Chefs praise Alain Ducasse's culinary encyclopedia for its beautifully written recipes and modern take on classical dishes. The book emphasizes respect for ingredients and maximizing flavor, influencing many professional cooks.
Alain Ducasse's culinary encyclopedia is highly regarded among chefs for its detailed and beautifully written recipes. The book showcases Ducasse's ability to blend classical training with modern updates, as seen in dishes like the Brittany Lobster Bisque with foie gras mousse and truffles. Chefs appreciate the emphasis on handling ingredients with perfection and respect, such as the Fresh Wild Scampi recipe that utilizes cooking liquids to amplify flavor. This approach has significantly influenced many professional cooks, making the book a beloved resource in the culinary world.
Quick quotes
Each recipe is so beautifully written. One that stays with me is the Preserved Duck Foie Gras. It goes into detail about the curing process. It's not for beginners, but when done correctly, it shows off the beauty of foie gras. A recipe like this reminds me to handle every ingredient with perfection in mind.
Ducasse is a master at using his classical training while updating his repertoire. His Brittany Lobster Bisque, for instance, is blended with foie gras mousse and topped with truffles. It's a classic dish modernized for today's palate.
The Fresh Wild Scampi, made with carpet shell clams, calamari, and a warm coco bean salad, is awesome. Rather than do away with the seafood's cooking liquids and liquors, Ducasse puts them back into the dish. He's respecting the ingredient, amplifying it, and coaxing the maximum amount of flavor out of it. That's a definition of the Ducasse style, and it's had an enormous influence on my cooking.