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Alain Ducasse Nature: Simple, Healthy, and Good: 190 Recipes from a French Master Chef by Alain Ducasse and Paule Neyrat

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Notes about this book

  • pikawicca on May 19, 2012

    I do NOT recommend this book: incredibly annoying font that is hard to read, ingredients embedded in text, rather than listed separately, and if (like me) you're in the U.S., some ingredients are simply unattainable, even via the Internet.

Notes about Recipes in this book

  • Garlic confit

    • celinebourdon on January 02, 2016

      Delicious and becomes better with time.

  • Macaroni cheese and ham with black truffle

    • hillsboroks on March 17, 2018

      The flavor of this dish is sublime and it was quite fast and easy to put together. I used a small jar of black summer truffles from Italy that I found at Home Goods, gruyere cheese, Black Forest ham and small shell pasta. But as written the recipe does not end up looking like the photo in the cookbook. It appears that for the photo shoot they added a bit of cream sauce on top. I also zapped it in the microwave for I minute to help the cheese to melt. The end result is oil-dressed pasta (from the truffle liquid and the butter) with lots of flavor and interesting bits of ham, green onion and melty gruyere.

  • Herby roast chicken

    • andreathurm on July 04, 2015

      I made this tonight and followed the recipe quite faithfully. In theory, this should be - and was - delicious. But the recipe is flawed. Although my chicken was tiny - just 2 1/2 pounds - and my oven is reliable, the timing was off and the chicken - not to mention the garlic - never browned properly. I had to put it under the broiler at the end. I would suggest raising the temperature - and keeping it at 400ºF the whole time.

  • Orange or grapefruit sorbet

    • twoyolks on February 17, 2013

      I made it with grapefruit and used the optional Cointreau. The sorbet is not very sweet and still tangy.

    • twoyolks on December 07, 2014

      I made this again with oranges. The orange sorbet is a perfect balance between the sweet and sour of the oranges. It's like eating the perfect orange in frozen form.

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  • ISBN 10 1742700500
  • ISBN 13 9781742700502
  • Linked ISBNs
  • Published Apr 01 2011
  • Format Hardcover
  • Page Count 359
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

It is time to get back to basics and rediscover the pleasure of simple food. When people think of French food, they often imagine laborious recipes that are loaded with butter and cream, and which can only be mastered with the skills of a sous chef. In Ducasse Nature, Michelin-starred chef Alain Ducasse, in collaboration with nutritionist Paule Neyrat, rediscovers the pleasure of simple food, and presents delicious French cuisine without the fat or the fuss. With over 190 easy-to-make creations, Ducasse shows the subtle wonders of a wide range of delectable flavours, giving pride of place to fruit, vegetables and cereals, which are sure to leave you feeling great. Featuring delightful line drawings, mouthwatering food photography, and with Alain's useful snippets of advice peppered throughout the book, Ducasse Nature is more than a recipe book: it shows another way to enjoy food that is more natural, healthy and delicious.

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