French culinary 'bible' turns to English

12th May 2005, Comments 0 comments

PARIS, May 12 (AFP) - Would-be English-speaking cooks now have the chance to study star French chef Alain Ducasse's recipes for success with the publication of the translation of his weighty cookbook into English.

PARIS, May 12 (AFP) - Would-be English-speaking cooks now have the chance to study star French chef Alain Ducasse's recipes for success with the publication of the translation of his weighty cookbook into English.  

"Le Grand Livre de Cuisine d'Alain Ducasse: Alain Ducasse's Culinary Encylopedia" is a kind of Bible to French cooking, containing some 700 recipes all whipped up with help from five of Ducasse's top chefs.  

This is no lightweight souffle of a book, as it weighs in at six kilos (12 pounds), with 1,080 pages and is illustrated with more than 1,000 photographs.  

Starting at A for anchovies, asparagus and acacia blossom fritters - remove wilted blooms from the branch, cover in batter and deep fry - the book serves up an alphabetic culinary feast which ends with 10 different ways of preparing zucchini.  

"The restaurant universe is changing fast. What was missing was a basic cookbook synthesizing the current advancers being made in our profession," Ducasse said in a statement.  

Three other books complete the series in French, including a mouth-watering one on desserts, and there are plans to continue translating them into English, as well as a possible pocket version.  

"These are books both for those who love cooking and what to know more and for those who are passionate about art," said a spokeswoman.  

The step-by-step recipes are simple to follow, and if you've always wondered how best to cook a lobster, well here are 40 ways to try.  

"When we imitate the masters, we do not reach their perfection, needless to say, but we often escape from the routine of our banality," writes Jean-Francoise Revel of the French Academy in the preface.  

Ducasse, who is France's most famous chef and was named the world's best cook by a US association in 2003, manages several restaurants in New York and Tokyo, including ones in Paris and Monaco which have top three-star ratings in the Michelin Guide.  

Last year he was awarded France' Legion of Honour for having "greatly contributed to spreading French gastronomy."

 

© AFP

Subject: French News

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