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Good Taste

By Alain Ducasse
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Brief Description
At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars.Now, for the very first time, Ducasse shares a lifetime... Read More
Format: Hardback
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A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description
At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars.

Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, to setting up groundbreaking schools and restaurants across the world. He is now taking off his chef's whites and passing on what he knows to the next generation.

Book Details

INFORMATION

ISBN: 9781805334804

Publisher: Pushkin Press

Format: Hardback

Date Published: 16 January 2025

Country: United Kingdom

Imprint: Pushkin Press

Contributors:

  • Introduction by Jay McInerney
  • Translated by Polly Mackintosh
  • Introduction by Clare Smyth

Audience: General / adult

DIMENSIONS

Width: 135.0mm

Height: 216.0mm

Weight: 250g

Pages: 192

Collections

Alain Ducasse Biography & Memoir Cook Books & Recipes Cooking & Food Non-Fiction

About the Author

Alain Ducasse is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé. He received his first three Michelin stars in 1990 at the Louis XV restaurant in Monaco. Since then, he has set up schools, created artisan factories and opened restaurants across the world, most notably in Japan, the United States and London. He is based in Monaco.

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