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Cooking School: Mastering Classic and Modern French Cuisine, by Alain Ducasse
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Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook—it’s a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader’s pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students. From recipes for simple condiments and fundamental sauces to the iconic dishes of French cuisine and international cooking, including sushi and curries, and pastry recipes, including composed cakes and confections, Cooking School turns readers into true masters of their own kitchens.
- Sales Rank: #125269 in Books
- Published on: 2016-10-25
- Released on: 2016-10-25
- Original language: English
- Number of items: 1
- Dimensions: 9.90" h x 2.00" w x 7.70" l, 1.25 pounds
- Binding: Hardcover
- 656 pages
About the Author
Alain Ducasse is a legendary, Michelin-starred chef and restaurateur with numerous restaurants around the globe. Along with Paule Neyrat, he is the author of Nature: Simple, Healthy, and Good and Cooking for Kids.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Almost as Engrossing as it is Frustrating
By John Farago
An important resource for experienced and serious cooks, this cookbook is simultaneously engrossing and infuriating. Organized in a manner that follows the structure of Ducasse's actual cooking school in three large divisions -- Easy, Medium, and Difficult, there's no easy upfront way to scan the recipes by content. I mean, how many times does one sit down and say, "I think i'd like a plate of something of intermediate difficulty as the main course for this party."? By similar token there are thousands of photos, but the vast majority are not much larger than enthusiastic postage stamp commemoratives, and the reproduction and relatively substantial distance from which the photos are often taken makes it very difficult to figure out what they are presenting unless you study the text closely and try to work backwards to see what the photo might be.
And the text, while precise, is often not terribly clear. Do you easily visualize what it means to say, "Overturn a deep container on parchment paper. Arrange the skewers on top of the overturned container, letting their ends extend past both sides."?
The indexes are helpful but also opaque. That quotation above is from a recipe for Chocolate Caramel Chestnuts. Trying to find it to come back to it for this review, I recalled that it was a chestnut paste confection, but little else. I could skim the entire book, or perhaps the Difficult section (since I recalled that as well), but looking in the Alphabetical index I got nowhere because the primary ingredient (chestnut) is not the first word. So there's an index by type of dish. But is this a Dessert & Pastry? Or a Dessert, Plated? or a Dessert, Shared? Or a Confectionery?
Well, there's an Index by Ingredient. But it doesn't zero in as finely as Chestnut Paste, so you have to settle for Chestnut. When you go there all it lists are three page numbers, without any names. There are also indexes by cooking utensil and by cooking time.
There is no Foreword or Afterword, no description of the book's strategy or goals; indeed no description of who wrote it (within the book there are four chefs' b biographies at the very end, near the copyright information, none of whom is in fact Alain Ducasse; and almost all of the recipes include chefs' tips (presumably from one of these four).
As an accompaniment to courses at Ducasse's cooking school, it makes a great documentation. And it makes quite a wonderful resource if you're willing to sit down and simply read it even though there is nothing anecdotal or engaging about the prose style. You can find many recipes worth trying, and perhaps make a list of them so that as occasions that might suit one or another arise you can tickle your memory and try one or more of them out.
I'm really glad I bought it, though it's incredibly frustrating that this very same collection of recipes could be so much more useful if presented in a different manner. And it's surely no school all by itself. The basic techniques section comes in an Appendix at the end. The recipes as presented don't connect in a way that invites you to generalize skill or experience acquisition if you simply cook them in order (each of the three sections is organized around category of dish not around instructional goal; but without a Table of Contents for each section it's hard even to see that that's what is going on.
The price of this book is pretty hefty, but that's only the start of the commitment you need to make in order to get the most out of owning it.
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