My Best: Alain Ducasse by Alain Ducasse

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  • Duck foie gras conserved in duck fat
    • Categories: Appetizers / starters; French
    • Ingredients: white pepper; raw foie gras; Cognac; duck fat; country bread; dried figs
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  • Garden vegetables with black truffles
    • Categories: Side dish; French
    • Ingredients: cherry belle radishes; baby fennel; zucchini blossoms; green beans; peas; baby fava beans; scallions; asparagus; purple artichokes; powdered ascorbic acid; black truffles; Barolo wine vinegar; poultry fond blanc; truffle jus; carrots with tops; long white turnips
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  • Autumn fruit and vegetable cookpot
    • Categories: Main course; Side dish; Cooking ahead; Cooking for 1 or 2; Fall / autumn; French
    • Ingredients: celeriac; pumpkins; black radishes; porcini mushrooms; white onions; red apples; fennel bulbs; cooked chestnuts; gray sea salt; yellow curry powder; fennel seeds; poultry fond blanc; carrots with tops; Martin Sec pears; red Chioggia beets; yellow Chioggia beets
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  • Haute-Lozère porcini risotto, beef jus
    • Categories: Rice dishes; Main course; French; Italian
    • Ingredients: porcini mushrooms; duck fat; thyme sprigs; garlic; dry-cured bacon; Parmesan cheese; white onions; Arborio rice; dry white wine; beef jus; poultry fond blanc
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  • Lobster casserole with truffle and lumaconi
    • Categories: Pasta, baked; Main course; French; Italian
    • Ingredients: black peppercorns; fennel stalks; garlic; whole star anise; thyme sprigs; whole lobsters; black truffles; lumaconi pasta; tomato confit; cake flour; butter; eggs; egg yolks; basil; lobster roe; lobster fumet
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  • Red mullet, new potatoes, zucchini ribbons and blossoms, tapenade
    • Categories: Dips, spreads & salsas; Fried doughs; Main course; French; Japanese; Mediterranean
    • Ingredients: red mullet; marjoram sprigs; zucchini blossoms; zucchini; new potatoes; sage; grapeseed oil; anchovy fillets; pink garlic; Taggiasca olives; extra virgin olive oil; sherry vinegar; poultry fond blanc
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  • Roasted royal langoustines, crisp marinated vegetables
    • Categories: Dressings & marinades; Main course; French; Mediterranean
    • Ingredients: langoustines; vine tomatoes; baby fava beans; fine green beans; asparagus; chanterelle mushrooms; purple artichokes; powdered ascorbic acid; chervil; truffle juice; lemons; Menton lemons; brown sugar cubes
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  • Grilled pigeon, potatoes with thyme butter, salmis sauce
    • Categories: Grills & BBQ; Sauces for poultry; Main course; Fall / autumn; French
    • Ingredients: pigeons; lardo di Colonnata; sage; white pepper; raw foie gras; new potatoes; extra virgin olive oil; garlic; thyme sprigs; black peppercorns; pigeon hearts; pigeon livers; chervil sprigs; chives; sherry vinegar; poultry fond blanc; pigeon jus; flat-leaf parsley
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  • Milk-fed veal chops, tender young vegetables with spring garlic
    • Categories: Sauces for meat; Main course; Cooking for 1 or 2; Spring; French
    • Ingredients: veal rib chops; sage; veal jus; snow peas; scallions; spring garlic; flat-leaf parsley; Parmesan cheese; poultry fond blanc; carrots with tops; new potatoes
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  • Rum baba
    • Categories: Cakes, small; Sauces for desserts; Afternoon tea; Dessert; Entertaining & parties; French
    • Ingredients: all-purpose flour; fresh yeast; honey; eggs; grapeseed oil; sugar; lemons; oranges; vanilla pods; superfine sugar; pectin NH; apricot pulp; whipping cream; rum
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  • Wild strawberries in warm strawberry juice with mascarpone sorbet
    • Categories: Ice cream & frozen desserts; Sauces for desserts; Dessert; French
    • Ingredients: wild strawberries; superfine sugar; lemons; fromage blanc; mascarpone cheese; strawberries
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    • Categories: Stocks; French
    • Ingredients: beef trimmings; onions; shallots; thyme sprigs; black peppercorns; poultry fond blanc
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    • Categories: Stocks; French
    • Ingredients: fennel bulbs; white onions; tomatoes; lobster heads; grapeseed oil; tomato paste; Cognac; white peppercorns
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    • Categories: Stocks; French
    • Ingredients: white onions; carrots; celery; portobello mushrooms; parsley; thyme sprigs; bay leaves; white peppercorns; poultry carcass; chicken bouillon cubes
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    • Categories: Stocks; French
    • Ingredients: pigeon carcass; shallots; grapeseed oil; fond blanc
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    • Categories: Sauces for poultry; French
    • Ingredients: pigeon hearts; pigeon livers; flat-leaf parsley; chervil sprigs; chives; sherry vinegar
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    • Categories: Pies, tarts & pastries; French; Vegetarian
    • Ingredients: cake flour; eggs; egg yolks
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    • Categories: Dips, spreads & salsas; Mediterranean
    • Ingredients: anchovy fillets; pink garlic; Taggiasca olives; sherry vinegar; marjoram
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    • Categories: Stocks; French; Vegetarian; Vegan
    • Ingredients: vegetable trimmings; white peppercorns; thyme sprigs; basil sprigs
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  • ISBN 10 2841237281
  • ISBN 13 9782841237289
  • 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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