Alain Ducasse is a legend amongst chefs, becoming the very first chef to simultaneously run two Michelin three-starred restaurants. His massive career is distilled into 11 iconic recipes, broken down step-by-step to simplify the complex dishes of a French master.

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.