DUCASSE FLAVORS OF FRANCE

Ducasse, Alain; Dannenberg, Linda

ISBN 10: 1579651070 / ISBN 13: 9781579651077

Edité par Artisan, NY, 1998

A propos de cet article

(USA) 1st printing of the first American edition. No markings, very slight toning to the extreme edge of the white page margins, Near Fine in unclipped Very Good (-) dust jacket with 3/4" closed tear to top edge of front panel and 1/4" tear to lower edge of panel near the spine; Dj is in mylar sleeve. Blue boards. 264pp, index, colour photos throughout. "Six star cookijng from the world's only Michelin six-star chef": Tart of Young Lettuce and Tomato Confit; Pan-seared Steak with Sweet and Sour Condiment Sauce; Lemon Tarlets with Orange Chips. A heavy book. (4.3 JM HOZ 402/3 Size: Folio - over 12" - 15" tall.

N° de réf. du vendeur 07493

Détails bibliographiques

• Titre: DUCASSE FLAVORS OF FRANCE
• Éditeur: Artisan, NY
• Date de parution: 1998
• Langue: anglais
• ISBN à 10 chiffres: 1579651070
• ISBN à 13 chiffres: 9781579651077
• Reliure: Hardcover
• Illustrateur: HUSSENOT, Pierre
• Édition: 1st.
• État de l'article: Near Fine
• État de la jaquette: Very Good (-)
• Catalogues du vendeur:
  • French Cookery and Cookbooks

A propos de ce titre

Synopsis

At 33, Alain Ducasse was the youngest chef ever to be awarded three Michelin stars. In this his cookbook debut, Ducasse shares the principles and techniques of an elemental cuisine that are changing the face of traditional French cooking. The book contains 120 photographed recipes.

Présentation de l'éditeur

Ducasse Flavors of France follows the chef from his state-of-the-art kitchens at the Louis XV in Monte Carlo to his eponymous restaurant in Paris and his countryside auberge in Moustiers. In lavishly photographed recipes, the book shows the influences Mediterranean, Provençal and the classic French of the capital that permeate his cuisine.