| Ducasse Flavors of France: 12 Michelin Star Edition | 
 enlarge | Authors: Linda Dannenberg, Alain Ducasse
Publisher: Artisan
Category: Book
List Price: CDN$ 53.95
Buy New: CDN$ 33.99
You Save: CDN$ 19.96 (37%)
New (13) Used (2) from CDN$ 16.46
Avg. Customer Rating:  1 reviews
Sales Rank: 72119
Media: Hardcover
Edition: 1
Pages: 264
Shipping Weight (lbs): 3.9
Dimensions (in): 12.1 x 9.2 x 1
ISBN: 1579653197
Dewey Decimal Number: 641.5944
EAN: 9781579653194
ASIN: 1579653197
Publication Date: August 7, 2006
Availability: Usually ships in 24 hours
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| Editorial Reviews:
From Amazon.com
Ducasse is a book you'll want to leave out on a coffee table. It is more than beautiful--left open, it has the power to transform the nature of a room with its exquisite photographs and recipes, which are as good to read as they are to cook from. Taken into the kitchen, the power is inherent in Ducasse to transform any meal well beyond the exemplary. But then there's the danger that a spill or greasy fingers might soil the pages, which would be tragic. And yet, this is not just another pretty book, something to thumb through and shrug off. This is a book to take to heart, starting with the first recipe--Fennel "Marmalade"--and then on to Cocotte of Young Spring Vegetables, Spiny Lobster with a Rhubarb-Ginger Chardonnay Sauce, and Chicken Fricassee with Morels, and so on, and so on, until you end up with Coffee and Chocolate Parfait with Dark Chocolate Sauce. Alain Ducasse is the only chef with six Michelin stars to his credit. In his kitchens and in his book he uses the best possible ingredients, treating each and every one with deserved respect. Recipes have been tried and tested to ensure perfection, and--reassuringly--dishes work well in the home kitchen. Ducasse is a wonderful teacher, and every page is filled with rich descriptions of flavor, color, texture, and aroma. Like so much about Alain Ducasse, it is a picture of food that defies language. You will recognize it, though, turning these gorgeous pages, plotting the next dish you choose to master. The opportunity exists with Ducasse to gain a new kind of fluency. --Schuyler Ingle
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| Customer Reviews:
Great Chef, Beautiful Cookbook, Beginners need not apply January 11, 2004
2 out of 5 found this review helpful
I purchased this book on sale for $24.95, however I would have paid the list price of $60 because I feel it is worth it.The photography is absolutely stunning. If you are familiar with Roger Verge's "Entertaining in the New French Style", the photographer is the same. Recipes I have tried with success:
Dark Chocolate Tart with Rich Pastry Dough Crust
Pear Tart: Raw and Caramelized
Jasmine Pots de Creme Criticisms
-Many of the recipes require ingredients unavailable in this country.
-Many times, the pictures do not quite match up with the recipes, which is very frustrating when looking for visual clues. Overall, this book is for serious chefs or those who want to look like serious chefs by putting this book on their coffee table. Many of the recipes are simple: the filling for the chocolate tart only contains 4 ingredients, but this makes them all the more challenging: there is nothing easy about the recipes.
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