Title
L'Atelier of Alain Ducasse : The Artistry of a Master Chef and His Proteges,Used
Delivery time: 8-12 business days (International)
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, JeanFranois Revel of the Acadmie Franaise, 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.Herv 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, JeanLouis Nomicos, JeanFranois Pige, Sylvain Portay and Alessandro Stratta.Products and Producers, in which Bndict Beaug 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 XVAlain 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. This accomplished 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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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is the main focus of 'L'Atelier of Alain Ducasse'? A: The book focuses on the culinary artistry of master chef Alain Ducasse and his protégés, exploring the world of French haute gastronomie through recipes, techniques, and ingredients.
- Q: Who is the author of this book? A: The book is authored by Alain Ducasse, with contributions from Jean-François Revel, a distinguished writer and member of the Académie Française.
- Q: How many pages does the book contain? A: The book contains a total of 248 pages, providing an in-depth look into Ducasse's culinary philosophy and practices.
- Q: What type of binding does this book have? A: The book is bound in hardcover, ensuring durability and a premium feel for readers.
- Q: When was 'L'Atelier of Alain Ducasse' published? A: The book was published on February 11, 2000.
- Q: What kind of recipes can I find in this book? A: The book features a range of stylish and delicious recipes created by Alain Ducasse and his students, utilizing eight selected ingredients.
- Q: Is there a focus on specific ingredients in the book? A: Yes, the book highlights Alain Ducasse's favorite ingredients, such as olives, asparagus, and white Alba truffles, and discusses their significance in his culinary vision.
- Q: What is the condition of the book being sold? A: The book is in New condition, ensuring that buyers receive a pristine copy.
- Q: Who are some of Alain Ducasse's notable students featured in the book? A: The book features notable students such as Franck Cerutti, Jean-Louis Nomicos, and Alessandro Stratta, showcasing their skills and culinary journeys.
- Q: What makes this book a valuable resource for culinary enthusiasts? A: This book offers a unique opportunity for readers to learn from a master chef, providing insights into high-level culinary techniques, ingredient selection, and the creative process in a prestigious culinary environment.