Spoon
Spoon
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Summary
Readers can be as subtle or adventurous as they like, and rather than insisting that its recipes should be slavishly followed, the book deliberately encourages creativity, suggesting only that cooks should adhere to a comparable composition of flavours.
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Spoon by Alain Ducasse
Spoon is the brainchild of chef Alain Ducasse, in partnership with hotelier Ian Schrager. It is the restaurant in London's contemporary hotel, The Sanderson, and this book brings together a selection of the recipes on offer there. With more than 200 recipes drawing on American and Latin influences, the book includes dishes ranging from Ceviche to pork or shrimp ravioli, and then on to Youmkoumg soup. Readers can be as subtle or adventurous as they like, and rather than insisting that its recipes should be slavishly followed, the book deliberately encourages creativity, suggesting only that cooks should adhere to a comparable composition of flavours.
Alain Ducasse has become famous as the most prolific, consistently brilliant chef of his time. In March 1998 he became the first ever six-star chef. Since then he has expanded his Spoon restaurants to include London, New York, Tokyo, Paris and Mauritius.
| SKU | Unavailable |
| ISBN 13 | 9781840912616 |
| ISBN 10 | 1840912618 |
| Title | Spoon |
| Author | Alain Ducasse |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 2002-06-15 |
| Number of pages | 216 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |