A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned food writer Jay McInerney and chef Clare Smyth. At twelve years old, Alain Ducasse had never been to a restaurant. Less than twenty years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars. Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, via work experience making crepes at a roadside café, several apprenticeships and a traumatic plane crash in which he was the only survivor, to setting up ground-breaking schools and restaurants across the world. He is now taking off his chef whites and passing what he knows to the next generation. Ducasse weaves a poignant ode to the humble vegetables that have inspired his entire cuisine and to the masters that guided him along the way, from Paris to New York to Tokyo. As he looks to the future, he reflects on just what 'good taste' means.
Alain Ducasse Book order






- 2023
- 2021
This beautifully designed guide to Vietnamese home cooking and comfort food goes beyond restaurant fare to explore the vibrant, fresh flavors of a cuisine whose popularity is rising rapidly.
- 2020
Alain Ducasse's New York: 100 Gourmet Addresses
- 236 pages
- 9 hours of reading
The book features a folded map and guide that complement the content, serving as a practical book sleeve. This unique addition enhances the reader's experience by providing a visual reference to the locations mentioned, making it easier to explore and engage with the material.
- 2019
Simple Nature
- 380 pages
- 14 hours of reading
For anyone interested in a healthier, lighter alternative to traditional French cuisine, this collection of simple, easy French recipes focuses on organic, locally sourced, and sustainable ingredients. Nature
- 2018
Cooking School
- 656 pages
- 23 hours of reading
When one cracks open the big Cooking School: Mastering Classic and Modern French Cuisine by Alain Ducasse et. al. one is immediately enticed by the elegant and simple layout, a book divided by recipes into easy, intermediate, and difficult categories with an extensive and useful appendix. -New York Journal of Books In this beautiful gift volume, he presents a new, fully updated collection of fabulous recipes and expert lessons to give readers a complete culinary education! A must gift for your favorite foodie! -Epicurus.com Magazine Alain Ducasse's soup-to-nuts Cooking School is a must for foodies. -Veranda ...an authoritative volume that promises nearly 200 recipes and thousands of step-by-step photographs focused on French cuisine. With a title referencing Ducasse's cooking school in Paris, sections are organized by difficulty level to encourage even novice cooks to add the mother sauces to their repertoires. -Eater.com If you know someone looking for the step-by-step instructions and images to perfecting French cooking, then this book is their new Bible. From tools to techniques, famed chef Alain Ducasse spells it all out for our ease. -Honest Cooking This is an important, world- class book. If you bring a copy home, it will not sit on your shelf. You will use it and you'll become a better home chef. And your family will know it! -Cooking by the Book
- 2018
From the world s most preeminent French chef comes an all-new collection of hearty, homey bistro recipes.
- 2017
Simple Nature : 150 new recipes for fresh healthy dishes
- 380 pages
- 14 hours of reading
For anyone interested in a healthier, lighter alternative to traditional French cuisine, this collection of simple, easy French recipes focuses on organic, locally sourced, and sustainable ingredients. Alain Ducasse’s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavor. The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices—which is why animal protein is de-emphasized (as well as salt and sugar, too) in favor of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly—if at all, as many of the recipes are vegetarian—for flavor. This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.
- 2016
Mario Batali - Big American Cookbook
- 495 pages
- 18 hours of reading
Mario Batali's delicious deep dive into American Regional Cooking--with 250 simple and delicious recipes from San Diego Fish Tacos to Boston Cream Pie.
- 2014
J'aime Paris City Guide
- 228 pages
- 8 hours of reading
A beautifully produced city guide to the best food destinations in Paris, compiled by renowned chef Alain Ducasse.
- 2014
J'aime London
- 448 pages
- 16 hours of reading
Renowned chef Alain Ducasse presents a list of his favourite eating haunts in London. His recommendations include pastrami-packed sandwiches from Monty's Deli and custard doughnuts from the St. John Bakery.