Alain Ducasse's Cooking School: Mastering Classic and Modern French Cuisine

Last Updated February 17, 2017
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Alain Ducasse's Cooking School: Mastering Classic and Modern French Cuisine

Alain Ducasse’s Cooking School is destined to be one of those cookbooks that every home cook will return to again and again.

Recipes are broken down by difficulty – Easy, Intermediate, and Difficult. A nearly 100-page appendix covers tools, ingredients, and basic techniques. Ducasse lists all the items you’ll need in your ‘Chef’s Toolbox’ plus how to use them. The ‘Information About Basic Ingredients’ section helps you select, peel, cut, and store dozens of ingredients, including step-by-step images for carving poultry, meat, and fish. ‘Basic Recipes and Techniques’ walks you through starters like broth, dough, pastas syrups, creams, and sauces. Thousands of step-by-step photos take the mystery out of dishes that once seemed intimidating – from rack of lamb to homemade eclairs.

Enjoy these three recipes – Ratatouille, Pan-Fried Crusted Salmon, and Duck Breast – and buy Cooking School: Mastering Classic and Modern French Cuisine at Barnes & Noble and Amazon.

Alain Ducasse’s Pan-fried Crusted Salmon with Black Rice

Alain Ducasse’s Pan-fried Crusted Salmon with Black Rice
Black rice makes a bold background for this bright, shrimp-crusted salmon.

Alain Ducasse’s Duck Breast with Bigarade Sauce

Alain Ducasse’s Duck Breast with Bigarade Sauce
Pan-seared duck in a citrus sauce with asparagus tips.

Alain Ducasse’s Ratatouille

Fresh vegetables cooked to perfection are a wonderful side or main dish.
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