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Ducasse Made Simple by Sophie: 100 Original Recipes from the Master Chef Adapted for the Home Chef Hardcover – September 1, 2008
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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 bookswhich feature easy, original, and quick-to-prepare recipeshave 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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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.
Of course, the goal to make recipes simple is well done.
I am very suspect of some translation like "Grilled Duck Breasts" for "Magret de Canard à l'Orange". The French term "Magret" refer to the breast of the duck over feed with a large piece of fat covering them. The term "Duck Breast" refers to any Breast of Duck (also call filet)not cover with duck fat as they did not have been over feed. Of course their taste are quite different.
Editing job is well done with pastel color to present ingredients and nice picture of the suggested presentation.
Those presentation seems more those of Sophie Dudemaine than Alain Ducasse Restaurant.
I also regret they did not make any suggestion of wine. Most of the time picture show empty glass in background.
Source Guide is a mess: Vermont Butter and Cheese purveyor of Foie Gras, D'Artagnan for Goat Cheese, Ideal Cheese Shop for Chocolate, backing sugar, imported flours...
Even I would recommend for those who want to go further in their cooking knowledge.
These recipes are supposedly inspired by Alain Ducasse, the great Michelin-starred chef. They are, though, quite pedestrian, a few are not even good. The Spicy Lamb with Onion Sauce is a waste of a rack of lamb (the dried fruit compote with it, though, is tasty).
For someone looking for a much better French cookbook (and there are many) I'd highly recommend The Country Cooking of France by Anne Willen, or James Peterson's Glorious French Food.