Cooking School by Alain Ducasse
Mastering Classic and Modern French Cuisine

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This isn’t a bad book. The recipes in themselves are appealing, the organization of the book makes sense, the photographs are attractive . . . but there is a soullessness to the book that leaves one hungry. Nonetheless, the recipes on their own, unrelated to the purported title of the book and its topic, are attractive and read deliciously.
-NY Journal of Books

Synopsis

Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook—it’s a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader’s pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students. From recipes for simple condiments and fundamental sauces to the iconic dishes of French cuisine and international cooking, including sushi and curries, and pastry recipes, including composed cakes and confections, Cooking School turns readers into true masters of their own kitchens.
 

About Alain Ducasse

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Alain Ducasse is a legendary, Michelin-starred chef and restaurateur with numerous restaurants around the globe. Along with Paule Neyrat, he is the author of Nature: Simple, Healthy, and Good and Cooking for Kids.
Author Residence: Landes, France
Author Hometown: Paris, France
 
Published October 25, 2016 by Rizzoli. 656 pages
Genres: Cooking.
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NY Journal of Books

Below average
Reviewed by Clifford A. Wright on Oct 25 2016

This isn’t a bad book. The recipes in themselves are appealing, the organization of the book makes sense, the photographs are attractive . . . but there is a soullessness to the book that leaves one hungry. Nonetheless, the recipes on their own, unrelated to the purported title of the book and its topic, are attractive and read deliciously.

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