In this sumptuous book, Sophie Dudemaine—one of France’s bestselling cookbook authors—has selected and simplified 120 recipes from Alain Ducasse’s encyclopedic Grand Livre de Cuisine. While retaining the spirit of Ducasse’s recipes, Dudemaine has made the world-renowned chef’s cuisine accessible to every home cook. In addition, Linda Dannenberg, the author of more than 20 books on French cooking and culture (as well as Stewart Tabori and Chang’s Perfect Vinaigrettes), has tested and adapted the recipes for an American audience.

The book includes a wide range of starters such as pumpkin velout© soup and scallop salad; entr©es such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck l’orange; side dishes such as pesto pasta and risotto with zucchini and parmesan; and desserts such as apricot tarts, macaroons with mascarpone, and caramel ice cream, among many other delights. Recipes range from classic French dishes such as foie gras, chicken fricass©e, and crªpes Suzette to international favorites like lobster Newburg and veal saltimbocca.

Whether preparing meals for family, friends, or entertaining, home cooks of every ability will enjoy creating their own cuisine la Ducasse.