Alain Ducasse is the greatest living chef in the world, although he could be better known from broad levels of the population. Jamie Oliver and Gordon Ramsay are much better known in the English speaking world, Paul Bocuse and Joel Robuchon are the other stars for the French.

It is the aim of Éditions Alain Ducasse to garner Ducasse the pole position in the cookbook market he already has in the world of culinary professionals.

Last year´s book "Nature" has been a good step in the right direction. The concept of Alain Ducasse showing normal readers how to prepare high quality and healthy recipes in a easy way with fresh and well produced food became a major bestseller in many countries. „This book offered us new perspectives", says Emmanuel Jirou Najou, Director of Éditions Alain Ducasse. "Even the English speaking countries bought the rights of this book."

 

With the tailwind of "Nature" the new book "J´aime Paris" („I love Paris") is about to become the next big thing for Éditions Alain Ducasse. The book is for culinary travel with the personal guidance and notes of Alain Ducasse in Paris, his capital of gastronomy and good food.

"Who can write a better guide to the most important culinary places in Paris than the world champion of gastronomy", asks Emmanuel Jirou Najou.

The book is a magnificent collection of 200 restaurants, pubs, bakeries, markets and other food places chosen and described by Alain Ducasse himself.

The book immediately became a bestseller in France and will be published in many foreign countries during this year. Because of this success Éditions Alain Ducasse is already thinking of publishing culinary travel guides for other metropolises according to the style of "J´aime Paris". Emmanuel Jirou Najou : "With restaurants all over the globe and the reputation of being the greatest chef in the world, this position can´t be taken by anyone else."

 

Find out more about the books of

Alain Ducasse:

www.alain-ducasse.com

 

It is undoubtedly the most extraordinary cookbook of the year, perhaps of the decade. In any case it is the most expensive cookbook in the world: „L´art de Guy Martin“.
This book is not a cookbook to be used in private homes for cooking – this cookbook is a work of art. It is in the direction of Heston Blumenthal‘s „The Big Fat Duck“, but even more elaborate, even more artistic. And even more expensive. In Europe it will cost around 700 euros, in Japan you can get it for the equivalent of 350 euros.

Although the cookbook bears his name, it is not Guy Martin who has put his unmistakeable stamp on this cookbook. The creative mind behind this book is Yoshihiro Saito, publisher, graphic designer, photographer.

The first impression is powerful: Weighing more than 5 kilos, the book comes in an elaborately designed cardboard box which, in addition to the book, contains two silver chopsticks.
The cookbook itself is the size of an LP record sleeve and is pulled out of the box with a satin ribbon. Care and clean figures are required to touch it. For the cover is made of the damask tablecloths from Guy Martin‘s Paris restaurant „Le Grand Vefour“. That alone is an absolutely extraordinary idea.
Inside the book new surprises and unique features follow each other almost page after page.
There are just 63 recipes of the master chef in the book with 636 pages. They are, however, shown in more than 350 coloured photos. This ratio alone shows that the focus here is less on the recipes and more on the presentation of the dishes and their ingredients.
Saito naturally depicts every dish of Martin just as the guest is served it in the „Le Grand Vefour“. 63 masterpieces of culinary art, 63 works of art on white porcelain.

„L´art de Guy Martin“ is limited to 3,000 numbered copies.

 

http://www.superedition.co.jp