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Nature: Simple, Healthy and Good Hardcover – April 1, 2011


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Hardcover, April 1, 2011
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Product Details

  • Hardcover: 359 pages
  • Publisher: Hardie Grant Books; First Edition edition (April 1, 2011)
  • Language: English
  • ISBN-10: 1742700500
  • ISBN-13: 978-1742700502
  • Product Dimensions: 7.8 x 1.4 x 9.9 inches
  • Shipping Weight: 3 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #2,004,574 in Books (See Top 100 in Books)

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.

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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Customer Reviews

This is a beautifully illustrated cookbook with equally wonderful recipes.
Amazon Customer
This could be compared to a dish being overly complicated by little flourishes that add nothing to the taste and can even make things appear too fussy.
I. Darren
Such omissions, or rather, assumptions concerning the reader's experience and knowledge are unfortunately not infrequent throughout the book.
Bruce L

Most Helpful Customer Reviews

14 of 15 people found the following review helpful By R. Schultz on March 31, 2012
Format: Hardcover 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.
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6 of 6 people found the following review helpful By Bruce L on August 14, 2013
Format: Hardcover
Since this book is supposed to contain the quicker, simpler recipes of the world famous chef, one would assume that it could be handled by someone with little experience in the kitchen. Unfortunately, not so. While the recipes are, in fact, quite simple, and preparation is not complex or lengthy, Mr. Ducasse leaves out important details that perhaps an experienced chef takes for granted, but that may very well not occur to a novice. Case in point: the simple and straightforward recipe for a provençal standard--- ratatouille.

Almost all recipes containing aubergines, and most containing courgettes, if these watery vegetables are to be sautéed, tell you to salt and then drain them for 30 mins. or so, then rinse and dry before sautéing. Especially in the case of aubergines, this procedure used to be vital, since up until a few years ago, aubergines tended to be bitter, and removing the water also removed the bitterness. From all reports, bitterness is no longer a problem. However, it is still necessary to remove the water, but Mr. Ducasse makes no mention of this procedure. If you neglect to do so, cut the veggies into tiny cubes as illustrated in the photo, and sauté them, in toto, almost 20 minutes, as indicated, you will have watery rather unappetizing mush.

Moreover, Mr. Ducasse tells to to wash the tomatoes, but omits telling you to first remove the skins by plunging them briefly into boiling water and then peeling. So, your aubergine mush will be accented with little pieces of celluloid tomato peel--- yum! He does tell you to peel the peppers, but neglects to tell you how.

Also, aubergines and tomatoes come, of course, in various shapes, colors, and sizes and, frankly, there are some that are more appropriate for ratatouille than others.
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6 of 6 people found the following review helpful By I. Darren on February 18, 2013
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.
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3 of 3 people found the following review helpful By David Littlefield on February 8, 2013
Format: Hardcover 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.
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Format: Hardcover Verified Purchase
This is a beautifully illustrated cookbook with equally wonderful recipes. I would highly recommend to anyone who loves to cook
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By Wild Thing Foodie on June 11, 2014
Format: Hardcover Verified Purchase
It is a fun publication with the art and photography. However, I had higher expectations to learn something from it and use it often in the kitchen. I was inspired by maybe one recipe: it involved using vanilla beans in a vegetable dish. I guess I was expecting more insight and go to recipes for the home cook from a legendary chef, rather than comments from a nutritionist.
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Format: Hardcover
A good book with flaws. The cartoon illustrations are tolerable but the ingredient lists are in the body of the recipe and in COLOR PRINT. This makes the ingredients printed in certain colors (light green) almost impossible to read and very annoying. As mentioned above by another reviewer certain basic skills are not mentioned: peeling tomatoes, salting aubergines, that are necessary for success. i bought it at deep discount at Williams Sonoma outlet and probably will list it on ebay.
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