L' Atelier of Alain Ducasse
The Artistry of a Master Chef and His Proteges. Forew. by Patricia Wells
(Sprache: Englisch)
The art of food is born in the artist's kitchen, or l'atelier. This book offers an inside glance into the inner workings of Alain Ducasse's studio, who is, without a doubt, the most dynamic French chef today. He possesses a modern vision that makes his...
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The art of food is born in the artist's kitchen, or l'atelier. This book offers an inside glance into the inner workings of Alain Ducasse's studio, who is, without a doubt, the most dynamic French chef today. He possesses a modern vision that makes his cookery talents a work of art, and his cuisine has long been considered to be the best reflection of the Mediterranean culinary tradition.
Klappentext zu „L' Atelier of Alain Ducasse “
Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean-François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard's photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey.L'Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse's five star pupils: Franck Cerutti, Jean-Louis Nomicos, Jean-François Piège, Sylvain Portay and Alessandro Stratta.Products and Producers, in which Bénédict Beaugé visits Alain Ducasse's suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients.Vegetables, where we learn why these products play such a crucial role in Alain Ducasse's culinary vision.Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients.Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest!Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France's most prestigious restaurants: the Louis XV-Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide.
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Thisaccomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.
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Inhaltsverzeichnis zu „L' Atelier of Alain Ducasse “
THE ATELIER.PRODUCTS AND PRODUCERS.
VEGETABLES.
RECIPES.
OLIVES AND OLIVE OIL.
Mediterranean Vegetable Pithiviers with Black Taggiasca Olives and Tomato Syrup (A. Ducasse).
San Remo-style Salt Cod and Mesclun with Fried Baby Squid and Crostini (F. Cerutti).
Potato Millefeuille with Black Olives, Spider Crab Meat and Coral Vinaigrette (J-L. Nomicos).
Olive-stuffed Squab with Olive and Cep Sauce (J-F. Piége).
Zucchini Ravioli with Olives, Marinated Tomatoes, Olive Oil and Green Onions (S. Portay).
Calf's Cheeks with Olives and Swiss Chard (A. Stratta).
ASPARAGUS.
Roast Asparagus Sprinkled with Parmesan Cheese, with Savory Beef and Olive Jus and Bone Marrow (A. Ducasse).
Early Purple Asparagus, Spring Leeks and Late-season Black Truffles (F. Cerutti).
Cooked and Raw Green Asparagus Tips with Warm Oysters and Winkles (J-L. Nomicos).
Charcoal-grilled Villelaure Asparagus, Egg Polignac and Truffle Essence (J-F. Piége).
Roast Asparagus Parmesan, with Steamed Morels au naturel and Poached Egg (S. Portay).
Glazed Asparagus and Veal Sweetbreads Fricassée with Sherry Vinegar (A. Stratta).
WHEAT.
Semi-dried Pasta with Cream Sauce, Truffles, and Ragout of Cockscombs and Chicken Kidney (A. Ducasse).
Spelt Soup with Ewe's Milk Curd Cheese and Mature Pecorino (F. Cerutti).
Golden Galette with Cooked and Raw Black Truffles and Celery Root with Périgueux Sauce (J-L. Nomicos).
Upside-down Wild Strawberry Tart (J-F. Piége).
Champagne-grape Marmalade Tartlets with Crisp Puffed Wheat Cookies and Wheat Nougatine (S. Portay).
Mascarpone Ravioli with Spinach, Chanterelles and Parmesan Cheese (A. Stratta).
THE WHITE ALBA TRUFFLE.
Bresse Chicken Cooked in a Pig's Bladder, with Albufera Sauce and Stewed Vegetables (A. Ducasse).
Mona Lisa Potato Gnocchi with Alba Truffles (F. Cerutti).
Caramelized Spit-roasted Winter Vegetables, Arugula and Grated White Truffle (J-L. Nomicos).
Veal
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Sweetbreads, Swiss Chard au gratin and Grated Tuber magnatum pico (J-F. Piége).
Poached Egg Topped with Grated White Truffle, with Ragout of Calf's foot and Veal Sweetbreads, Baby Onions and Horns of Plenty (S. Portay).
Scallops with Celery Root and White Truffles (A. Stratta).
SEA BASS.
Sea Bass Steaks with Leeks, Potatoes and Truffles (A. Ducasse).
Fried Mediterranean Bass, Prickly Artichokes and Anchovy Toast (F. Cerutti).
Sea Bass Steaks, Shrimps and Ratte Potatoes with Caviar (J-L. Nomicos).
Sea Bass with Spider Crab Jus and Seafood Garnish (J-F. Piége).
Sea Bass and Bacon Tournedos Meuniére, with Green Lentils and Crispy Bacon Garnish (S. Portay).
Sea Bass with Mediterranean Vegetable Salsa and Bouillabaisse Sauce (A. Stratta).
TURBOT.
Breton Turbot with Shellfish (A. Ducasse).
Spit-roasted Turbot Steaks with Lemon Salsa and Swiss Chard (F Cerutti).
Fillets of Turbot Studded with Lemon Confit, Clams, Artichokes and Samphire au naturel (J-L. Nomicos).
Breton Turbot with Champagne Sabayon Glaze, Asparagus and Crawfish (J-F. Piége).
Turbot Steaks, Potatoes, Tomatoes, Onion and Basil Baked in an Earthenware Dish (S. Portay).
Turbot with Braised Celery, Black Truffles and Potato Purée (A. Stratta).
LAMB.
Spit-Roasted Suckling Lamb, Seasonal Vegetables and Dried Fruit Condiment (A. Ducasse).
Roast Lamb with Parmesan Fennel, Green Onions and Baby Fava Beans Sautéed with Savory (F. Cerutti).
Rack of Lamb with Spiced Souris and Sweetbreads (J-L. Nomicos).
Roast Pyrenean Suckling Lamb with Lamb's Liver Ragout and Red Pepper (J-F. Piége).
Roast Fillet of Lamb with Glazed Lamb Ribs, Potatoes Roasted with Bacon, Tomato Confit and Green Onions (S. Portay).
Rack of Lamb in a Herb Crust, Pepper Ragout and Socca Niçoise (A. Stratta).
LEMONS AND CITRUS FRUITS.
Candied Menton Lemons, Filled with Fresh Basil Sorbet, and Glazed Grapefruit Tartlets (A. Ducasse).
Menton Lemon Tartlets (F. Cerutti).
Scallops with Citrus Fruits and Salsify (J-L. Nomicos).
Duck with a Citrus Glaze and Giblet Melba (J-F. Piége).
Floating Citrus Islands (S. Portay).
Salad of Marinated Abalone (A. Stratta).
Poached Egg Topped with Grated White Truffle, with Ragout of Calf's foot and Veal Sweetbreads, Baby Onions and Horns of Plenty (S. Portay).
Scallops with Celery Root and White Truffles (A. Stratta).
SEA BASS.
Sea Bass Steaks with Leeks, Potatoes and Truffles (A. Ducasse).
Fried Mediterranean Bass, Prickly Artichokes and Anchovy Toast (F. Cerutti).
Sea Bass Steaks, Shrimps and Ratte Potatoes with Caviar (J-L. Nomicos).
Sea Bass with Spider Crab Jus and Seafood Garnish (J-F. Piége).
Sea Bass and Bacon Tournedos Meuniére, with Green Lentils and Crispy Bacon Garnish (S. Portay).
Sea Bass with Mediterranean Vegetable Salsa and Bouillabaisse Sauce (A. Stratta).
TURBOT.
Breton Turbot with Shellfish (A. Ducasse).
Spit-roasted Turbot Steaks with Lemon Salsa and Swiss Chard (F Cerutti).
Fillets of Turbot Studded with Lemon Confit, Clams, Artichokes and Samphire au naturel (J-L. Nomicos).
Breton Turbot with Champagne Sabayon Glaze, Asparagus and Crawfish (J-F. Piége).
Turbot Steaks, Potatoes, Tomatoes, Onion and Basil Baked in an Earthenware Dish (S. Portay).
Turbot with Braised Celery, Black Truffles and Potato Purée (A. Stratta).
LAMB.
Spit-Roasted Suckling Lamb, Seasonal Vegetables and Dried Fruit Condiment (A. Ducasse).
Roast Lamb with Parmesan Fennel, Green Onions and Baby Fava Beans Sautéed with Savory (F. Cerutti).
Rack of Lamb with Spiced Souris and Sweetbreads (J-L. Nomicos).
Roast Pyrenean Suckling Lamb with Lamb's Liver Ragout and Red Pepper (J-F. Piége).
Roast Fillet of Lamb with Glazed Lamb Ribs, Potatoes Roasted with Bacon, Tomato Confit and Green Onions (S. Portay).
Rack of Lamb in a Herb Crust, Pepper Ragout and Socca Niçoise (A. Stratta).
LEMONS AND CITRUS FRUITS.
Candied Menton Lemons, Filled with Fresh Basil Sorbet, and Glazed Grapefruit Tartlets (A. Ducasse).
Menton Lemon Tartlets (F. Cerutti).
Scallops with Citrus Fruits and Salsify (J-L. Nomicos).
Duck with a Citrus Glaze and Giblet Melba (J-F. Piége).
Floating Citrus Islands (S. Portay).
Salad of Marinated Abalone (A. Stratta).
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Autoren-Porträt von Alain Ducasse, Jean-François Revel, Benedict Beauge
Alain Ducasse ist der weltweit einzige Koch, der mit 3 mal 3 Michelin-Sternen ausgezeichnet wurde. Er gilt als einer der größten Meister der Kochkunst unserer Zeit. Stark geprägt von der Küche des Mittelmeerraums, verficht Ducasse die Reinheit und Qualität des Ausgangsproduktes als Grundpfeiler seiner Küche.Ducasse wuchs als Sohn einer Familie auf, die eine Gänse- und Entenmast betrieb. Heute ist er Besitzer zahlreicher Restaurants in aller Welt, darunter die 3-Steme-Restaurants Louis XV in Monte Carlo, Alain Ducasse in Paris und Alain Ducasse at the Essex House in New York.
Bibliographische Angaben
- Autoren: Alain Ducasse , Jean-François Revel , Benedict Beauge
- 2000, 248 Seiten, Maße: 29,5 cm, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 0471376736
- ISBN-13: 9780471376736
Sprache:
Englisch
Rezension zu „L' Atelier of Alain Ducasse “
. . . Mr. Ducasse says that all the ingredients at his New York restaurant are American, but the experience of eating there combined with an inspection of his very French cookbook "L'Atelier of Alain Ducasse" (text by Jean-Francois Revel, recipes by himself and chefs he has taught, Wiley, 247 pages, $60) helps to explain why people immersed in the food life of New York have found it hard to accept this French transplant at this own supremely high self-estimate. In Paris, he stands out, as a remarkable practitioner of a great tradition making his talented way into the French future. In New York, with its stunningly diverse, eclectic, cosmopolitan food scene, Mr. Ducasse can look a bit narrow and provincial. . .by Raymond Sokolov
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