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Good Taste
Brief Description
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...
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Format: Hardback
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See moreA 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.
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Description
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.
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.
Book Details
INFORMATION
ISBN: 9781805334804
Publisher: Pushkin Press
Format: Hardback
Date Published: 16 January 2025
Country: United Kingdom
Imprint: Pushkin Press
Contributors:
- Introduction by Jay McInerney
- Translated by Polly Mackintosh
- Introduction by Clare Smyth
Audience: General / adult
DIMENSIONS
Width: 135.0mm
Height: 216.0mm
Weight: 250g
Pages: 192
About the Author
Alain Ducasse is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé. He received his first three Michelin stars in 1990 at the Louis XV restaurant in Monaco. Since then, he has set up schools, created artisan factories and opened restaurants across the world, most notably in Japan, the United States and London. He is based in Monaco.
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