Alain Ducasse's Culinary Encyclopedia

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Alain Ducasse's Culinary Encyclopedia

Grand Livre de Cuisine Collection

The culinary encyclopaedia provides a synthesis of Alain ducasse’s thirty years of culinary expertise. The work brings together 700 recipes and 1000 photos composed by Alain ducasse alongside his chefs. Organised around more than 90 basic products, the recipes provide a close examination of the ten main cookery modes. The culinary Encyclopaedia is for all professional chefs, whether seasoned or beginner, who have a genuine passion for gastronomy.

Luxury edition available in

US edition © ADE distributed by Abrams STC

German edition © Matthaes 2013:

Italian edition (3 volumes) © Giunti Editore:

Spanish edition © Akal:

UK edition © ADE distributed by LMUK

Hungarian edition © Alexandra Publishing

Russian edition © Chernov


Standard edition available:

Available in US edition © ADE distributed by Abrams STC

UK edition © ADE distributed by LMUK




Alain DUCASSE – Born in les Landes, Alain Ducasse discovered Mediterranean cuisine, which remains his reference, at a very young age. In 1998, he was the very first chef to simultaneously run two 3 Michelin starred restaurants. He had invented a new manner of being a chef combining the creation of new restaurants, inn keeper, publisher and mentor. Insatiable, curious about the diversity of world food, his success has a great deal to do with his passion to teach from his experience and knowledge.


Product details

Publisher :
Alain Ducasse Edition
Author :
Alain Ducasse
Photographer :
Didier Loire
Languages :
English, German, Russian, Spanish, Italian, Hungarian
Alain Ducasse's Culinary Encyclopedia
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Alain Ducasse's Culinary Encyclopedia