“Travel is one of my greatest passions. Not simply for my love of discovery and pastures new, but also for the pleasures of “stumbling across” objects, products, or unusual, novel ways of doing things; it all stimulates my curiosity before inhabiting my memories, imagination and pleasures.”--Alain Ducasse From Brooklyn hot dogs to Manhattan’s most chic restaurants, world-renowned chef Alain Ducasse reveals a palette of flavors, colors, images, and aromas from all four corners of the globe: his own gourmet New York. This large-format, beautiful work of photographic reportage reveals his favorite spots, his special finds, and his gourmet delights. He reveals New York’s finest products, the histories of places and people, and his encounters with them in this personal culinary voyage around a city with an important place in Ducasse’s heart. Complete with a handy removable guidebook to all the restaurants and other venues listed, this large, gorgeously illustrated book is a treasure trove for all food lovers in New York or anywhere. Advance Praise: “J’aime Ducasse ― He has an extraordinarily creative and curious mind. This beautiful book exemplifies that.” --Nina and Tim Zagat “Alain Ducasse has thought long and hard about all the elements of atmosphere, light and color that make a meal memorable as well as the nature of the food itself. In this regard he observes things that are frequently ignored. Once they are pointed out, however, they become an essential part of our critical appreciation. In the complex and contradictory food universe that New York represents, Alain’s observations are unique and essential.” --Milton Glaser “He has broken as many molds as he has created. With his new book Alain Ducasse does so again. It is rare that such an extraordinary and celebrated talent has the wisdom and generosity to celebrate others in his field who inspire him. This gorgeous book is a welcome and heartfelt guide to the restaurant world of NYC by one the world’s culinary leaders. It is a requisite for any food-obsessed New Yorker.” --Stanley Tucci “J’aime New York takes us on a delectable journey of the city’s vibrant culinary landscape. Alain Ducasse’s cross-disciplinary range stands as inspiration for those who share a passion for good living and all its permutations.” --David Rockwell

J'aime New York: 150 Culinary Destinations for Food Lovers

Ducasse, Alain

Vallis, Alex

Cookbooks, Food & Wine

Ducasse Books

France has a rich history of sweet traditions and talented pâtissiers, and with Sweet France, readers will discover 100 recipes for irresistible cakes and pastries to satisfy every sweet tooth. The book includes the essentials, classics revisited, pastries, signature cakes, cookies, and other bite-size treats. Indulge yourself with canelés de Bordeaux, gâteau Basque, traditional fraisier cake, chocolate éclairs, and the legendary Saint-Honoré. Inside, you'll find recipes for every level of proficiency to try at home, including the favorite creations of Cédric Grolet, Yann Couvreur, Pierre Hermé, Philippe Conticini, and a host of other big names and up-and-coming talents in contemporary French pâtisserie.

Sweet France: The 100 Best Recipes from the Greatest French Pastry Chefs

Blanc, François

Arts & Photography

Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world’s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse’s famous vegetable “cookpot” and Hermé’s ispahan to Ripert’s bluefin tuna and Boulud’s sea bass, each volume in My 10 Best offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.

My Best: Daniel Boulud

Boulud, Daniel

Cooking Methods

Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world’s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse’s famous vegetable “cookpot” and Hermé’s ispahan to Ripert’s bluefin tuna and Boulud’s sea bass, each volume in My 10 Best offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.

My Best: Alain Ducasse

Make Joël Robuchon’s ten finest recipes: Tomato and crab millefeuille * Sea urchin and fennel *Cream of sea urchins and fennel * Langoustine and truffle ravioli * Caviar jelly with cauliflower cream * Crown of langoustines * Tender salmon roasted in virgin olive oil * Smoked bacon, onion and truffle tart * Gratin of macaroni with truffles, celery, and foie gras * Lamb, eggplant, zucchini, and tomato pie * Savarin with Kirsch

My Best: Joël Robuchon

Robuchon, Joël

Paul Bocuse, hailed as "Chef of the Century" by the Gault &amp; Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs à la Beaujolaise * Chicken Fricassee with Morels * Duck &amp; Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croûte with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin

My Best: Paul Bocuse

BOCUSE, Paul

Regional & International

The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

Grand Livre De Cuisine

Cooking Education & Reference

In this magnificent volume, the second in the "Grand Livre de Cuisine" series, celebrated chefs Alain Ducasse and Frederic Robert comprehensively cover the art of making desserts, pastries, candy and breads. Everything is here - mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; and, fruit tarts, profiteroles, and sweet crepes. The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs a la neige to audacious concoctions such as tropical fruit-stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavour, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisu; and, the Austrian confections known as viennoiseries. Organized by main ingredient, the 'Grand Livre"s structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature, not mask it. The book features more than 650 colour photographs and cross-sectional drawings that clearly display the internal 'architecture' of some of the more complex creations.

Grand Livre De Cuisine: Desserts: Alain Ducasse's Desserts and Pastries

Desserts

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia

See the best price to sell, buy or rent books by the Ducasse Books publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Ducasse Books

See the best price to sell, buy or rent books by the Ducasse Books publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

J'aime New York: 150 Culinary Destinations for Food Lovers

Sweet France: The 100 Best Recipes from the Greatest French Pastry Chefs

J'aime New York: 150 Culinary Destinations for Food Lovers

My Best: Daniel Boulud

My Best: Alain Ducasse

My Best: Joël Robuchon

My Best: Paul Bocuse

Grand Livre De Cuisine

Grand Livre De Cuisine: Desserts: Alain Ducasse's Desserts and Pastries

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia