• Alain Ducasse has developed a culinary know-how over a quarter of a century that he is now sharing in this demanding work of over 700 recipes illustrated by more then 1,000 photographs.
• Le Grand Livre de Cuisine d'Alain Ducasse, prefaced by Jean-François Revel of the French Academy is intended for professional chefs and all lovers of good cooking.
• Alain Ducasse, a teacher and trainer, called on five chefs who are among his closest collaborators in writing this book: Jean-François, Franck, Didier, Patrick and Benoît. Those five men probably have the closest understanding of his cuisine and share his love for flavor and French gastronomy.
• In this sumptuous book, Alain Ducasse takes us on a culinary journey for both eye and palate, demonstrating that presentation and finish are as important as the food itself.
• In Le Grand Livre de Cuisine d'Alain Ducasse he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years.
• Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An extensive appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, compound butters, and so on)
• Written in collaboration with five acclaimed French chefs and 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.
• Great cooking is based on the authenticity of the products, quality and freshness. Therefore, this book is organized on that basis, featuring more than 90 products, from asparagus to poultry.
• Le Grand Livre de Cuisine d'Alain Ducasse is ideal for chefs on various levels. There is an initial very detailed index of recipes, together with a second more general index for seeking out all of the components. So you can get into the work by way of the product, the sauce, the bases, or via the recipe itself.
• The recipes are illustrated by a picture of the completed dish on a white plate.

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.