It is time to get back to basics and rediscover the pleasure of simple food. When people think of French food, they often imagine laborious recipes that are loaded with butter and cream, and which can only be mastered with the skills of a sous chef. In Ducasse Nature, Michelin-starred chef Alain Ducasse, in collaboration with nutritionist Paule Neyrat, rediscovers the pleasure of simple food, and presents delicious French cuisine without the fat or the fuss. With over 190 easy-to-make creations, Ducasse shows the subtle wonders of a wide range of delectable flavours, giving pride of place to fruit, vegetables and cereals, which are sure to leave you feeling great. Featuring delightful line drawings, mouthwatering food photography, and with Alain's useful snippets of advice peppered throughout the book, Ducasse Nature is more than a recipe book: it shows another way to enjoy food that is more natural, healthy and delicious.
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Book Description
Editorial Reviews
Review
"While Adour Alain Ducasse awaits the appointment of a new full-time head chef, its menu is getting a slight tweak. Beginning tomorrow, the restaurant's vegetarian tasting menu will be replaced with a health-focused "Nature" menu that will coincide with the recent release Ducasse's new book, Alain Ducasse Nature: Simple, Healthy, and Good. The five-course menu will run you $85 (same price as the vegetarian menu), with wine pairings going for an extra $85. It will be available through April. Take a first look, straight ahead." ~New York Magazine
"Health-minded cookbooks can have a whiff of self-righteousness—or be just plain bland. And those penned by Michelin-star-rated chefs can prove intimidating. Somehow, Alain Ducasse's Nature: Simple, Healthy and Good is neither. Published first in France, the gorgeous book—thanks in part to adorable sketches by Christine Roussey—actually made us hungry." ~Wall Street Journal
"Skillfully illustrated by Christine Roussey, the book follows the bespectacled Ducasse, his nutritionist cowriter Paule Neyrat, and Plaza Athénée head chef Christophe Saintagne as they take a conversational tour through an elaborate vegetable patch. And though bucolic, Nature never lets go of Ducasse’s signature finesse, bringing you inspired takes on produce, such as vegetables à la barigoule with vanilla." ~Vogue
"In his new book Nature: Simple, Healthy and Good, inspired by a series he's published in French, Ducasse's recipes are built on ingredients that are both nutritional and flavor powerhouses: whole grains, seafood, and nutrient-dense vegetables. If any chef can make healthy dishes taste divine, it's Ducasse." ~Epicurious.com --This text refers to an alternate Hardcover edition.
"Health-minded cookbooks can have a whiff of self-righteousness—or be just plain bland. And those penned by Michelin-star-rated chefs can prove intimidating. Somehow, Alain Ducasse's Nature: Simple, Healthy and Good is neither. Published first in France, the gorgeous book—thanks in part to adorable sketches by Christine Roussey—actually made us hungry." ~Wall Street Journal
"Skillfully illustrated by Christine Roussey, the book follows the bespectacled Ducasse, his nutritionist cowriter Paule Neyrat, and Plaza Athénée head chef Christophe Saintagne as they take a conversational tour through an elaborate vegetable patch. And though bucolic, Nature never lets go of Ducasse’s signature finesse, bringing you inspired takes on produce, such as vegetables à la barigoule with vanilla." ~Vogue
"In his new book Nature: Simple, Healthy and Good, inspired by a series he's published in French, Ducasse's recipes are built on ingredients that are both nutritional and flavor powerhouses: whole grains, seafood, and nutrient-dense vegetables. If any chef can make healthy dishes taste divine, it's Ducasse." ~Epicurious.com --This text refers to an alternate Hardcover edition.
About the Author
Alain Ducasse comes from the Landes region of western France and is one of the world's most decorated chefs. He is also a restaurant designer, hotelier, and teacher of the culinary arts. He lives in Paris. Paule Neyrat is a dietician, nutritionist and author.
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Most Helpful Customer Reviews
9 of 10 people found the following review helpful
By R. Schultz
Format:Hardcover|Amazon Verified Purchase
Purchased two of these cookbooks. One for me and one for a friend. Made my first meals from it tonight and they were very good. The basis of the book is that AD has six items that he considers "staples". These six items are to be made in bulk and kept, then used in the many other recipes that are in the book. Without the staples you would spend considerable time preparing the various recipes AD has in the book. The recipes are not simple, nor are they unbelievably difficult. I made an apple and celery salad, a dried fruit spread as an appetizer, a vegetable medley and an ahi tuna steak recipe so I felt as though I got a good representation of what was in the book. I'm pleased and feel as though in the long run it will be an excellent addition to my cooking.
1 of 1 people found the following review helpful
By I. Darren
Format:Hardcover
To the enthusiastic cook this might be the nearest they ever get to working with Alain Ducasse, one of the greatest living chefs of our time.
Through this imposing yet accessible hardback book, one is given direct access to Ducasse and gets the chance to learn a bit about his culinary philosophy and modus operandi as he turns his expert eye to natural, simple, healthy and good-for-you ingredients that can be transformed into some rather spectacular dishes. Proving there is more to Ducasse's repertoire than rich, intricate French dining, the reader can see Ducasse's take on a much more simpler French-dining experience that will still have you wanting more.
In many ways this book is a modern-day curate's egg. It certainly has its quirks such as the cartoon-style imagery that can be found throughout. They just seem to jar the otherwise pleasant flowk, its full-colour photographs and the great text. They didn't work for the reviewer in any case and proved to be a bit of a distraction.
Once you start digging in the book you begin to get on the Ducasse wavelength. Nothing has been taken for granted. Need a chicken stock? Lemons? Ketchup? Yes, there is a Ducasse recipe for that which forms part of its "larder essentials" section. Ducasse is serious about working with only the very best materials and nothing is left to chance. You might think this is fussy and over-the-top but one must presume that Ducasse really does know what he is doing and why. Even a busy chef, no matter how prolific and experienced, would not seek to do unnecessary work if they can avoid doing so as it would be a major draw on their resources. Put your trust in the master.... Read more ›
Through this imposing yet accessible hardback book, one is given direct access to Ducasse and gets the chance to learn a bit about his culinary philosophy and modus operandi as he turns his expert eye to natural, simple, healthy and good-for-you ingredients that can be transformed into some rather spectacular dishes. Proving there is more to Ducasse's repertoire than rich, intricate French dining, the reader can see Ducasse's take on a much more simpler French-dining experience that will still have you wanting more.
In many ways this book is a modern-day curate's egg. It certainly has its quirks such as the cartoon-style imagery that can be found throughout. They just seem to jar the otherwise pleasant flowk, its full-colour photographs and the great text. They didn't work for the reviewer in any case and proved to be a bit of a distraction.
Once you start digging in the book you begin to get on the Ducasse wavelength. Nothing has been taken for granted. Need a chicken stock? Lemons? Ketchup? Yes, there is a Ducasse recipe for that which forms part of its "larder essentials" section. Ducasse is serious about working with only the very best materials and nothing is left to chance. You might think this is fussy and over-the-top but one must presume that Ducasse really does know what he is doing and why. Even a busy chef, no matter how prolific and experienced, would not seek to do unnecessary work if they can avoid doing so as it would be a major draw on their resources. Put your trust in the master.... Read more ›
Format:Hardcover|Amazon Verified Purchase
I am such a fan of Alain Ducasse. I have other books by him which a treasure, and this one did not disappoint.
The information and recipes are very usable, and photos tell their own stories. And I am enjoying making the literary acquaintance of Paule Neyrat. She keeps his food doable.
Oh, and the illustrations are a delight.
The information and recipes are very usable, and photos tell their own stories. And I am enjoying making the literary acquaintance of Paule Neyrat. She keeps his food doable.
Oh, and the illustrations are a delight.
Format:Hardcover|Amazon Verified Purchase
I choose this book because I am a fan of Alain Ducasse. I like the book becasue it gives surprising insight into how a master chef and amzing restaurateur finds and prepares food for friends and family. This imore than a recipe book.
6 of 12 people found the following review helpful
By jumpy1
Format:Hardcover
I had to get this book just to see what Ducasse considers simple and healthy. Lots of oil, and don't forget the bacon/duck fat and chicken broth! But also, lots of vegetables and even whole grains, many of which are gluten free. These are definitely more balanced and healthy than most meals you'd find in a French cookbook.
Having cooked this way for many years, I found a lot of it to be things I'm already tired of, so wasn't totally amazed. Like, some of these were the kind of thing that you think is wonderful the first few times you make it but then want them less often. (squash spread, soft goat cheese spread, chickpea crepes, roasted veg with oil and herbs, rice and vegetable dishes, porcini pizzas)...he does also have duck and rabbit, chicken and lamb and many of the vegetable and grain dishes incorporate seafood, but meat main dishes aren't the bulk of the book.
I did notice that forward-thinking restaurants are already pirating quite a few of these ideas, like the chickpea panisses though, which are original to him, I think. Most of it, however, is basically what gourmet cooks were doing in the health-conscious world in the late 90s. It's a great place to start, and will affect your taste buds forever. But these days I'm tired of frying vegetables in oil or roasting them in oil and herbs. The desserts, also, were so-so. I prefer Jerry Traunfeld, Deborah Madison and Cooks Illustrated's Perfect Vegetables when I'm looking for ideas these days (and I get lots of great ideas from Whole Foods circulars!). That said, Nature is not boring and is pretty much the one to get if you are looking for healthy and simple to do, yet a bit more sophisticated than the usual American fare.
Having cooked this way for many years, I found a lot of it to be things I'm already tired of, so wasn't totally amazed. Like, some of these were the kind of thing that you think is wonderful the first few times you make it but then want them less often. (squash spread, soft goat cheese spread, chickpea crepes, roasted veg with oil and herbs, rice and vegetable dishes, porcini pizzas)...he does also have duck and rabbit, chicken and lamb and many of the vegetable and grain dishes incorporate seafood, but meat main dishes aren't the bulk of the book.
I did notice that forward-thinking restaurants are already pirating quite a few of these ideas, like the chickpea panisses though, which are original to him, I think. Most of it, however, is basically what gourmet cooks were doing in the health-conscious world in the late 90s. It's a great place to start, and will affect your taste buds forever. But these days I'm tired of frying vegetables in oil or roasting them in oil and herbs. The desserts, also, were so-so. I prefer Jerry Traunfeld, Deborah Madison and Cooks Illustrated's Perfect Vegetables when I'm looking for ideas these days (and I get lots of great ideas from Whole Foods circulars!). That said, Nature is not boring and is pretty much the one to get if you are looking for healthy and simple to do, yet a bit more sophisticated than the usual American fare.
0 of 3 people found the following review helpful
By Paul Chasey
Format:Hardcover|Amazon Verified Purchase
This book, by Alain Ducasse, is full of innovative recipes involving fresh ingredients. If you enjoy cooking new and creative dishes, this iis the book for you.
1 of 5 people found the following review helpful
By D. M.
Format:Hardcover|Amazon Verified Purchase
Lovely book which goes for simplicity, natural and simple every day ingredients from the Master Chef and Michelin Star top performer. Just the way recopies are layer out with highlighting and also tad small font make me think how it can be that no one in Ducasse's team did not spot it or got feedback from early pre printing reviewers. This is why 4 star only from me.
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