Summary
In this sumptuous book, Sophie Dudemaine--one of the bestselling cookbook authors in France--has selected and simplified 100 recipes from Alain Ducasse's encyclopedic Grand Livre de Cuisine . While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook. In addition, Linda Dannenberg, the author of more than 20 books on French cooking and culture (as well as Stewart, Tabori and Chang's Perfect Vinaigrettes ), has tested and adapted the recipes for an American audience.
The book includes a wide range of starters such as pumpkin velout#65533; soup and scallop salad; entr#65533;es such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck #65533; l'oran≥ side dishes such as pesto pasta and risotto with zucchini and parmesan; and desserts such as apricot tarts, macaroons with mascarpone, and caramel ice cream, among many other delights. Recipes range from classic French dishes (foie gras, chicken fricass#65533;e, and cr#65533;pes Suzette) to international favorites (lobster Newburg and veal saltimbocca). Whether preparing meals for family, friends, or entertaining, home cooks of every ability will enjoy creating their own cuisine #65533; la Ducasse.
Alain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athen#65533;e in Paris, Alain Ducasse at the Essex House in New York, and Beige in Tokyo. In 25 years as a prominent chef, he has also become successful as an educator and publisher.
Sophie Dudemaine is a bestselling cookbook author in France. More than 1.5 million copies of her books--which feature easy, original, and quick-to-prepare recipes--have been sold. Linda Dannenberg writes about European cuisine, travel, and decorative arts for publications including Wine Spectator and Travel & Leisure . She is also the author of Stewart, Tabori and Chang's Perfect Vinaigrettes and True Blueberry .
