, gourmet cooks and student alike will be excited to know that Alain Ducasse's Le Grand Livre de Cuisine has been translated into English.

Le Grand Livre de Cuisine is available from C.H.I.P.S.

Order your copy now!

Alain Ducasse has developed a culinary know-how over a quarter of a century that he is now sharing in this demanding work of over 700 recipes illustrated by more then 1,000 photographs.

Le Grand Livre de Cuisine d'Alain Ducasse, prefaced by Jean-Fran& ccedil;ois Revel of the French Academy is intended for professional chefs and all lovers of good cooking.

Alain Ducasse, a teacher and trainer, called on five chefs who are among his closest collaborators in writing this book: Jean-Fran& ccedil;ois, Franck, Didier, Patrick and Benoît. Those five men probably have the closest understanding of his cuisine and share his love for flavor and French gastronomy.

Together, but each in his own way, they have contributed their styles and personal experience in collecting these 700 recipes presented in the form of technical datasheets and illustrated by more than 1,000 photographs.

Great cooking is based first of all on the authenticity of the products, their quality and their freshness, and therefore this book is organised on that basis: more than 90 products, from asparagus to poultry. Since cooking is not just an invention grafted onto Nature but is also technique, he embraces the 10 main cooking techniques, from the most traditional (braised, open-fire cooking…) to the latest (plancha, low temperature…).

Le Grand Livre de Cuisine d'Alain Ducasse can be studied in several courses, on various levels. There is an initial very detailed index of recipes, together with a second more general index for seeking out all of the components. So you can get into the work by way of the product, the sauce, the bases, or via the recipe itself.

This is an inexhaustible learning tool: lobster, for instance, appears in 40 different recipes with details concerning possible ways of cooking each product.

The recipes appear on a double page and are illustrated by a picture of the completed dish on a white plate.

Also available: Alain Ducasse's Desserts and Pastries

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