Dakota Weiss

Executive Chef and owner of Estrella

This book goes to every kitchen I run. It is the first "serious" cook book that I ever purchased and it most likely will remain so for the rest of my cooking career. It's overall simple food done with amazing techniques that only the great Chef Ducasse can create.

Ivan Brincat

Food and Wine Gazette

Alain Ducasse is one of today's most influential chefs. He has many restaurants and a cooking school This book is an incredibly useful resource both for professionals and amateurs. It is bound to become a classic in future.

Charles Michel

Chef and Food Researcher

Perfection when it comes to modern (French) cooking. Both in respect to the product, plating, photography, technique.

Tom Kerridge

Owner/Chef Patron of The Hand and Flowers and The Coach, Marlow

Adam Reid

Head Chef, The French at The Midland Hotel, Manchester

Brad McDonald

Chef

Pascal Aussignac

Chef

Michael Anthony

Executive Chef/Partner

Franck Dangereux

Co-owner of The Food Barn

Alexander Talbot

Author and Blogger at Ideas in Food

Wolfgang Puck

Chef and restaurateur

Tom Kitchin

Chef

César Ramirez

Chef

André Chiang

Chef

Andrew Wong

Chef

Jean-François Piège

Chef

Frank Ruta

Executive Chef, The Grill Room at Capella Washington, D.C.

Matt Abé

Chef de Cuisine, Restaurant Gordon Ramsay

Christophe Lavelle

Biophysicist, epigeneticist and food scientist

Garrett Byrne

Chef