PublishedGallic, December 2023 |
ISBN9781913547677 |
FormatHardcover, 176 pages |
Dimensions21.5cm × 13.7cm |
A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth.
At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars.
Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, to setting up groundbreaking schools and restaurants across the world. He is now taking off his chef's whites and passing on what he knows to the next generation.
Ducasse writes a poignant ode to the humble vegetables that have inspired his entire cuisine and to the masters that guided him along the way, from Paris to New York to Tokyo. As he looks to the future, he reflects on just what 'good taste' means.
Alain Ducasse is the stuff of culinary legend, and paved the way in championing local and healthy eating long before it became trendy. His stars are testament to his brilliance, much of which is shared in this book, in which he has effortlessly combined his own inspirations, philosophies and vision to create a heartfelt memoir. There is so much to learn from Chef Ducasse, and I hope that this book is used as a manual to inspire chefs for generations to come.' Michel Roux Jr.
'M. Ducasse's evolution as a chef is extraordinary: From his years learning to master and perfect the classics, then a creative approach to traditional gastronomy through to his more recent celebration of vegetarian dishes that combine finesse with beautiful flavours. He's a man for all seasons.' Richard Vines
'Inspired' Le Point
'Ducasse finally lifts the lid on both the things that have changed for him and the things that have endured' Livres Hebdo
