Ducasse Made Simple by Sophie: 100 Recipes from the Master Chef Simplified for the Home Cook (Hardcover)

by Alain Ducasse (Author), Sophie Dudemaine (Author)

Editorial Reviews

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.

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Product Details Hardcover: 200 pages Publisher: Editions Alain Ducasse (September 1, 2008) Language: English ISBN-10: 2848440422 ISBN-13: 978-2848440422 Product Dimensions: 9.8 x 7.6 x 0.9 inches Shipping Weight: 2.3 pounds (View shipping rates and policies) Average Customer Review: 4.2 out of 5 stars See all reviews (4 customer reviews) Amazon.com Sales Rank: #260,772 in Books (See Bestsellers in Books)

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4 Reviews 5 star:  (3) 4 star:    (0) 3 star:    (0) 2 star:  (1) 1 star:    (0)           Average Customer Review 4.2 out of 5 stars (4 customer reviews)		Share your thoughts with other customers:
Most Helpful Customer Reviews 4 of 4 people found the following review helpful: 5.0 out of 5 stars I beg to differ..., December 8, 2008 By  Andrea Thurm (Bronxville, NY) - See all my reviews (REAL NAME)    Though I have only made 3 recipes as of this writing - the mushroom omelette, the steak with a red-wine shallot sauce and the veal medallions with tomato sauce where I substituted boneless chicken breast for the veal - I wanted to write because all have been absolutely spectacular, not at all "pedestrian". The omelette, while more labor intensive than a simple omelette, was well worth the extra time and effort. The tomato sauce is delicious, and the butter used to baste the veal, or in my case, the chicken, truly transforms the dish into something special - especially if you use French butter. I agree that there is nothing exactly new about a red-wine shallot sauce - but the slow cooking in the oven is different and coaxes more sweetness out of the shallots. The final reduction and butter enrichment results in a fondu or confit which is more intensely flavored and less aggressive than, for instance, Daniel Boulud's. 2 of 2 people found the following review helpful: 5.0 out of 5 stars Looks like, as of 12/16/08, it's two to one., December 16, 2008 By  B. J. Lewis (Highlands Ranch, CO) - See all my reviews (REAL NAME)       First, I appreciate cookbook reviews from people who have actually "walked the walk." Save me from the tedious "table of contents" reviews that are the norm. But I must agree with Ms. Thurm that "pedestrian" is not the adjective to be used for this book. I normally try a number of recipes before I write a review, so this is almost the exception since, as of this moment, I've only made two. I am NOT a fan of turkey, but who can resist the ridiculous low prices for that bird around Thanksgiving? So I bought a small one and cut it up to use in various treatments, one of which was the Rolled Stuffed Escalopes of Turkey with Mustard Sauce (p.106). Except for my idiotic attempts to be a butcher, the recipe is quite easy and quite delicious (considering it was turkey, of course). The Macaroni Gratin (p.190) was the suggested accompaniment, but I didn't make it until tonight. If you cannot excercise portion control, pretend you never heard of this dish. SO rich, SO delicious, SO unhealthy! And that element, rich/delecious/unhealthy is why I almost subtracted a star. But we're all grown-ups, aren't we, and some things are worth that one delicious bite -- and no more. The vegetable and fruit recipes -- many variations and combinations that I can't wait to try -- are also spectacular in their innovativeness. And if you are "into" desserts, this is, without a doubt, the book for you. Ducasse Made Simple is THE cookbook I plan to explore in more detail in the next few months. 1 of 1 people found the following review helpful: 5.0 out of 5 stars Simply Scrumptious!, January 10, 2009 By  Carol Reed - See all my reviews (REAL NAME)    This is an absolutely lovely book. The recipes are "simple" as the title suggests and directly across from the recipe, which is efficiently on one page, is a gorgeous photograph of the dish. Sophie Dudemaine has taken 100 of famous chef Alain Ducasse's recipes and made them approachable for the home cook. In the back of the book is a source guide for tracking down ingredients you might not be able to find locally and an index of recipes. There are also some basic recipes for components of the main recipes of the book. Well done!		Ad feedback   Most Recent Customer Reviews 2.0 out of 5 stars Disappointing cookbook I am always on the look out for something new, new tastes, techniques, etc. So it was with some enthusiasm that I purchased Ducasse Made Simple. Read more Published 8 months ago by Laura Ellis Search Customer Reviews Only search this product's reviews

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Product Details

• Hardcover: 200 pages
• Publisher: Editions Alain Ducasse (September 1, 2008)
• Language: English
• ISBN-10: 2848440422
• ISBN-13: 978-2848440422
• Product Dimensions: 9.8 x 7.6 x 0.9 inches
• Shipping Weight: 2.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #260,772 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars I beg to differ..., December 8, 2008

By	Andrea Thurm (Bronxville, NY) - See all my reviews (REAL NAME)

Though I have only made 3 recipes as of this writing - the mushroom omelette, the steak with a red-wine shallot sauce and the veal medallions with tomato sauce where I substituted boneless chicken breast for the veal - I wanted to write because all have been absolutely spectacular, not at all "pedestrian". The omelette, while more labor intensive than a simple omelette, was well worth the extra time and effort. The tomato sauce is delicious, and the butter used to baste the veal, or in my case, the chicken, truly transforms the dish into something special - especially if you use French butter. I agree that there is nothing exactly new about a red-wine shallot sauce - but the slow cooking in the oven is different and coaxes more sweetness out of the shallots. The final reduction and butter enrichment results in a fondu or confit which is more intensely flavored and less aggressive than, for instance, Daniel Boulud's.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Looks like, as of 12/16/08, it's two to one., December 16, 2008

By	B. J. Lewis (Highlands Ranch, CO) - See all my reviews (REAL NAME)

First, I appreciate cookbook reviews from people who have actually "walked the walk." Save me from the tedious "table of contents" reviews that are the norm. But I must agree with Ms. Thurm that "pedestrian" is not the adjective to be used for this book. I normally try a number of recipes before I write a review, so this is almost the exception since, as of this moment, I've only made two.

I am NOT a fan of turkey, but who can resist the ridiculous low prices for that bird around Thanksgiving? So I bought a small one and cut it up to use in various treatments, one of which was the Rolled Stuffed Escalopes of Turkey with Mustard Sauce (p.106). Except for my idiotic attempts to be a butcher, the recipe is quite easy and quite delicious (considering it was turkey, of course).

The Macaroni Gratin (p.190) was the suggested accompaniment, but I didn't make it until tonight. If you cannot excercise portion control, pretend you never heard of this dish. SO rich, SO delicious, SO unhealthy! And that element, rich/delecious/unhealthy is why I almost subtracted a star. But we're all grown-ups, aren't we, and some things are worth that one delicious bite -- and no more.

The vegetable and fruit recipes -- many variations and combinations that I can't wait to try -- are also spectacular in their innovativeness. And if you are "into" desserts, this is, without a doubt, the book for you.

Ducasse Made Simple is THE cookbook I plan to explore in more detail in the next few months.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Simply Scrumptious!, January 10, 2009

By	Carol Reed - See all my reviews (REAL NAME)

This is an absolutely lovely book. The recipes are "simple" as the title suggests and directly across from the recipe, which is efficiently on one page, is a gorgeous photograph of the dish. Sophie Dudemaine has taken 100 of famous chef Alain Ducasse's recipes and made them approachable for the home cook. In the back of the book is a source guide for tracking down ingredients you might not be able to find locally and an index of recipes. There are also some basic recipes for components of the main recipes of the book. Well done!