My Best: Alain Ducasse by Alain Ducasse

  • Duck foie gras conserved in duck fat

    Duck foie gras conserved in duck fat (page 8)

    from My Best: Alain Ducasse My Best by Alain Ducasse

    • Categories: Appetizers / starters; French
    • Ingredients: white pepper; raw foie gras; Cognac; duck fat; country bread; dried figs
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  • ISBN 10 2841237281
  • ISBN 13 9782841237289
  • Linked ISBNs
  • Published Oct 07 2014
  • Format Hardcover
  • Page Count 112
  • Language English
  • Countries United States
  • Publisher Ducasse Edition
  • Imprint Editions Alain Ducasse

Publishers Text

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.

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