Executive Chef and owner of Estrella
This book goes to every kitchen I run. It is the first "serious" cook book that I ever purchased and it most likely will remain so for the rest of my cooking career. It's overall simple food done with amazing techniques that only the great Chef Ducasse can create.
Food and Wine Gazette
Alain Ducasse is one of today's most influential chefs. He has many restaurants and a cooking school This book is an incredibly useful resource both for professionals and amateurs. It is bound to become a classic in future.
Chef and Food Researcher
Perfection when it comes to modern (French) cooking. Both in respect to the product, plating, photography, technique.
Executive Chef, The Grill Room at Capella Washington, D.C.
Head Chef, The French at The Midland Hotel, Manchester
Author and Blogger at Ideas in Food
Co-owner of The Food Barn
Biophysicist, epigeneticist and food scientist
Owner/Chef Patron of The Hand and Flowers and The Coach, Marlow
Chef de Cuisine, Restaurant Gordon Ramsay
Chef and restaurateur