Alain Ducasse S New York
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Alain Ducasse S New York
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Author : Alain Ducasse
language : en
Publisher: Rizzoli Publications
Release Date : 2016-03-08
Alain Ducasse S New York written by Alain Ducasse and has been published by Rizzoli Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-08 with Cooking categories.
Acclaimed chef Alain Ducasse reveals his personal guide to the best eating, drinking, and hospitality the city has to offer. A perfect introduction to New York’s food world for New Yorkers and tourists alike. There are many guides to New York restaurants, but this is the first one by Alain Ducasse, the critically acclaimed French chef and multiple-time winner of three Michelin stars in two different cities. From Brooklyn’s hippest new restaurants to Manhattan’s best street vendor hot dogs, Ducasse reveals his personal selections of Gotham’s best culinary destinations. This intimate hardcover comes with a foldout map that is perfect for popping into hand luggage or tucking into a coat pocket. This compact guide focuses primarily on Manhattan and Brooklyn, revealing Ducasse’s favorite spots, special finds, and gourmet delights. It captures New York’s globally inspired palette of flavors and aromas that blend together into its own unique food culture producing some of the world’s best and most innovative restaurants. From bistros, gelaterias, and bakeries to old-fashioned "appetizing" delicatessens, greenmarket stands, and five-star restaurants, any culinary location that is special to New York and at the top of its game, is included in Ducasse’s guide.
J Aime New York City Guide
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Author : Alain Ducasse
language : en
Publisher:
Release Date : 2014-11-01
J Aime New York City Guide written by Alain Ducasse and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-01 with Restaurants categories.
Following the success of J'aime Paris and J'aime New York, Alain Duccasse's comprehensive collection of his favourite eating haunts in these capital cities, comes a luxuriously produced compact city guide to New York. A small hardback complete with a fold-out map, the J'aime New York City Guide is perfect for popping in your luggage and are an invitation to discover the culinary offering of one of the world's most famous cities. New York is home to a multitude of international cuisines and some of the world's best restaurants, markets and suppliers. Here Alain Ducasse presents the best restaurants, caf s, bars, markets, hotels and food specialists, offering an invaluable list of places to visit alongside sumptuous photography and a stylish design.
J Aime New York
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Author : Alain Ducasse
language : en
Publisher:
Release Date : 2012
J Aime New York written by Alain Ducasse and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Restaurants categories.
New York is home to a multitude of international cuisines. Following on from the popularity of J'aime Paris, join Alain Ducasse on a tour of his favourite New York eating haunts. The Big Apple's restaurants, cafes, bars, markets, hotels and food specialists have been compiled in this gorgeous book, and also includes a handy booklet with the 150 addresses so it's easy to pop in your bag. Filled with stunning, evocative photography, J'aime New York will be divided into the chapters including: Urban Pastoral u seasonal hotspots that lend a small time feel in the big city New York - Capital of the World u diverse multicultural restaurants New York, New York u restaurants that are quintessentially New York The Sweet Life u best places for desserts and baked goods for those with a sweet tooth.
L Atelier Of Alain Ducasse
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Author : Bénédict Beaugé
language : en
Publisher: Wiley
Release Date : 2000
L Atelier Of Alain Ducasse written by Bénédict Beaugé and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cookery, French categories.
Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean–François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard′s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L′Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse′s five star pupils: Franck Cerutti, Jean–Louis Nomicos, Jean–François Piège, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Bénédict Beaugé visits Alain Ducasse′s suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse′s culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France′s most prestigious restaurants: the Louis XV–Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.
Good Taste
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Author : Alain Ducasse
language : en
Publisher: Gallic Books
Release Date : 2024-04-16
Good Taste written by Alain Ducasse and has been published by Gallic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-16 with Biography & Autobiography categories.
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. Ducasse writes a poignant ode to the humble vegetables that have inspired his entire cuisine and to the masters that guided him along the way, from Paris to New York to Tokyo. As he looks to the future, he reflects on just what ‘good taste’ means.
Grand Livre De Cuisine
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Author : Alain Ducasse
language : en
Publisher: Ducasse Books
Release Date : 2007-12-01
Grand Livre De Cuisine written by Alain Ducasse and has been published by Ducasse Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-01 with Cooking categories.
Cuisine.
J Aime Paris City Guide
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Author : Alain Ducasse
language : en
Publisher:
Release Date : 2014-11
J Aime Paris City Guide written by Alain Ducasse and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11 with Restaurants categories.
A beautifully produced city guide to the best food destinations in Paris, compiled by renowned chef Alain Ducasse.
The Seasoning Of A Chef
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Author : Douglas Psaltis
language : en
Publisher:
Release Date : 2005
The Seasoning Of A Chef written by Douglas Psaltis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooks categories.
The fascinating diner-to-Ducasse true story of a young New Yorker's meteoric rise from his grandfather's Greek diner in Queens to the kitchens of some of the world's greatest restaurants. Meet the man Alain Ducasse called "the best cook in my kitchen"--Doug Psaltis, a culinary Horatio Alger, whose stubborn passion for perfection and dogged idealism propelled him from humble beginnings to the pinnacle of the food world. Doug began working at his grandfather's diner in Jamaica, Queens, when he was just ten years old--barely big enough to haul a sack of potatoes. His next real restaurant job, following a brief stint in college and some time spent in Colorado kitchens, was in Huntington, Long Island, his hometown. Drivingly ambitious and hardworking, he would travel into Manhattan on his days off to work, often for twelve hours or more without pay, in some of New York's premiere restaurants. He eventually was offered a regular job at David Bouley's new restaurant, Bouley Bakery, where he worked six days a week with double shifts at one of New York's hottest and most acclaimed restaurants, often leaving the house before dawn and returning home to grab a couple of hours of sleep before taking the train back into the city. From there he went to Alain Ducasse New York, which eventually won four stars from the "New York Times." Doug caught Ducasse's eye and was selected as the first American chef in the Ducasse empire and the chef to lead the next Ducasse restaurant in New York, Mix. Running the kitchen of Mix was both a dream job and a formidable challenge. Doug guided the restaurant through many crises in the face of mounting pressure and tension from all sides--before an explosive conclusion. After leaving Mix, Doug was offered a job working for Thomas Keller at the French Laundry, arguably America's restaurant mecca, where he helped lead the kitchen with Keller. Today, just past thirty, he is starting a whole new chapter in a remarkable career--a seasoned chef at last. Filled with rampant egos, cutthroat kitchen politics, and settings ranging from Monte Carlo to Paris and Napa Valley, "The Seasoning of a Chef" is a real and rare glimpse into the food industry. More than anyone until now, Doug Psaltis reveals vividly and honestly the hardships, sacrifices, and dreams of glory that are all part of becoming a great chef.
Bistro
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Author : Alain Ducasse
language : en
Publisher: Rizzoli Publications
Release Date : 2019-09-10
Bistro written by Alain Ducasse and has been published by Rizzoli Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-10 with Cooking categories.
From the world’s most preeminent French chef comes an all-new collection of hearty, homey bistro recipes. 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 Benoît (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, pâté en croute, blanquette de veau, sole meunière, classic French onion soup, and of course mousse au chocolat and poires belle-Hélène. 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.
Ducasse Flavors Of France
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Author : Linda Dannenberg
language : en
Publisher: Artisan
Release Date : 1998-11-01
Ducasse Flavors Of France written by Linda Dannenberg and has been published by Artisan this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-11-01 with Cooking categories.
Brash, driven, and dazzlingly inventive, fourteen-star chef Alain Ducasse is a larger-than-life figure. At thirty-three, he was the youngest chef ever to be awarded three Michelin stars; and in 2005 he became the first chef in the world to win three stars for three restaurants, with a staggering total of fourteen stars spread across eight restaurants in three countries. He has mentored a generation of younger chefs who have introduced his cooking around the world and he has, quite simply, changed the face of traditional French cooking. In this, his first American cookbook, M. Ducasse shares the principles and techniques of his uniquely elemental cuisine. At its core are clarity of taste, precision in execution, and respect for the food itself, which to Ducasse means retaining its essential flavor. That respect for true taste results in a multitude of simple but striking techniques. Ducasse uses as much of each ingredient as he can—the skins, the shells, the baking juices, the pan drippings, the heads, the cooking broth, all the by-products of the process—in order to capture the truest taste. He incorporates different preparations of the same ingredient into a given dish, each revealing an individual aspect of its flavor—sliced raw artichokes, braised whole artichokes, and paper-thin slices of fried artichoke, for example, might be featured together. The brilliance of his food—apparent in recipes made with no more than two ingredients enhanced by a simple aromatic element, with seasoning reduced to a few grains of salt—explains why he is "the country's star chef" (Wine Spectator) and "the Escoffier of our time" (Le Point). Ducasse Flavors of France documents, in more than one hundred lavishly photographed recipes, the influences—Mediterranean, Provençal, and classical French—that permeate this extaordinary cuisine. Many of the recipes are simple, others complex, but all can be perfectly accomplished with a little time and patience.With its "alluringly simple dishes, like buttery fork-mashed potatoes, peppered slices of sauteed pumpkin, swordfish with citrus, exquisite chocolate tartlets, and a homey pear and honey cake made with big chunks of pear" (The New York Times), this is the most accessible Ducasse cookbook published. Yet there are still recipes to challenge ambitious cooks and great tips that will make all cooks better in the kitchen.