WorldCat Identities

Ducasse, Alain

Overview
Works: 208 works in 425 publications in 6 languages and 2,444 library holdings
Genres: Cookbooks  Encyclopedias  Guidebooks  Anecdotes  Pictorial works  Recipes  Directories  Biography 
Roles: Author, Author of introduction, Thesis advisor, Creator, Other, Translator, Interviewee
Publication Timeline
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Most widely held works about Alain Ducasse
 
Most widely held works by Alain Ducasse
Ducasse flavors of France by Alain Ducasse( Book )

4 editions published between 1998 and 2006 in English and held by 250 WorldCat member libraries worldwide

One hundred inventive recipes demonstrate the principles of the changing face of French cookery, a cuisine that incorporates the best in traditional French dishes, along with Mediterranean and Provencal influences
Grand livre de cuisine by Alain Ducasse( Book )

6 editions published between 2004 and 2009 in English and held by 125 WorldCat member libraries worldwide

"A, like Asparagus, B, like Beef, C, like Crayfish ... This is our favourite kind of alphabet, spelling out the poetry of our cuisine and of the ingredients used in it. Naturally, we used this vocabulary to organize the Grande livre de Cuisine, a culinary language developed and refined over 25 years' of experience. Elaborating on this language are more than 700 recipes from French cuisine-classic and original, simple and elaborate - along wtih a panoply of 100 basic ingredients and 10 cooking styles, from the most traditional to the most contemporary. Packed with technical and culinary information, this book is an indispensable resource for both professionals and experienced home cooks - who, like us, are passionate about the subject. Whether to refresh or perfect your knowledge of culinary basics, or to experiment with a given ingredient, the Grand livre de Cuisine provides you with a huge variety of recipes I have developed in collaboration with Jean-Francois Piege, Didier Elena, Franck Cerutti, Patrick Ogheard, and Benoit Witz. Each of us in his own manner has brought his personal style and experience to the project, enriching and sharing our love of food and French cuisine. -- Alain Ducasse"--Back cover
L'atelier of Alain Ducasse : the artistry of a master chef and his protégés by Bénédict Beaugé( Book )

3 editions published in 2000 in English and held by 124 WorldCat member libraries worldwide

Nature : simple, healthy, and good by Alain Ducasse( Book )

2 editions published in 2011 in English and held by 116 WorldCat member libraries worldwide

Challenging the cuisine's stereotype of being complicated and heavy, a master chef presents a collection of French recipes featuring simple, healthy ingredients that use seasonal produce and fresh, bold flavors
Cooking for kids : from babies to toddlers : simple, healthy, and natural food : 100 recipes from the French master chef by Alain Ducasse( Book )

2 editions published in 2014 in English and held by 106 WorldCat member libraries worldwide

Awakening their taste buds while taking care of their health: that's what we all want to do for our babies. They start to learn about flavour at the age of 6 months when they are introduced to a variety of new food; they have a surprising ability to accept new tastes and this is the time when they will learn good habits that will serve them well in the future. The recipes I present here are adapted to different ages, between 6 months and 3 years, and combine flavours and nutrition - the two essential elements in my opinion. Eating well starts in childhood! -- Alain Ducasse. Alain Ducasse is one of France's best known chefs - well known for his devotion to healthful eating as demonstrated in his critically acclaimed and bestselling spring 2012 book Alain Ducasse Nature. Now, the multi Michelin-starred chef goes back to basics and rediscovers the pleasures of preparing simple, locally sourced, natural food for your baby from 2 months and up. Ducasse presents young parents with the key to introducing children to enjoying healthy food and developing their palates at the same time. He casts aside preconceived notions of baby food to reveal that its essence should be composed of the same essential ingredients used in food for adults - locally sourced, seasonal produce and fresh flavours based on a simplified repertoire of French and Mediterranean recipes without the additives and preservatives found in commercial baby food
Ducasse made simple by Sophie : 100 recipes from the master chef simplified for the home chef by Alain Ducasse( Book )

1 edition published in 2008 in English and held by 78 WorldCat member libraries worldwide

The good cuisine : 208 recipes easy and inspired by Françoise Bernard( Book )

2 editions published in 2002 in English and held by 67 WorldCat member libraries worldwide

A collection of over 200 favorite dishes from Francoise Bernard and Alain Ducasse
Cooking school : mastering classic and modern French cuisine by Alain Ducasse( Book )

6 editions published between 2016 and 2018 in English and held by 66 WorldCat member libraries worldwide

NATIONAL & REGIONAL CUISINE. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader's pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students
J'aime New York : 150 culinary destinations for food lovers by Alain Ducasse( Book )

6 editions published between 2012 and 2013 in English and held by 54 WorldCat member libraries worldwide

From Brooklyn hot dogs to Manhattan's most chic restaurants, world-renowned chef Alain Ducasse reveals a palette of flavors, colors, images, and aromas from all four corners of the globe: his own gourmet New York. This beautiful work of photographic reportage reveals his favorite spots, his special finds, and his gourmet delights. He reveals New York's finest products, the histories of places and people, and his encounters with them in this personal culinary voyage around a city with an important place in Ducasse's heart
Spoon food & wine by Alain Ducasse( Book )

10 editions published between 2000 and 2003 in 3 languages and held by 53 WorldCat member libraries worldwide

A table at Le Cirque : stories and recipes from New York's most legendary restaurant by Sirio Maccioni( Book )

1 edition published in 2012 in English and held by 48 WorldCat member libraries worldwide

"The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life--presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented--including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted."--Publisher description
Bistro : classic French comfort food by Alain Ducasse( Book )

1 edition published in 2018 in English and held by 46 WorldCat member libraries worldwide

"Alain Ducasse, iconic chef and author of Simple Nature, presents a collection of recipes from his worldwide network of French bistros Allard (in Paris), Aux Lyonnais (Paris), and Benoit (Paris, New York, and Tokyo). A relaxing, convivial alternative to haute cuisine, bistro cooking most closely approaches the British gastropub or Italian osteria tradition, with less formal dishes served with local wine. Ducasse and his team of chefs have reengineered these casual classics with a contemporary eye, giving them subtle twists and a lighter, healthier profile. Recipes include the French country cooking we all love to order in family eateries, including oeufs cocotte, pate en croute, blanquette de veau, sole meuniere, classic French onion soup, and of course mousse au chocolat and poires belle-Helene. Expert instruction for approachable recipes will have you cooking like a French chef, delighting family and friends with delicious, modern versions of classic bistro fare."--Publisher's description
Simple nature : 150 new recipes for fresh, healthy dishes by Alain Ducasse( Book )

2 editions published between 2017 and 2019 in English and held by 44 WorldCat member libraries worldwide

For anyone interested in a healthier, lighter alternative to traditional French cuisine, this collection of simple, easy French recipes focuses on organic, locally sourced, and sustainable ingredients
Diccionario del amante de la cocina by Alain Ducasse( Book )

13 editions published between 2001 and 2011 in 4 languages and held by 43 WorldCat member libraries worldwide

Recipes and photographs of some of Alain Ducasse's most memorable dishes, organized alphabetically. In French
Harvesting excellence by Alain Ducasse( Book )

1 edition published in 2000 in English and held by 40 WorldCat member libraries worldwide

Cooking for kids by Alain Ducasse( Book )

3 editions published in 2014 in English and held by 40 WorldCat member libraries worldwide

Awakening their taste buds while taking care of their health: that's what we all want to do for our babies. They start to learn about flavour at the age of 6 months when they are introduced to a variety of new food; they have a surprising ability to accept new tastes and this is the time when they will learn good habits that will serve them well in the future. The recipes I present here are adapted to different ages, between 6 months and 3 years, and combine flavours and nutrition - the two essential elements in my opinion. Eating well starts in childhood! -- Alain Ducasse. Alain Ducasse is one of France's best known chefs - well known for his devotion to healthful eating as demonstrated in his critically acclaimed and bestselling spring 2012 book Alain Ducasse Nature. Now, the multi Michelin-starred chef goes back to basics and rediscovers the pleasures of preparing simple, locally sourced, natural food for your baby from 2 months and up. Ducasse presents young parents with the key to introducing children to enjoying healthy food and developing their palates at the same time. He casts aside preconceived notions of baby food to reveal that its essence should be composed of the same essential ingredients used in food for adults - locally sourced, seasonal produce and fresh flavours based on a simplified repertoire of French and Mediterranean recipes without the additives and preservatives found in commercial baby food
J'aime Paris by Alain Ducasse( Book )

11 editions published between 2010 and 2016 in 5 languages and held by 39 WorldCat member libraries worldwide

Favoriete adressen op culinair gebied van restauranteigenaar en kok Alain Ducasse
Provence of Alain Ducasse by Alain Ducasse( Book )

4 editions published between 2000 and 2001 in French and English and held by 39 WorldCat member libraries worldwide

Passionné de saveurs provençales, Alain Ducasse connaît les meilleures terrasses à l'heure de l'apéritif, les meilleurs producteurs d'huile d'olive, de miel et autres douceurs. Il livre ces adresses confidentielles, placées sous le sceau de la tradition culinaire et d'un amour de la bonne chère
Alain Ducasse's desserts and pastries by Alain Ducasse( Book )

2 editions published between 2006 and 2009 in English and held by 37 WorldCat member libraries worldwide

Ducasse nature by Alain Ducasse( Book )

3 editions published between 2011 and 2014 in German and English and held by 36 WorldCat member libraries worldwide

 
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WorldCat IdentitiesRelated Identities
Ducasse flavors of France
Covers
Grand livre de cuisineL'atelier of Alain Ducasse : the artistry of a master chef and his protégésNature : simple, healthy, and goodDucasse made simple by Sophie : 100 recipes from the master chef simplified for the home chefThe good cuisine : 208 recipes easy and inspiredSpoon food & wineDiccionario del amante de la cocinaHarvesting excellence
Alternative Names
Alain Ducasse

Alain Ducasse chefkok uit Monaco

Alain Ducasse cuisinier et chef d'entreprise français

Alain Ducasse cuoco e imprenditore francese

Alain Ducasse Francuski szef kuchni

Alain Ducasse französischer Koch und Kochbuchautor

Alain Ducasse French chef

Ducasse, Alain

L187901

γφηη

Ален Дюкасс

Дюкасс, Ален

Дюкасс, Ален, 1956-

אלן דיקאס

뒤카스, 알랭 1956-

アラン・デュカス

デュカス, アラン

艾伦·杜卡斯

Languages
English (53)

French (22)

German (6)

Spanish (5)

Swedish (2)

Dutch (2)