Item description for Ducasse Made Simple by Sophie: 100 Recipes from the Master Chef Simplified for the Home Cook by Alain Ducasse, Sophie Dudemaine, Linda Dannenberg & Francoise Nicol...
Overview Presents simplified renditions of one hundred recipes from master chef Alain Ducasse's Grand Livre de Cuisine, all adapted and tested for an American audience, including an array of soup and salad starters, entres, side dishes, and desserts, ranging from classic French dishes to international specialties.
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 velouté soup and scallop salad; entrées such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck à l'orange; 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 fricassée, and crêpes 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 à la Ducasse.
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Est. Packaging Dimensions: Length: 0.75" Width: 7.75" Height: 10" Weight: 0.96 lbs.
Release Date Sep 1, 2008
Publisher An Alain Ducasse Book
ISBN 2848440422 ISBN13 9782848440422
Availability 2 units. Availability accurate as of Oct 26, 2016 03:49.
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More About Alain Ducasse, Sophie Dudemaine, Linda Dannenberg & Francoise Nicol
When offered the position of chef de cuisine at the Louis XV in the Hotel de Paris in Monte-Carlo, not only did Alain Ducasse accept the challenge, but he also committed himself by contract to obtaining three Michelin stars within four years. He beat his own deadline, then went on to receive three stars for his flagship New York and Paris restaurants. At present he has 14 Michelin stars.