Great French Chefs Cookbooks

**Great Chef Cookbooks and 'How To' Books**
BOUTIQUE DIRECTORY GOURMET COOKBOOKS GREAT CHEF COOKBOOKS CLASSIC FRENCH SAUCES HERBS-SPICE COLLECTION TRAVEL GUIDEBOOKS PLUS		Great Chef Cookbooks - including Julia Child and Alain Ducasse amongst the Great French Chefs. You'll fin a great selection of gourmet cookbooks by the great chefs and aficionados of food, that we have all come to know and love. We've lost many of these great chefs including Julia Child over the last few years - but there are many young and equally deserving and challenging the world of food. What's great about books, our favorite people will always be there for us, and what these great chefs have brought or bring to you and the world of cuisine will forever live, and be enjoyed in perpetuity. These great gourmet chefs cookbooks are brought to you by Amazon.com, whose name is recognized with either FREE or fast low shipping fees. We've got the best of the best listed for you to view. Bon Appetit

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Famous French Chefs

Top 25 Chefs Around the World

Mastering the Art of French Cooking, Volume One by Julia Child, Louisette Bertholle, Simone Beck - "Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

The Way to Cook by Julia Child
Julia Child creates a second culinary classic. Her first, Mastering the Art of French Cooking above, introduced a generation of those used to preparing simple fare to what was then considered gourmet food, demystified classic techniques, and raised our culinary consciousness. This time In The Way to Cook, she speaks to everyone with little or no experience in the kitchen, which is most people these days. Always in tune with the moment, and ever the gracious realist, explains how to boil an egg and stuff it, as well as how to make a perfect omelet and an elegant soufflé.

Julia's Kitchen Wisdom by Julia Child
Organized by large category and technique, it's a very handy reference guide for anyone reasonably comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on technique, so if you occasionally find yourself trying to remember at what temperature to best roast a duck, the best way to cook green beans and keep them green, or how to save your hollandaise, then this is the book for you.

Baking With Julia by Julia Child
Hands on baking with recipes and techniques that teach you how to make great breads, pies, cobblers, cookies, cakes, and pasties, both sweet and savory. A world-class course in baking for new and practiced bakers alike. Basic techniques come alive and are easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs.

Alain Ducasse: Tradition: Evolution
In this volume, written with Linda Dannenberg, Alain Ducasse shares the secrets of the savoury and sweet dishes for which he is famous. The refined and original recipes have been chosen because they are easy to make : reduced preparation time, simple techniques and easily obtainable ingredients. Each recipe is illustrated with a photograph by Pierre Hussenot.

Harvesting Excellence
Harvesting Excellence is Alain Ducasse's tribute to regional American products. Jean-Christian Agid traveled through twenty states and met with the men and women, mostly anonymous heroes, who work daily towards quality and excellence. From salomon fishing in the remote parts of Alaska to searching for St. Jacques sea scallops in the ice waters of Maine, this book uncovers and explores American land.

Ducasse Flavors of France invites you to follow the chef's path from culinary mastery at the Louis XV in Monte-Carlo and the Alain Ducasse restaurant in Paris, to his country inn in Moustiers. The book also offers you more than 120 photographic documents representing the Mediterranean, Provençal and classical influences that are found in his cooking.
Respecting the real flavour of the fare lies in a multitude of simple yet surprising techniques such as the combinations of raw and cooked, hot and cold, fruit and vegetables.

Le Grand Livre De Cuisine d'Alain Ducasse by Alain Ducasse
In this sumptuous book, Alain Ducasse takes us on a culinary journey for both eye and palate, demonstrating that presentation and finish are as important as the food itself. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well.

The Provence Of Alain Ducasse
Alain Ducasse has a grounded obsession, a secret garden, a protected territory - namely, Provence. It's in Provence that he plays around with his ideas and his flavors, and it's Provence that provides him with a place where he can catch his breath. Ducasse is, of course, familiar with all the well-known locations, but in this book he chooses to highlight places off the beaten track, the best markets, wineries, villages, the best terraces to have your aperitif. In each chapter, you will find those addresses and phone numbers for guidance. He even includes many recipes to inspire you in the kitchen.

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