For anyone interested in a healthier, lighter alternative to traditional French cuisine, this collection of simple, easy French recipes focuses on organic, locally sourced, and sustainable ingredients. 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 flavor. 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 favor 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 flavor. This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.

Simple Nature: 150 New Recipes for Fresh, Healthy Dishes

Cookbooks, Food & Wine

Ducasse, Alain

Neyrat, Paule

Saintagne, Christophe

Cooking Methods

Rizzoli Universe Promotional Books

Michelin-starred chef Alain Ducasse challenges the clichéd image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and without the fuss. The book features charming line drawings and mouthwatering food photography by one of France’s most acclaimed food photographers. Sidebars and asides containing useful snippets of Ducasse’s experience and advice are peppered throughout. With over 190 simple yet sublime dishes, Ducasse highlights a wide range of flavor combinations in which vegetables, fruits, and grains take pride of place, while animal protein is used sparingly for flavor. Ducasse casts aside preconceived notions of French food to reveal its essence—seasonal produce, fresh flavors, and hearty, healthy dishes meant to be shared with friends and family.

Alain Ducasse Nature: Simple, Healthy, and Good

Neyrat, Paula

Cooking Education & Reference

Rizzoli

Nature - Simple, sain et bon

Special Diet

DUCASSE EDITION

NATURE MERS ET OCEANS

Cooking by Ingredient

Nature volume 2

Béaba - Mes premiers repas avec Babycook

Portelli, Laura

Ducasse Nature: einfach, gesund und gut

Hädecke Verlag GmbH

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Books by Saintagne, Christophe