"Alain Ducasse Spoon Cookbook" Collectors Limited Edition Used

Bilingual French and English Slight damage to slip cover. Signed by Alain Ducasse RARE Find “Spoon Cookbook” - Hardback - Collectors Limited Edition 4679/5000 Signed A limited edition of 5000 only of this beautiful large format book with white slip cover in the same category as El Bulli. Fusion, Creativity, Freedom: These three words perfectly embody the culinary art of Spoon Cook Book., where recipes know no bounds and flavors come together from near and far to create exceptional meals in an endless variety of combinations. Condiments are sauces that you practically 'sink your teeth into' that can accompany any of the featured Soups, Salads, Spoon Movements, Pastas, cereals and Grains, Eggs, Sandwiches, Fish, Poultry, Meat and Desserts. Spoon Cook Book is entirely designed for 'experimental epicures' and welcomes anyone who wants to escape convention to discover a new culinary tradition inspired by desire and spontaneity. 200 stunning photographs. Mixing, creativity, freedom: three words to summarize the cuisine of the “Spoon Cook Book.” Recipes at the borders abolished, mixtures of flavor from here and elsewhere for multiple choice meals, where condiments, real "dining sauces" are freely associated with soups, salads, etc., spoon moments, pasta, cereals, eggs, sandwiches, fish, poultry, meats and desserts. Transparencies, materials, lights : “Spoon Cook Book” is also the meeting of recipes and their artistic interpretation through 200 photographs, photos, pictures, pictures, where products mix and unite to sublimate the kitchen and arouse envy. “Spoon Cook Book” is definitely aimed at "greedy zappers", at all those who wish to escape the imposed figures and open themselves to a kitchen of desire and spontaneity. Alain DUCASSE - A native of the Landes, Alain Ducasse is the most famous French chef of his generation. He runs several restaurants around the world and is now the only one who dares to claim that one can serve one of the best cuisines without being constantly behind the stoves. Chef, restaurant designer, innkeeper and trainer, Alain Ducasse has developed in twenty-five years a unique know-how that is expressed through many activities in the world of the art of living well and contemporary eating well. He leads his profession in a spirit of sharing a passion, of transmission of knowledge. His constant curiosity allows him to immerse himself in the diversity of the world and its cultural richness. COLLECTIVE - The recipes were written with the collaboration of Jean-Francois Tiege (former chef of the restaurant "Alain Ducasse at Plaza Athenee"), Didier Elena (former chef of the restaurant " Alain Ducasse at the Essex House ", Franck Cerutti (chef of the restaurant "The Louis XV" in Monaco), Patrick Ogheard, Frederic Robert (pastry chef at the "Mandalay Bay " in Las Vegas), David Rathgeber, Benoit Witz, not to mention all the chefs of Alain Ducasse establishments around the world who have brought their own style and experience. Slip case shows wear, book like new. Bilingual French and English • Publisher: ‎ DUCASSE EDITION (2005) • Hardcover: ‎ 455 pages • ISBN-10: ‎ (contact info removed)033 • Dimensions: ‎ 15" x 12 x 2” • Weight: 11-pounds