Alain Ducasse – författare

Alain Ducasse s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavour. The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices which is why animal protein is de-emphasized (as well as salt and sugar, too) in favour of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly if at all, as many of the recipes are vegetarian for flavour. This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.

This beautifully designed guide to Vietnamese home cooking and comfort food goes beyond restaurant fare to explore the vibrant, fresh flavors of a cuisine whose popularity is rising rapidly. Anne-Solenne Hatte presents the mouthwatering recipes for traditional Vietnamese home cooking collected by Ba, her maternal grandmother. This book is an homage to Vietnamese cuisine, with its emphasis on fresh ingredients, bright flavor combinations, zesty sauces, and reputation for healthfulness with vegetables and salads at center stage. These family recipes withstood the test of time and exile. Staying true to her culinary heritage, Ba learned to work around unavailable items and adapt to new ingredients. These expertly detailed yet accessible recipes are intertwined with the story of Ba s event-filled life and memories of home. After exploring the cuisine s base recipes and 'mother' sauces, the book explores dishes organized by region. Included are classic variations of pho, quick pickled vegetables, robust salads, grilled and stir-fried meats, and fusion dishes like trendy banh mi sandwiches.

Alexandre Stern has compiled a veritable 'bucket list' of foods to try at least once in life. Bringing together gastronomy, discovery, and travel, this geographically organized journey highlights more than 700 culinary specialties spanning five continents. There is much food trivia and history to ponder: the common carrot originated in Afghanistan, while fish sperm is prized in Japan. Baba au rhum--famed as a refined masterpiece of upscale French patisserie--was invented in Poland as a humble, rumless cake. Closer to home, we learn that New England lobster, now a luxury, was once considered fit only for the poor. Organized alphabetically by continent and country, this is an engaging tour of the world's pantry from soup to nuts, including fruits, vegetables, spices, breads and baked goods, seafood, meats, dairy, drinks, and much more. Highly browsable, this is an inspirational guide to new tastes and culinary adventures.

100 matjuveler du inte ska missa bland Paris matställen. Alain Ducasse tar med dig till hans bästa matställen i alla prisklasser. Ställen som erövrat hans hjärta och väckt hans nyfikenhet. Den kände matprofilen presenterar 100 fantastiska matställen och eldsjälarna som står bakom. Ät på genuina favoritbistroer, tavernor, enkla hål-i-väggen och inspirerande institutioner. Följ med till street food-ställen, flotta restauranger, genuina slakteributiker och prisbelönta konditorier. Alain Ducasse lyfter fram sina krögarkollegor och förordar genuint hantverk, ekologiska och närodlade råvaror och guidar dig till de bästa matupplevelserna.

Cityguide till Londons gömda matjuveler. En sökning på Google: Brasserie London ger 20.700.000 träffar, Brasserie Chelsea ger 454.000 träffar, Brasserie Mayfair ger 415.000 träffar, Brasserie Notthing Hill ger 338.000 träffar. Alain Ducasse tar med dig till hans bästa matställen i alla prisklasser. Ställen som erövrat hans hjärta och väckt hans nyfikenhet. Den kände matprofilen presenterar 100 fantastiska matställen och eldsjälarna som står bakom. Ät på genuina favoritbistroer, tavernor, enkla hål-i-väggen och inspirerande institutioner. Följ med till street food-ställen, flotta restauranger, genuina slakteributiker och prisbelönta konditorier. Alain Ducasse lyfter fram sina krögarkollegor och förordar genuint hantverk, ekologiska och närodlade råvaror och guidar dig till de bästa matupplevelserna.

Alain Ducasse, iconic chef and author of Simple Nature, presents a collection of recipes from his worldwide network of French bistros Allard (in Paris), Aux Lyonnais (Paris), and Benoit (Paris, New York, and Tokyo). A relaxing, convivial alternative to haute cuisine, bistro cooking most closely approaches the British gastropub or Italian osteria tradition, with less formal dishes served with local wine. Ducasse and his team of chefs have reengineered these casual classics with a contemporary eye, giving them subtle twists and a lighter, healthier profile. Recipes include the French country cooking we all love to order in family eateries, including oeufs cocotte, pate en croute, blanquette de veau, sole meuniere, classic French onion soup, and of course mousse au chocolat and poires belle-Helene. Expert instruction for approachable recipes will have you cooking like a French chef, delighting family and friends with delicious, modern versions of classic bistro fare.

'Having lunch with Alain Ducasse in one of his beautiful Parisian restaurants is like playing golf with Tiger Woods, or discussing politics with Winston Churchill, or attending a reading by Mark Twain' John Grisham

______

A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth.

______

At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars.

Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, to setting up groundbreaking schools and restaurants across the world. He is now taking off his chef's whites and passing on what he knows to the next generation.