Alain Ducasse's Culinary Encyclopedia : The Best Of

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Alain Ducasse's Culinary Encyclopedia : The Best Of

Grand Livre de Cuisine Collection

The Culinary Encyclopédia is a compilation of five works of Alain ducasse’s Culinary Encyclopedia providing a perfect précis of his culinary expertise . This attractive book presents the chef ’sown brand of cuisine based on fine produce and culinary balance through 300 recipes for starters, main courses and deserts that Alain ducasse has elaborated alongside his chefs in over thirty years in the profession. the recipes are part of his international repertoire and spotlight more than 100 basic products, ranging from the very traditional to the most original.

This Best of is targeted at seasoned professionals, apprentices, and aficionados of gastronomy alike.

Available in:

Italian edition © Giunti:

Greek edition © Tsitsilonis:

German edition © Matthaes Verlag




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, Mathilde de l’Ecotais et Thomas Duval
Languages :
Italian, Greek, German
Alain Ducasse's Culinary Encyclopedia : The Best Of
Price: 0,00€
Alain Ducasse's Culinary Encyclopedia : The Best Of