The “Chef of the Century” shares the secrets to his ten most famous dishes, including Truffle Soup, Poached Eggs à la Beaujolaise, and Duck & Foie Gras Pie with Roannaise Sauce. Taste the finer things and try your hand at nouvelle French cuisine from the master himself.

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.