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L'atelier of Alain Ducasse : the artistry of a master chef and his protégés

Author: Bénédict Beaugé; Alain Ducasse
Publisher: New York : John Wiley & Sons, ©2000.
Edition/Format:   Print book : English : English edView all editions and formats
Summary:

From a dynamic French chef comes a showcase of his life, his influence, and a sampling of his mouthwatering recipes. Alain Ducasse is an influential and talked about French chef, and his cuisine has  Read more...

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Named Person: Alain Ducasse
Document Type: Book
All Authors / Contributors: Bénédict Beaugé; Alain Ducasse
ISBN: 0471376736 9780471376736
OCLC Number: 43227410
Language Note: Translated from the French.
Description: 247 pages : illustrations (some color) ; 30 cm
Contents: 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. Piege). 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. Piege). Roast Asparagus Parmesan, with Steamed Morels au naturel and Poached Egg (S. Portay). Glazed Asparagus and Veal Sweetbreads Fricassee 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 Perigueux Sauce (J--L. Nomicos). Upside--down Wild Strawberry Tart (J--F. Piege). 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 Sweetbreads, Swiss Chard au gratin and Grated Tuber magnatum pico (J--F. Piege). 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. Piege). Sea Bass and Bacon Tournedos Meuniere, 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. Piege). Turbot Steaks, Potatoes, Tomatoes, Onion and Basil Baked in an Earthenware Dish (S. Portay). Turbot with Braised Celery, Black Truffles and Potato Puree (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 Sauteed 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. Piege). 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 Nicoise (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. Piege). Floating Citrus Islands (S. Portay). Salad of Marinated Abalone, Belgian Endive and Radicchio with Pink Grapefruit and Lemon (A. Stratta).
Responsibility: foreword by Patricia Wells ; introduction by Jean-François Revel ; text by Bénédict Beaugé ; photographs by Hervé Amiard ; under the direction of Philippe Lamboley.

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. . . 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 Read more...

 
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