Alain Ducasse is a legendary, Michelin-starred chef and restaurateur with numerous restaurants around the globe. Along with Paule Neyrat, he is the author of Nature: Simple, Healthy, and Good and Cooking for Kids.
"When one cracks open the big Cooking School: Mastering Classic
and Modern French Cuisine by Alain Ducasse et. al. one is
immediately enticed by the elegant and simple layout, a book
divided by recipes into easy, intermediate, and difficult
categories with an extensive and useful appendix."
--New York Journal of Books In this beautiful gift volume, he presents a new, fully updated collection of fabulous recipes and expert lessons to give readers a complete culinary education! A must gift for your favorite foodie!
--Epicurus.com Magazine "Alain Ducasse's soup-to-nuts Cooking School is a must for foodies."
--Veranda ..".an authoritative volume that promises nearly 200 recipes and "thousands" of step-by-step photographs focused on French cuisine. With a title referencing Ducasse's cooking school in Paris, sections are organized by difficulty level to encourage even novice cooks to add the mother sauces to their repertoires."
--Eater.com "If you know someone looking for the step-by-step instructions and images to perfecting French cooking, then this book is their new Bible. From tools to techniques, famed chef Alain Ducasse spells it all out for our ease."
--Honest Cooking "This is an important, world-class book. If you bring a copy home, it will not sit on your shelf. You will use it and you'll become a better home chef. And your family will know it!"
--Cooking by the Book