| #2191292 in Books | Assouline | 2000-10-15 | Original language:English | PDF # 1 | 1.27 x9.51 x12.32l, | File Name: 2843231914 | 240 pages |
||1 of 1 people found the following review helpful.| Five Stars|By Mike Thompson|Great read.|8 of 11 people found the following review helpful.| Not what you'd expect from Ducasse (i.e. not a cookbook)|By The Phantom Critic|This is not a cook book. It is a book about harvesting food in America. The pre-publication title was "America, Lands of Excellence," which has now changed|.com |The best chefs know that incredible meals don't start in the kitchen--they start with the farmers, butchers, and seafood merchants. Where you get your ingredients is the key to fine dining. In Harvesting Excellence, acclaimed chef Alain Ducasse, o
Internationally acclaimed French chef Alain Ducasse tells the stories of a few men and women who harvest the most luscious products from the soil, catch the freshest seafood, and spend endless hours herding and raising livestock. With lavish full-color photographs, charming anecdoctes about these farmers, fishermen and ranchers, and culinary tips from Alain Ducasse and others great chefs, Harvesting Excellence is an intriguing look at an American food revolution.
You can specify the type of files you want, for your gadget.Harvesting Excellence | Alain Ducasse.Not only was the story interesting, engaging and relatable, it also teaches lessons.
