Synopsis
Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world’s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse’s famous vegetable “cookpot” and Hermé’s ispahan to Ripert’s bluefin tuna and Boulud’s sea bass, each volume in My 10 Best offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
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About the Author
Born in les Landes, France, 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 Michelin three-starred restaurants. He had invented a new manner of being a chef, combining the creation of new restaurants, innkeeper, publisher, and mentor. Insatiably curious about the diversity of world food, Ducasse owes a great deal of his success to his passion to teach from his experience and knowledge.
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