Books by Alain Ducasse

ALAIN DUCASSE Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France's most prestigious restaurants : the Louis XV--Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles : relaxed, spontaneous Mediterranean cookery and rigorously classic cuisine of the French capital. He has already published La Riviera d'Alain Ducasse (Albin Michel) and Mediterranees, cuisine de l'essentiel, published by Hachette. JEAN--FRANCOIS REVEL A graduate of the prestigious Ecole normale superieure, professor of philosophy, writer and journalist, Jean--Francois Revel has written numerous philosophical and political works. Formerly literary advisor to several publishing houses and editor of L'Express, he is now a columnist for Le Point and a contributor to RTL. A member of the Club des Cent, the celebrated gastronomic society, he contributed to Les Francais a table, published by Hachette in 1997. Revel was awarded the Prix Chateaubriand for his lifetime's work and admitted to the Academie Francaise. HERVE AMIARD Specializing in the art of living and gastronomy, Herve Amiard's publications include Portrait de chefs (Editions Contrejour), Les Dimanches de Joel Robuchon, Les Dimanches de Bernard Loiseau (Editions du Chene) and L'art de vivre de Joel Robuchon, published in Japan. He also mounted the first food photography exhibition in 1991 for the American Society of Professional Photographers in Paris. His black--and--white photo--reportages were displayed at the eighth Visa pour l'image exhibition in Perpignan. He was awarded the James Beard Foundation prize for Best Photography for Joel Robuchon's Cooking through the Seasons.