“Travel is one of my greatest passions. Not simply for my love of discovery and pastures new, but also for the pleasures of “stumbling across” objects, products, or unusual, novel ways of doing things; it all stimulates my curiosity before inhabiting my memories, imagination and pleasures.”--Alain Ducasse From Brooklyn hot dogs to Manhattan’s most chic restaurants, world-renowned chef Alain Ducasse reveals a palette of flavors, colors, images, and aromas from all four corners of the globe: his own gourmet New York. This large-format, beautiful work of photographic reportage reveals his favorite spots, his special finds, and his gourmet delights. He reveals New York’s finest products, the histories of places and people, and his encounters with them in this personal culinary voyage around a city with an important place in Ducasse’s heart. Complete with a handy removable guidebook to all the restaurants and other venues listed, this large, gorgeously illustrated book is a treasure trove for all food lovers in New York or anywhere. Advance Praise: “J’aime Ducasse ― He has an extraordinarily creative and curious mind. This beautiful book exemplifies that.” --Nina and Tim Zagat “Alain Ducasse has thought long and hard about all the elements of atmosphere, light and color that make a meal memorable as well as the nature of the food itself. In this regard he observes things that are frequently ignored. Once they are pointed out, however, they become an essential part of our critical appreciation. In the complex and contradictory food universe that New York represents, Alain’s observations are unique and essential.” --Milton Glaser “He has broken as many molds as he has created. With his new book Alain Ducasse does so again. It is rare that such an extraordinary and celebrated talent has the wisdom and generosity to celebrate others in his field who inspire him. This gorgeous book is a welcome and heartfelt guide to the restaurant world of NYC by one the world’s culinary leaders. It is a requisite for any food-obsessed New Yorker.” --Stanley Tucci “J’aime New York takes us on a delectable journey of the city’s vibrant culinary landscape. Alain Ducasse’s cross-disciplinary range stands as inspiration for those who share a passion for good living and all its permutations.” --David Rockwell

J'aime New York: 150 Culinary Destinations for Food Lovers

Ducasse, Alain

Vallis, Alex

Cookbooks, Food & Wine

Ducasse Books

France has a rich history of sweet traditions and talented pâtissiers, and with Sweet France, readers will discover 100 recipes for irresistible cakes and pastries to satisfy every sweet tooth. The book includes the essentials, classics revisited, pastries, signature cakes, cookies, and other bite-size treats. Indulge yourself with canelés de Bordeaux, gâteau Basque, traditional fraisier cake, chocolate éclairs, and the legendary Saint-Honoré. Inside, you'll find recipes for every level of proficiency to try at home, including the favorite creations of Cédric Grolet, Yann Couvreur, Pierre Hermé, Philippe Conticini, and a host of other big names and up-and-coming talents in contemporary French pâtisserie.

Sweet France: The 100 Best Recipes from the Greatest French Pastry Chefs

Blanc, François

Arts & Photography

The mini-cocotte is the perfect marriage of style and function. With these diminutive casseroles, home cooks can make individual servings of pot pies, stews, soups, appetizers, and even desserts in attractive cookware that moves easily from oven or stove to table. Le Creuset Mini-Cocotte offers 25 recipes for these compact casseroles, which range from traditional to innovative, savory to sweet, and can be served for everyday meals or special occasions. Both easy and inventive, the recipes featured in the book include savory dishes like spinach soufflé, œufs cocottes with foie gras, sweet potato crumble with pecan and maple syrup, and fresh goat cheese ravioli with pistou and pine nuts. Chocolate cake with orange zest, rose and violet soufflé, and coconut flan are among the delicious desserts. The dishes appear throughout in Le Creuset’s mini-cocottes, enamel-coated cast-iron cookware with tight-fitting lids that seal in moisture and flavor.

Le Creuset Mini-Cocotte: 25 Sweet and Savory Recipes

Streeter, Lissa

In J’aime Paris, internationally acclaimed chef Alain Ducasse offers his lovingly curated selection of the best culinary addresses in Paris. From warm breakfast croissants along the Canal Saint-Martin to a magical dinner at the Eiffel Tower, Ducasse takes us on the ultimate gourmet voyage around the city famous for its cooking. Here is a guide to the finest fresh ingredients, artisanal products, cafés, restaurants, wine bars, cheese and chocolate shops, and much more—complete with the histories of the places and stories about the people who create culinary delights every day. Like Ducasse’s J’aime New York, this volume is a stunning work of photographic reportage, featuring more than 2,000 photographs and a handy, removable guidebook. This gorgeous volume is essential for tourists, armchair travelers, and food lovers.

J'aime Paris

Regional & International

Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world’s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse’s famous vegetable “cookpot” and Hermé’s ispahan to Ripert’s bluefin tuna and Boulud’s sea bass, each volume in My 10 Best offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.

My Best: Daniel Boulud

Boulud, Daniel

Cooking Methods

My Best: Eric Ripert

Ripert, Eric

Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world’s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse’s famous vegetable “cookpot” and Hermé’s ispahan to Ripert’s bluefin tuna and Boulud’s sea bass, each volume in My 10 Best offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.

My Best: Alain Ducasse

Make Joël Robuchon’s ten finest recipes: Tomato and crab millefeuille * Sea urchin and fennel *Cream of sea urchins and fennel * Langoustine and truffle ravioli * Caviar jelly with cauliflower cream * Crown of langoustines * Tender salmon roasted in virgin olive oil * Smoked bacon, onion and truffle tart * Gratin of macaroni with truffles, celery, and foie gras * Lamb, eggplant, zucchini, and tomato pie * Savarin with Kirsch

My Best: Joël Robuchon

Robuchon, Joël

Paul Bocuse, hailed as "Chef of the Century" by the Gault &amp; Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs à la Beaujolaise * Chicken Fricassee with Morels * Duck &amp; Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croûte with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin

My Best: Paul Bocuse

BOCUSE, Paul

See the best price to sell, buy or rent books by the Ducasse Books publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Ducasse Books

See the best price to sell, buy or rent books by the Ducasse Books publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

J'aime New York: 150 Culinary Destinations for Food Lovers

Sweet France: The 100 Best Recipes from the Greatest French Pastry Chefs

Le Creuset Mini-Cocotte: 25 Sweet and Savory Recipes

J'aime New York: 150 Culinary Destinations for Food Lovers

J'aime Paris

My Best: Daniel Boulud

My Best: Eric Ripert

My Best: Alain Ducasse

My Best: Joël Robuchon

My Best: Paul Bocuse