L’Atelier of Alain Ducasse: The Artistry of a Master Chef and His Proteges

Amazon.com
Presumably anyone who can afford the $150 to $300 a head it takes to dine at one of Alain Ducasse’s restaurants won’t blanch at the hefty price tag on this glossy testimonial to the great master’s gastronomy. L’Atelier of Alain Ducasse is like an elaborate program you bring home from the opera and may have about as much practical value. In his introduction, Jean-Francois Revel of the Academie Francaise suggests there’s a certain pointlessness to even thinking about cooking along the lines of the recipes presented by Ducasse. Revel emphasizes again and again the high quality of the ingredients Ducasse works with, implying that such ingredients by their very nature are out of reach of mere mortal cooks. “In these modern times,” Revel writes, “the land is far removed from nature, and nature has found refuge in haute cuisine. For now nature has become too expensive: in the kitchen, as elsewhere, it has become a supreme luxury.” So with the caveat that you will never find the special ingredients it takes to make any of these dishes really sing and that the skill level is professional, Ducasse divides his book into sections based on his favorite ingredients: olives and olive oil, asparagus, wheat, the white Alba truffle, bass, turbot, lamb, and lemons and citrus fruits. The recipes have been produced by Ducasse and a handful of his core students including Franck Cerutti, Jean-Louis Nomicos, Sylvain Portay, Jean-Francois Piege, and Alessandro Stratta. Good writing would have carried this book way over the top, but good writing is what it lacks. The essays are wooden, perhaps attributable to translation, and the recipes, of course, are out of reach. That leaves the photos, which makes this a beautiful book for the coffee table. –Schuyler Ingle

From Library Journal
Alain Ducasse is freqently referred to as “the six-star chef,” because he has accomplished the seemingly impossible, gaining the Michelin Guide’s top three stars for both Louis XV, his restaurant in Monte-Carlo, and Restaurant Alain Ducasse, his more recent Paris venture. Part of his success stems from his culinary vision, but part of it can be traced to his ability to train his gifted young chefs. Otherwise, it would be impossible to maintain such high standards at two restaurants simultaneously. In recipes organized by ingredient, from “Olives and Olive Oil” to “The White Alba Truffle,” this lavishly illustrated volume showcases the talents of five of Ducasse’s young proteges, including two in the United States, at the Ritz Carlton in San Francisco and at the Mirage in Las Vegas. Each section starts with a recipe from Ducasse, with step-by-step technique photos, and follows with one recipe from each chef, shown in full-page color photographs. Ingredients and demanding recipes will make this more valuable as a source of inspiration than as a book to cook from; for larger collections where chef’s books are popular.
Copyright 2000 Reed Business Information, Inc.

Recipes

Roast Asparagus Parmesan with Steamed Morels au Naturel and Poached Eggs

Sea Bass with Mediterranean Vegetable Salsa and Bouillabaisse Sauce

Upside Down Wild Strawberry Tart

Rick Stein’s Complete Seafood: A Step-by-step Reference

The encyclopedic Rick Stein’s Complete Seafood is particularly welcome. Not only does the British chef’s book offer 150 attractive recipes and step-by-step instructional color photographs–it classifies the world’s seafood in a thorough, approachable, and up-to-date way. This is no small accomplishment. Fish classification is notoriously vexed; local usage can result in multiple names for the same fish–one person’s dolphinfish is, for example, another’s mahi mahi–or dozens of different fish with the same name. Grouping seafood by anatomical distinctions, such as billfish (which includes swordfish and marlin), as well as by family, helps create a clearer picture; and color illustrations, plus a valuable chart that delineates common, Latin, and family names, as well as home-region, further elucidates what’s what and where.

In addition, the oversize book’s technical illustration, which delves far beyond the usual guide to filleting, skinning, and the like, is an informative trove. Preparing flatfish for broiling and for deep frying are two examples of this thoroughness that also covers baking whole fish in foil; butterflying raw shrimp for broiling; and preparing raw, smoked, and, cured fish, among other key methods. The central section of the book is devoted to Stein’s recipes, which range from the simple and direct, like Baked Sea Bass with Roasted Red Pepper, Tomatoes and Anchovies, and Sautéed Soft-Shell Crabs with Garlic Butter, to the more dressy, such as Fillet of Bass with Vanilla Butter Vinaigrette and Mussels en Croustade with Leeks and White Wine. Offered with suggestions for using alternative fish types, the formulas also help readers make sense of seafood’s bounty–and to find recipes based on market availability. This book, designed for all cooks with more than a passing interest in seafood, is among today’s best kitchen resources. –Arthur Boehm –This text refers to the Hardcover edition.

Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. RICK STEIN’S COMPLETE SEAFOOD offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques.

Jamie at Home: Cook Your Way to the Good Life

Home is where the heart is . . .

This book is very close to my heart. It’s about no-nonsense, simple cooking with great flavors all year round. When I began writing it, I didn’t really know what recipes I would come up with, but something began to inspire me very quickly . . . my vegetable patch!

I came to realize last year that it’s not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground.

Inside you’ll find over one hundred new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!

More books by Jamie Oliver

Raw

If you think “raw food” means carrots and alfalfa sprouts, Raw will astound you with its elegance and inventiveness. It’s a combination no-cook book featuring gourmet recipes using raw and dehydrated vegetables, and a gorgeous, eye-popping, food photography book. The large, glossy book is beautifully designed, with well-arranged recipes, presentation notes, elegant language, and full-page, bigger-than-life photographs of exquisitely arranged food. Each recipe is introduced by an enticing description, e.g., “…the juxtapositions of the crunchy peppercorn pieces and the creamy cheese [made from cashews], the crispy smoked almonds, and the chewy dried apricots, the erotic gooeyness of the honeycomb mounds and the elegant crispiness of the thyme spouts….” This is for special meals, not everyday–the recipes are not quick to prepare, and many include references to other recipes. Authors Charlie Trotter and Roxanne Klein are master chefs at two internationally acclaimed gourmet vegetarian raw-food restaurants–Charlie Trotter’s in Chicago and Roxanne’s in California. Photographer Tim Turner turns food photography into contemporary art. Wine notes by Jason Smith give the final touch of elegance. Highly recommended for the adventurous, gourmet cook willing to go the next step in vegetarian fine dining and anyone– cook or not–who appreciates food photography. –Joan Price –This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly
Ever trendy, raw food is crunching its way into the mainstream-and this book by celebrity chef Trotter (Charlie Trotter Cooks at Home) and Klein demonstrates how appetizing it can be. The collection of vegan recipes, all cooked at temperatures below 118°F, is decidedly gourmet. Dishes worthy of dinner parties include Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar, Salsify with Black Truffles and Porcini Mushrooms, Portobello Mushroom Pave with White Asparagus Vinaigrette, Indian Red Peaches with Vanilla Ice Cream (made with almond milk) and Banana Chocolate Tart with Caramel and Chocolate Sauces. Wine notes with each recipe remind readers that raw food can be complemented by a fine vintage without breaking any rules because “wine, at its most basic, is also an unadulterated creation, never rising above 118°F during its production.” The recipes tend to be labor intensive since the taste, textures and flavor of sophisticated raw food can’t be bought pre-packaged at the supermarket. But for those who want to reap the reported health benefits of raw food without sacrificing the luxurious taste of fine cuisine, the effort required for these recipes is worthwhile.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. –This text refers to an out of print or unavailable edition of this title.

Michel Roux: New Creative Techniques from a French Master Chef

Over his thirty years as a top chef, Michel Roux has developed a unique cooking style. Based on the classic French cooking of his Parisian apprenticeship, his cuisine has adopted a lighter, healthier approach, more in keeping with current tastes and reflecting the influence of his global travels. In this new book, Roux applies his outstanding talent and expertise to create an original collection of more than 130 recipes that can be achieved at home.

Breaking away from the typical appetizer-entrée-dessert organization of most cookbooks, Michel Roux features an innovative structure that leads the reader to a new, more insightful way of thinking about cooking. Arranged by method of cooking, the book mixes sweet and savory recipes together in chapters on sauces and marinades, steamed and poached dishes, pan-fried food, grills and roasts, and baking. By learning techniques and not just mechanically following recipes, home cooks gain real skills and understanding to apply to all of their cooking. Superb photographs clearly illustrate the sequence of steps in each technique as well as the finished dishes. Filled with the secrets of an accomplished chef, Michel Roux is an invaluable reference book and an inspirational companion that truly demonstrates the art of cooking.

About the Author

Michel Roux is a celebrated chef in the top rank of his profession. For thirty years he has been the chef-owner of the Waterside Inn in Britain, renowned for the high quality of its classic French cooking and a prized Michelin three-starred restaurant since 1985. Roux is regarded as one of the finest chefs in Europe and holds countless culinary honors. He has appeared in two television series and written several books with his brother, as well as two books on his own, Sauces and Michel Roux’s Finest Desserts. Worldwide sales of his books exceed 1 million copies.

More books by Michel Roux

Bills Open Kitchen

In Bills Open Kitchen, renowned Sydney-based restaurateur and chef Bill Granger presents dozens of effortless, inventive dishes for every meal of the day.Bill loves food that is fast and easy to prepare, yet still rich in flavors like Ham and Gruyére French Toast, Caramel Chicken, and Banana Maple Upside-Down Cake. Bill believes cooking is a time to kick back and relax. You won’t find any complicated steps or fancy equipment here – just simple, straightforward, delectable dishes. And all infused with the welcoming, celebratory spirit of Australia.

About the Author

Famous for the communal table at his tiny Sydney cafe, Bill Granger was serving his parents breakfast in bed by the time he was five. He opened his first restaurant, bills, when he was only 22 and quickly made his reputation with simple scrambled eggs and ricotta hotcakes. Even the New York Times sings his praises as the “egg master of Sydney”. Today, his simple no-fuss cuisine is loved by the rich and famous, not to mention the loyal band of locals who regularly dine at bills and bills 2. With two best-selling cookbooks behind him, Sydney Food and bills food, Bill has been a contributor to numerous publications, including the ABC delicious, magazine.

Bills Food

For Bill cooking is a time to relax, and meals should be stress-free and sociable (his restaurant, bills, is famous for its one communal table). bills food focuses on the pleasures of cooking, eating, and sharing food with friends. His straightforward recipes reflect the casual, comfortable Australian lifestyle, and strike the perfect balance between the exotic and the familiar. The ingredient lists are short, and the sweet (and savory) results are spectacular. There are no complicated steps, and no fancy equipment is required. The stunning photographs accompanying each recipe are sure to spark both creativity and hunger in home cooks, and just might inspire them to head for the simple life down under.

About the Author

Famous for the communal table at his tiny Sydney cafe, Bill Granger was serving his parents breakfast in bed by the time he was five. He opened his first restaurant, bills, when he was only 22 and quickly made his reputation with simple scrambled eggs and ricotta hotcakes. Even the New York Times sings his praises as the “egg master of Sydney”. Today, his simple no-fuss cuisine is loved by the rich and famous, not to mention the loyal band of locals who regularly dine at bills and bills 2. With two best-selling cookbooks behind him, Sydney Food and bills food, Bill has been a contributor to numerous publications, including the ABC delicious, magazine.

Rick Stein – Mediterranean Escapes

Amazon.co.uk
A favourite pastime of the English — whenever the sky is grey — is to thumb lovingly through sumptuous recipe books such as Rick Stein’s Mediterranean Escapes and be transported to sunnier climes while (simultaneously) being inspired to tackle these delicious-sounding recipes. To read this book is very much like entering the exotic world the author unfolds for us, and Stein’s culinary journey takes us through all the islands and along the coast of this exquisite region. For Stein, this is as much a book about the striking personalities he met along the route as he located the region’s finest cuisine. And as the people he met reminded him over and over again, culinary ‘trends’ are simply not considered in this region: the crucial thing is the quality of the ingredients and who are the best producers of such essential commodities as olive oil.

All of this, of course, chimes perfectly with Stein’s own views on such issues, and he commendably ignores the various trends currently driving much cookery, presenting to us here a hundred recipes, including Feta and Mint Pastries, Corsican Oysters with a Pernod and tarragon dressing, along with many others that will inspire and delight. It’s a battered cliché to say how essential impressive photography in a cookery book such as this is, but Earl Carter deserves particular commendation here for showcasing Stein’s creations. –Barry Forshaw

Heat Magazine, September 1, 2007
An antipasti antidote to the greasy chips and soggy anorak of an excuse for summer that we’ve had to put with, every page of this book is a ray of sunshine. Beautiful photographs of bell towers in Corfu and Corsican coastlines will make you wish you were born the child of a peasant fisherman, while the food will make make you rejoice for your KitchenAid mixer and that Global knife collection. Packed full of mouth-watering delights like Sicilian rice balls with ham, peas, saffron and provolone cheese, grilled stuffed mussels from Catalonia and a decent pudding section, featuring Moroccan orange salad and a fabulous chocolate and ricotta tart, this book will transport you to where the living is easy and the cooking is simple and hearty. The summer you wished you’d had – in hardback.

Rick Stein’s French Odyssey

Inspired by his gastronomic journey through the waterways of Southern France, Rick Stein’s French Odyssey is a delightful exploration of French culinary traditions. Rick’s gastro-tour took him along the Canal du Midi, from the Atlantic to the Mediterranean, as he sampled the local delicacies. Among the recipes he’s gathered here are the classics—Pissaladière, Bouillabaisse, Cassoulet, Tarte Tatin—as well as new takes on traditional ingredients, including Rabbit with Prunes and Polenta, Seared Foie Gras on Sweet Corn Pancakes, and Prune and Almond Tart with Armagnac.

Jamie’s Italy

Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In Jamie’s Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy’s influence reaches us all. On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie’s inimitable way. From Parma ham to Parmesan, from pannetone to panzanella, Jamie’s new book will transport you to Italy or at least bring Italy home to you.

The Dave Myers and Si King Hairy Bikers’ Cookbook

Following a critically-acclaimed pilot programme earlier this year, and a phenomenal public reaction, the New Year sees the arrival on BBC TWO of a highly unusual documentary series presented by two warm, funny, life-long foodies.

Dave Myers and Si King are big, bearded bikers who met 17 years ago behind the scenes of a Catherine Cookson drama. Having discovered a mutual passionate love of food, travel and adventure, they pack up their panniers, rev up their bikes, leave their wives and girlfriends and head off in search of authentic culinary and cultural experiences in all corners of the world.

With their friendly charm and infectious enthusiasm, the lads are welcomed with open arms by locals of all ages.

The BBC has commissioned 12 programmes which are due for transmission in two parts: six early in the New Year and another six later this year.

Film crew in tow, Dave and Si are off on six quests: Namibia, Isle of Man and Ireland and Transylvania for this first series, with Turkey, Vietnam and Mexico lined up later in the year.

Following the pilot programme in which the boys explored Portugal, The Daily Telegraph explained that Dave and Si “are two hirsute, chubby, middle-aged, bike-riding foodies – not professional chefs… but food lovers, who seem to know their onions and like to ‘you know, give it a go’… they’re rather engaging companions, their passion for grub shines through, and it adds up to an improbably enjoyable hour.”

Time Out said: “Essentially they whizz around picturesque foreign locations, cook tasty-looking meals by the roadside, get drunk on fine wines and then charm anyone who crosses their path into giving them more food and wine. Nice work if you can get it… in the company of this disarming pair… this is quirky, likable stuff.”

The Daily Mirror commented: “Simon King and his cuddly best mate Dave Myers aren’t professional chefs, but they’re absolute naturals in front of the camera. Their infectious enthusiasm for good grub makes them jolly company… and if these two can knock up a fish stew on a camp stove, how hard can it be?”

The Evening Standard agreed: “It is hard not to be won over by the pair’s enthusiasm.”

And the Radio Times said: “What a feast The Hairy Bikers’ Cookbook was: just two blokes, clearly the closest of mates, off [on] a gastronomic tour of Portugal. This delightful programme gave us an insight into the culture and cuisine of a fascinating country, and reminded us just how much fun a simple, uncluttered, good-humoured (and sometimes intoxicated) amble around unfamiliar territory can be.”

Momma Cherri’s Soul in a Bowl Cookbook

The first book from Charita Jones (a.k.a Momma Cherri) is a wonderfully colorful collection of soul food recipes. Soul Food is the food of the deep south of America, borne out of the deprivations of slavery, where a variety of ingredients and dishes, some unique and some shared with other parts of the world, come together to make up a joyous cuisine of spice and flavor. Momma Cherri has taken her version of Soul Food and transplanted it to Britain – fried chicken, ribs, jambalaya, gumbo, prawns, black-eyed peas, sweet potatoes, mash, cornbread, key lime pie, pecan pie, pancakes and waffles. What gives soul food its soul? Simple: it’s a cuisine born when you have far more love than money! With stunning photography by Peter Cassidy, this is a brilliant book showcasing a great array of soul food classics given a unique twist by Momma Cherri, and now available in paperback.

Nobu: The Cookbook

Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Nobu: The Cookbook represents the current state of play. Exquisite, expensive, and breathtakingly stylish, this food is designed to impress with its artful simplicity. Perhaps the two most representative dishes are the most celebrated: the New-Style Sushi, in which raw fish is given a sizzling dressing of hot oil; and the beautiful Black Cod with Miso, marinated in sake, mirin, and miso for three days then grilled and baked and served with a single ikebana-like spear of pickled juvenile ginger. Altogether a beautiful production.

There are aspects of this cooking, however, that for all its glamour may require the turning of a blind eye. How many home cooks will be prepared to disembowel a live octopus? And eyebrows may be raised among environmentalists at Nobu’s championing of Arctic sea bass, a fish known before its cosmetic rechristening a few years ago as Patagonian tooth fish and that is likely to become extinct within three years through illegal overfishing in the southern oceans. Food for thought. –Robin Davidson, Amazon.co.uk

From Publishers Weekly
Nobuyuki Matsuhisa began his career modestly swabbing floors and carrying fresh fish at Tokyo’s venerable Matsuei, where he learned the sushi-making secrets that underpin “Nobu” food. Next he worked in Peru and Argentina, adding Latin-American influences to his repertoire. When he opened his flagship Matsuhisa in Beverly Hills in 1987, it was the first step in the making of an international superstar of Japanese-inspired cooking. The interplay of celebrity with fine dining is important to Matsuhisa. Illustrated by stunning photographs byFumihiko Watanabe, the exciting ideas presented here are challenging and full of expansive knowledge. The compositions range from the relatively simple Oysters with Nobu’s Three Salsas to the complex Scallop Filo with Truffle Yuzu Sauce or the signature Latin-style Octopus Tiradito. Many of the dishes present traditional ingredients in fresh interpretations: Chilean Sea Bass with Black Bean (Chinese-style) Sauce, Monkfish Pƒt‚ with Mustard Su-miso Sauce, the Sea Urchin Roe Meringue topped with Frothing Blue Crab, or the Black Cod with Miso (business partner Robert De Niro’s favorite). Many of the traditional Japanese and fresh seafood ingredients will be difficult to find. But since more North Americans are being turned on to sushi as a new way to enjoy fresh fish, this is the perfect time to introduce Matsuhisa to a wider audience.

Copyright 2001 Cahners Business Information, Inc.

Nobu Now

Nobu Now, by food master and restaurateur Nobuyuki Matsuhisa, is a challenging book for the cook in this sense: Can you even begin to find these ingredients? And, having found the ingredients, can you decipher the code-written recipes well enough to come anywhere near the picture-perfect results tantalizing you on page after page? You just might be better off booking a reservation into one of the dozen Nobu restaurants scattered about the world and let seasoned professionals ease you in to a world of food that descends from the heart of Japanese fairy tales.

If this isn’t a cookbook but a food book come to us mere mortals from the absolute heights of food porn, well, what a delicious book it is. Why take home a copy of the menu from Nobu when you can take home the book and page through so many glorious and exotic food possibilities, Hamo and Foie Gras with Japanese Truffle Sauce, say. “I am proud,” Nobu Matsuhisa writes, “that Nobu cuisine remains, beyond any doubt, quintessentially Japanese… as I have explored ingredients in those other countrues, and as I have learnt from their cuisine… this style has acquired a greater simplicity, and has come to display a kind of serenity.” Praise must be shared with photographer Eiichi Takahashi who has managed to capture this serenity in stunning photos.

Nobu Matsuhisa is like those few mountaineers who are so far beyond anyone else’s skill level that, should they get in trouble on a mountain, there’s no one on earth with enough talent to rescue them. Nobu exists in a world of his own making. Nobu Now is the proof in the pudding. –Schuyler Ingle

Product Description
Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting.

As one of the most celebrated chefs today, Nobu Matsuhisa is also one of the most international. His ever-expanding worldwide empire of fashionable restaurants now numbers thirteen, and they remain very much the places to eat and to be seen in each city.

His first book, Nobu: The Cookbook, a collection of his favorite seafood recipes, was an international bestseller. Nobu Now presents an exhilarating taste of how Nobu’s repertoire has continued to develop, enriched by his travels and experience in South America, the United States, and Europe, and by the cuisines of the nations in which his restaurants operate. Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make.

You will find unique delights such as King Crab White Soufflé and Octopus Carpaccio, with nods to Western haute cuisine in dishes like Baby Turban Shells with Escargot Butter Sauce. A Mediterranean flair is evident in White Fish Somen with Pomodoro Sauce and in Black and Red Rice Risotto. Recipes such as Coriander Soba and Sea Eel “Fish and Chips” give expression to his ingenious brand of fusion cuisine.

For the first time Nobu ventures beyond seafood and shares the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding.

Nobu’s inspired desserts also encompass a broad reach of intriguing flavors and textures. Bamboo Jello and Banana Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup with Apricot Ice Cream and Fruit Sake remind us of the basic Japanese sensibility underpinning all his food.

Indeed, the essence of Japanese cuisine—using simple techniques to bring out the flavors in the best of ingredients—is still at the heart of Nobu’s cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore—light, modern, clean, and fresh.

Pierre Gagnaire: Reflections on Culinary Artistry

Pierre Gagnaire grew up on the outskirts of the industrial city of Saint-Ètienne-a gastronomic wasteland in central France. And so the soon-to-be legendary French chef found himself free of culinary ties, thus free to choose and mix ingredients as he pleased and free to disregard traditions, but always driven by logic and good taste.

Since he opened his first restaurant in 1980, Gagnaire has become famous for the architectural nature of his dishes-sometimes horizontal, sometimes vertical, they are always structured with a deep sense of rhythm. His highly personal cooking combines fantasy and poetry with technical mastery and is widely considered France’s most innovative and exhuberant chef.

Gagnaire’s superb culinary rhythm leads naturally to a final dish, dessert, which brings a sweet counterpoint to the savoriness of his main courses. For him, these final recipes are not afterthoughts, but the appropriate end to a complete creation. Beautiful color images by renowned food photographer Jean Louis Bloch Linée’s reveal the richness of these incredible creations.

About the Author
Pierre Gagnaire is the Michelin three-starred chef famous for his highly personal cooking, which combines exceptional creativity and a mastery of technique. He was born into a family of restaurant owners and opened his first restaurant in 1980 in the centre of Saint-Étienne. In 1996 he opened his third restaurant, his first in Paris, a stone’s throw away from the Champs-Élysées. The BBC touted Sketch, his newest venture in London, as “a glittering combination of food, art, and design…one of the country’s most extraordinary restaurants.

Cooking with David Burke

From Publishers Weekly
Burke’s attention to the details of culinary preparation and his instinctive eye for food as art are well-known and reflected in this accomplished book. In his chapter “Small Things/Large Flavors,” for instance, Burke discusses pantry basics and batterie de cuisine. Tools and garnishes are detailed first, followed by chapters on “building a dish” with fish, shellfish, fowl and meat. Flavored oils, vinaigrettes and sauces merit their own chapter, as do appetizers and small meals. Burke demonstrates his flair for presentation not only in the food itself, but in table setting and ambiance suggestions for the dining room. “Chili looks best in pottery, fish looks best on porcelain,” he says. The final chapter on presentation reveals Burke’s whimsical approach to trompe l’oeil in serving food: consomme can be served in a brandy snifter, and breadsticks in a vase. Though such notions might suggest an overly refined palate, Burke serves food that is hearty and unpretentious, such as a black bean soup with shrimp and jalape?o jack cheese quesadillas topped with salsa. More ambitious dishes, such as barbecued squab with cheddar corn cakes, onion and pistachio marmalade, and pistachio wafers still appear surprisingly accessible. Directions are clear and succinct, with substituitions offered for exotic or seasonal ingredients. Home cooks who entertain frequently will find this book a trove of ideas, while aspiring professional chefs will get realistic insights into the long hours and hard work required to succeed in food service. Photos not seen by PW.
Copyright 1994 Reed Business Information, Inc.

From Library Journal
Burke is executive chef of a popular, elegant Manhattan restaurant. With food writer Reingold, he presents his culinary philosophy (including a 20-page bio-graphical sketch) and his favorite recipes. His delicious Pastrami Salmon is here, along with other unusual starters, soups and small meals, entrees, and desserts. There are also chapters on flavored oils and sauces and on “small things, large flavors” (fresh-herb wafers, ginger puree). Although some of the recipes call for exotic/expensive ingredients or are time-consuming to prepare, others are relatively easy, and the instructions are clear. For area libraries and other larger collections.
Copyright 1994 Reed Business Information, Inc.

David Burke’s New American Classics

From Publishers Weekly
Starred Review. In this original and challenging cookbook, meatloaf is a starting point rather than a destination. Having introduced the world to smoked salmon pastrami and goat cheese lollipops, the executive chef and co-owner of davidburke & donatella is known for his quirky, often humorous sensibility in the kitchen. Here, he turns his attention to American comfort food. The guiding principal is that once a cook masters a classic recipe, he or she can transform it into haute cuisine—and then use the leftovers to create something else entirely. Eggs benedict is transformed into a Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa; the following day it becomes Bacon, Potato, and Eggs Strudel. It’s in these second-day dishes that Burke displays his whimsy. Few cooks, after all, make Oatmeal Gougères, Barbecued Chicken Sticky Buns, and Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries at home. These are convenient, creative solutions, but they are not shortcuts; even the “classics” go a few steps beyond basic and require considerable skill and time. The results, however, are almost always worth the effort. 16 pages of color photos. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
A unique and clever approach to cooking raises this cookbook above its rivals in the genre of cookbooks based on restaurant cuisine. Celebrated New York chef Burke presents each dish in three separate and distinctive guises: classic, contemporary, and second day (leftovers). This tripartite approach allows him to address cooks possessing different levels of expertise and sophistication. Burke creates a simple pot roast made from beef brisket festooned with standard root vegetables. The same piece of meat with ginger, spices, rice wine, and soy sauce becomes a very modern Asian pot roast. Leftovers from either of these recipes may be shredded and mixed with barbecue sauce and chopped peppers for an elegant Sloppy Joe. Burke’s imagination roams free: his spareribs call for replacing the bones with asparagus spears. A large number of these recipes require advanced kitchen techniques so that only the most experienced cooks will have the skills to reproduce Burke’s results. Color photographs help guide when the instructions alone fail to communicate the chef’s intent. Mark Knoblauch

Copyright © American Library Association. All rights reserved

Asian Flavors of Jean-Georges

From Publishers Weekly
Vongerichten is a culinary adventurer, and for those cooks eager to expand their own horizons, this is a welcome record of the chef’s passion: the food of Thailand, China, India, Vietnam—indeed, all of Asia—passed through the filter of his inimitable creativity and classic French training. Featuring recipes for the food he serves at his Asian fusion restaurants—Spice Market, Vong and the recently closed 66—these recipes are not for the timid or the time-pressed, but they do open a world of exciting tastes to those cooks willing to put in the time. Requiring an augmented pantry (food sources are suggested by the author) and a taste for sometimes unfamiliar flavors, the recipes are clear and results worth the effort. Crunchy Potato Salad includes radishes, chili, vinegar and just a little sugar in a lively alternative to common oil- or mayonnaise-based dressing. The recipes in the appetizer chapter are the most complicated, requiring a minimum of 10 ingredients and eight or nine steps. But further along, Beef Brisket with Onions and Chile, representing, he says, his own Alsatian-Jewish-Chinese… roots and the things I love, is simple and offers a piquant surprise. Among the many virtues of this book is how quickly the cook will use that nam pla sauce that’s been loitering in the fridge for years. The recipes offer a new perspective to the jaded palates of Western cuisine. Photos throughout. (Oct.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

The world’s great Asian chefs hail Jean-Georges:

“I am Japanese so it’s a given that I am good at arranging Asian food. Jean-Georges is not Asian but he is excellent at incorporating Asian influences into his own food, and coming up with ingenious combinations. Congratulations to Jean-Georges on the publication of this wonderful book with Asian flavors!”
— Nobu Matsuhisa, chef and owner, Nobu & Matsuhisa restaurants worldwide

“Once again you have managed to give a very unique Jean-Georges twist to the Asian food traditions, safeguarding and respecting the very essence of them, which in my opinion is a harmony of sweet, sour, salty, and just the right amount of spiciness. It creates an explosion of flavors in your mouth and a culinary experience that clings to your taste buds long after you’ve left the dining table.”
— Norbert Kostner, executive chef, Bangkok’s Oriental Hotel

“Asian Flavors of Jean-Georges, a savory chef d’oeuvre . . . This book of astonishing and imaginative recipes demonstrates that Jean-Georges, a fusion pioneer, remains as passionate a culinary explorer as he is a perfectionist of Asian-style cuisine. Anyone who prepares these fresh, aromatic, and seductive dishes will feel that they, too, have traveled the spice routes and street food markets of Southeast Asia. ASIAN FLAVORS presents a unique and nuanced palette of taste sensations by one of my favorite food artists.”
— Susur Lee, chef and owner, Toronto’s restaurants Susur and Lee

“Reading Jean-Georges’s latest book is a definite temptation to head straight to the kitchen right away. I draw tremendous inspiration from this respected chef and good friend’s artistic creation of exotic Asian cuisines with magical doses of Western sophistication. This book is definitely a work of culinary art that will have a permanent place among my collection of favorite cookbooks.”
— Jereme Leung, founding chef and part owner, Shanghai’s Whampoa Club

Jean-Georges Vongerichten Cooking Mussels Recipe in New Book

Star chef Jean-Georges Vongerichten preparing Mussels Steamed with Lemongrass, Thai Basil, Dried Chile, and Coconut Juice from his new book Asian Flavors of Jean-Georges:

Gordon Ramsay’s Fast Food

Book Description
Throw away the takeaway menus, ready meals and convenience foods! These days everyone wants fast food but at the same time they want to eat well. And there’s no one better than Gordon Ramsay to show you how to cook real food fast and make it taste delicious too!

With his unique style, high voltage energy and passion for good food Gordon shows how to get a great meal on the table in less time than it would take to have a takeaway delivered. Taking his theme from the new series of C4’s The F Word, this latest book is packed with ideas for 5-minute snacks, 10-minute main courses and 30-minute menus for all occasions. A cookbook for the way we live today Gordon Ramsay Fast is the stunning follow-up to his fabulously successful Sunday Lunch.

Synopsis
Throw away the takeaway menus, ready meals and convenience foods! These days everyone wants fast food but at the same time they want to eat well. And there’s no one better than Gordon Ramsay to show you how to cook real food fast and make it taste delicious too! With his unique style, high voltage energy and passion for good food Gordon shows how to get a great meal on the table in less time than it would take to have a takeaway delivered. Taking his theme from the new series of C4’s “The F Word”, his new bestseller is packed with ideas for 5-minute snacks, 10-minute main courses and 30-minute menus for all occasions. A cookbook for the way we live today, “Gordon Ramsay Fast” is the stunning follow-up to his fabulously successful “Sunday Lunch”.

Gordon Ramsay’s Sunday Lunches

Gordon Ramsay’s aim is to get us all cooking up a storm and sitting down at the table with friends and family to share lunch on Sundays and at other leisure times.

Gordon Ramsay Makes it Easy

Book Description
Gordon Ramsay Easy sees Britain’s most celebrated chef moving out of the restaurant and into the home kitchen. Having reached his zenith in the culinary establishment, Gordon is now focusing on making his food accessible to a wider audience. This book features dishes which have all the hallmarks of Gordon’s cooking – the best ingredients, great taste combinations, superb culinary skill – but the overall feel is more informal and the emphasis is on ease of preparation and simple techniques. Arranged around actual meals – Breakfast & Brunch, Great Fast Food, Family Lunches and Posh Dinners, Summer Bar-B-Qs and Cooking for Crowds, Bellinis & Blinis and Romantic Dinners for Two, High Teas and Midnight Feasts – each chapter contains 6-10 recipes either arranged as a selection or as menus. In addition, each chapter features a classic dish – such as an omelette, risotto, souffle, sauce or style of pastry – which Gordon demonstrates in close-up step-by-step photographic detail. The end result is therefore a great selection of dishes and an invaluable culinary handbook. Glorious photographs, 100 sophisticated but effortless recipes, and smart graphic design will make this book a must for all Gordon Ramsay’s fans.

Nobu West

Synopsis
Nobu Matsuhisa is in a class of his own and his restaurants remain very much the places to eat. In “Nobu West”, the first of his books to be written and published originally in English, he collaborates with Mark Edwards, Head Chef at Nobu London to create over 120 Westernised Nobu recipes. Working with seasonal produce in the kitchens of the Nobu restaurants in London, Nobu and Mark have made the unique Nobu repertoire more accessible, simpler and even more delicious. The range of recipes include: Crispy Skin Poussin with Spicy Lemon Garlic, Dover Sole with Spicy Onion Ponzu, Iberian Pork with Soy and Ginger, Mediterranean Shrimp Ceviche, Rice Pizza and Suntory Whiskey Cappuccino. Filled with advice on sourcing and preparing ingredients and essential cooking techniques, the book is immediately more accessible to those less familiar with Japanese food and culture. Enticing photographs of the finished dishes by master Japanese photographer Eiichi Takahashi, as well as numerous step-by-step sequences act as an invaluable guide to the cook and make this one of the most beautiful cookbooks of 2006.

Pierre Gagnaire: Reinventing French Cuisine

Book Description
Pierre Gagnaire is considered one of the best chefs in the world, and two of his restaurants have received three Michelin stars
Chefs worldwide have been influenced by his innovative culinary approach
Includes recipes spanning the entire course of his groundbreaking career

Pierre Gagnaire is considered one of the most innovative and artistic chefs working today, renowned for his dazzling combinations of flavors, textures, and ingredients. The owner of restaurants in Paris, London, Hong Kong, and Tokyo, Gagnaire has become synonymous with adventurous and iconoclastic cooking.

Now, in Pierre Gagnaire: Reinventing French Cuisine, the legendary chef tells the story of his 40-year journey to culinary superstardom. Featuring reflections on Gagnaire’s life and work, along with 40 of his favorite recipes, this is less a cookbook than an inside look at the making of a great chef.

Organized chronologically, the book begins with Gagnaire’s training and follows him to his restaurants in St.-Etienne and Paris, which were both awarded three Michelin stars, and beyond. The accompanying recipes—whether a simple potatoes au gratin; an elegant combination of white cabbage, buffalo mozzarella, and caviar; or a savory potato gnocchi with saffron, artichoke, and roasted hazelnuts—are drawn from each period in Gagnaire’s life, showing his early influences, the development of his vibrant signature style, and his ongoing experiments in modern French cuisine.

About the Author
PIERRE GAGNAIRE was born into a family of restaurateurs and opened his first restaurant in 1980 in St.-Etienne. In 1996 he opened his third restaurant, his first in Paris, and now also owns restaurants in London, Tokyo, and Hong Kong. He is the author of Stewart, Tabori and Chang’s Pierre Gagnaire: Reflections on Culinary Artistry. PETER LIPPMANN is an American-born photographer who has worked in Paris for 25 years. He publishes regularly in Vogue, the New York Times Magazine, Marie Claire, and Le Figaro.

Tetsuya

Amazon.co.uk Review
Tetsuya Wakuda is a true artist. Inspired by the ingredients native to his adopted country (Australia), and the techniques and flavours of his birthplace (Japan), Tetsuya combines them to complement and highlight each other in the simplest ways to bring out the most complicated flavours. For those of us unfamiliar with his reputation, Tetsuya comes with a glowing forward by Charlie Trotter that refers to Tetsuya in the same breath as Alain Ducasse, Daniel Boulud and Thomas Keller, and rightly so.

Tetsuya’s presentation is perfection. Details such as minute brunoise and matchstick julienne are beautiful to behold, but it’s his ethereal marinades, and his thoughtful use of Asian influence with ingredients such as fresh ginger and garlic, soy, mirin and wasabi, that make his dishes so memorable, and which allow us mere mortals to follow his recipes successfully. At Tetsuya, meals are presented as numerous small dishes, but you can multiply any of his recipes to work as main courses. “Linguine with a Ragout of Oriental Mushrooms” is simple to prepare, and bursts with the rich, earthy flavour of exotic mushrooms brightened by hints of garlic, sake, mirin, tomato and chile. “Tartare of Tuna with Goat’s Cheese” requires sushi-quality tuna, but if you can get it, this dish is quick and easy and luscious with fresh, creamy goat cheese, and lively with cayenne, garlic, ginger, white pepper, and anchovies. Not all of Tetsuya’s creations are Asian-influenced. There are many magnificent European-style dishes such as “Salad of Sea Scallops with Asparagus and Beans”, “Venison with Roasted Shallots and Morels” and “Granny Smith Apple Sorbet with Sauternes Jelly”.

Stunning photographs of dreamy dishes and delightful bits of commentary separate recipes laid out like poetry to make this a culinary page-turner and a gift-worthy coffee-table book. Without a doubt, Tetsuya would make an exciting addition to the kitchen collection of gourmets who love to cook with such ingredients as market-fresh produce, sushi-quality fish and shellfish, fresh venison, squab and guinea fowl. –Leora Y Bloom

Synopsis
Tetsuya Wakuda is widely considered Australia’s finest and most origianl chef. In this book, he shares his story, his recipes and his passion for the good things in life. Arriving in Australia in 1982 with nothing more than a small suitcase and a love of food, he worked his way up from kitchen hand to master chef. His restaurant Tetsuya’s opened in 1989 as a tiny shop front in the Sydney suburb of Rozelle.

Jean-Louis, Cooking With the Seasons: Cooking With the Seasons

The Art of Jean Louis – Food almost too beautiful to eat!, March 15, 2005
By G P Padillo “paolo” (Portland, ME United States)

Lucky me, this book’s release party fell on my 30th birthday at Lloyd’s Books in Georgetown, which was owned by a friend. Jean Louis (and photographer Fred Maroon) were there, with Jean Louis turning out a good number of the dishes seen here in the book. Even though I’d eaten at his restaurants, this was a remarkable birthday for me with friends and Jean Louis in the middle of it all.

I’ve treasured this gorgeous book all these years and glad to see it’s still out there. I’ve never made a single dish (though I’ve gotten plenty ideas) from the book, it is a stunning piece of work and Palladin’s unfussy, “regular guy” spirit comes through.

The perfect coffee table book for cuisine junkies!

One of the Greatest Chefs…not so great book., July 21, 2004
By L. Stillwell

As much as I loved the food at Napa and the Watergate. This book is not a book for the serious cook/chef. When the recipe for stock includes V-8 juice, one knows the recipes have been completely overhauled for the “cooking for dummies” dummy. Also, not significant to the quality of the book, the photos, although artistic are not realistic. Never had I ordered a plate a one of Jean-Louis Palladin’s restaurants and received such overly manicured food. I believe the photos were designed to appeal to those who appreciate the style of the 1980’s. Save your money and purchase one of Ducasses’ books.

Breathtaking, June 17, 2002
By biff lagermouth (new york, ny USA)

This is without question the most visually stunning “cookbook” I have ever seen. I put cookbook in quotes because I think the objective was to show food as art, and not to give people ideas as to what to throw on the stove tonight.

The contemporary, high-tech photography gives a masterful interpretation of Jean-Louis’ creative brilliance. Just as Jean-Louis prefesses that great cooking enhances and does not interfere with great ingredients, the photography beautifully allows his creations to be the stars. Rather than using traditional settings, it uses light and shape to make the dishes jump off the page. Jean-Louis may be the most important chef ever to come to these shores (according to other chefs), and thankfully he teamed up with a photographer who could match his prowess.

From a practical standpoint, while replicating the recipes might be prohibitive technically, creatively and financially, the presentations will give anyone ideas for wowing dinner guests just in terms of layout and colour.

Some cookbooks are useful, some are even masterful – but this one is truly inspired.

Grand Livre de Cuisine: Alain Ducasse’s Desserts and Pastries

In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here— mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes.

The book’s 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit– stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors’ masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries.

Organized by main ingredient, the Grand Livre’s structure epitomizes Ducasse’s philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient’s true nature—not mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal “architecture” of some of the more complex creations.

About the Author
ALAIN DUCASSE is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athénée in Paris, Alain Ducasse at The Essex House in New York, and Beige in Tokyo. In 25 years as a prominent chef, he has not only developed expertise in the culinary arts but also become successful as an educator and publisher.

FRÉDÉRIC ROBERT has spent the last 25 years working side by side with Alain Ducasse, overseeing all the pastries, desserts, and breads for his restaurants. He has received numerous culinary awards.

The Provence Of Alain Ducasse

Alain Ducasse has a grounded obsession, a secret garden, a protected territory – namely, Provence. It’s in Provence that he plays around with his ideas and his flavors, and it’s Provence that provides him with a place where he can catch his breath. Ducasse is, of course, familiar with all the well-known locations, but in this book he chooses to highlight places off the beaten track, the best markets, wineries, villages, the best terraces to have your aperitif. In each chapter, you will find those addresses and phone numbers for guidance. He even includes many recipes to inspire you in the kitchen. The Provence Of Alain Ducasse explores this legendary region, a place full of charm where you can discover something new every day.

Grand Livre De Cuisine

Book Description
An Alain Ducasse Book

World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years.

Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to American professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, and so on). Illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference-and inspiration-for years to come.

About the Author
- Alain Ducasse is regarded throughout the world as one of the most prominent French chefs, and he is driven to share his passion through his businesses. Along with three gourmet restaurants, Restaurant Plaza Athénée in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school.

Ducasse Made Simple: 120 Recipes from the Master Chef Adapted for the Home Cook

Product Description
In this sumptuous book, Sophie Dudemaine—one of the bestselling cookbook authors in France—has selected and simplified 100 recipes from Alain Ducasse’s encyclopedic Grand Livre de Cuisine. While retaining the spirit of Ducasse’s recipes, Dudemaine has made the world-renowned chef’s cuisine accessible to every home cook. In addition, Linda Dannenberg, the author of more than 20 books on French cooking and culture (as well as Stewart, Tabori and Chang’s Perfect Vinaigrettes), has tested and adapted the recipes for an American audience.

The book includes a wide range of starters such as pumpkin velouté soup and scallop salad; entrées such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck à l’orange; side dishes such as pesto pasta and risotto with zucchini and parmesan; and desserts such as apricot tarts, macaroons with mascarpone, and caramel ice cream, among many other delights. Recipes range from classic French dishes (foie gras, chicken fricassée, and crêpes Suzette) to international favorites (lobster Newburg and veal saltimbocca).

Whether preparing meals for family, friends, or entertaining, home cooks of every ability will enjoy creating their own cuisine à la Ducasse.

About the Author

Alain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athenée in Paris, Alain Ducasse at the Essex House in New York, and Beige in Tokyo. In 25 years as a prominent chef, he has also become successful as an educator and publisher.

Sophie Dudemaine is a bestselling cookbook author in France. More than 1.5 million copies of her books—which feature easy, original, and quick-to-prepare recipes—have been sold.

Linda Dannenberg writes about European cuisine, travel, and decorative arts for publications including Wine Spectator and Travel & Leisure. She is also the author of Stewart, Tabori and Chang’s Perfect Vinaigrettes and True Blueberry.

Spoon

Synopsis
Spoon is the brainchild of chef Alain Ducasse, in partnership with hotelier Ian Schrager. It is the restaurant in London’s contemporary hotel, The Sanderson, and this book brings together a selection of the recipes on offer there. With more than 200 recipes drawing on American and Latin influences, the book includes dishes ranging from Ceviche to pork or shrimp ravioli, and then on to Youmkoumg soup. Readers can be as subtle or adventurous as they like, and rather than insisting that its recipes should be slavishly followed, the book deliberately encourages creativity, suggesting only that cooks should adhere to a comparable composition of flavours.