Alain Ducasse Nature: Simple, Healthy, and Good

Purchased two of these cookbooks. One for me and one for a friend. Made my first meals from it tonight and they were very good. The basis of the book is that AD has six items that he considers "staples". These six items are to be made in bulk and kept, then used in the many other recipes that are in the book. Without the staples you would spend considerable time preparing the various recipes AD has in the book. The recipes are not simple, nor are they unbelievably difficult. I made an apple and celery salad, a dried fruit spread as an appetizer, a vegetable medley and an ahi tuna steak recipe so I felt as though I got a good representation of what was in the book. I'm pleased and feel as though in the long run it will be an excellent addition to my cooking.

I love to cook and eat a variety of food. There is hardly anything in this book I would cook or eat. Very disappointing for a chef of this caliber

I choose this book because I am a fan of Alain Ducasse. I like the book becasue it gives surprising insight into how a master chef and amzing restaurateur finds and prepares food for friends and family. This imore than a recipe book.

I am such a fan of Alain Ducasse. I have other books by him which a treasure, and this one did not disappoint.The information and recipes are very usable, and photos tell their own stories. And I am enjoying making the literary acquaintance of Paule Neyrat. She keeps his food doable.Oh, and the illustrations are a delight.

It is a fun publication with the art and photography. However, I had higher expectations to learn something from it and use it often in the kitchen. I was inspired by maybe one recipe: it involved using vanilla beans in a vegetable dish. I guess I was expecting more insight and go to recipes for the home cook from a legendary chef, rather than comments from a nutritionist.

I so love Alain Ducasse but it turned out to be a good but expensive read. I was expecting something a little different and with competition like Yotam Ottolenghi it left me wanting.

Perfect condition better than expected!

Enjoying the recipes! Great book.

Back to the roots of the Mediterranean diet, in this book Alain Ducasse showcases accessible recipes for the average experience cook. I noticed that most of the recipes are for the May 'till September season as only during that time of the year the fresh ingredients mentioned are available. I would like to see some ideas for the late autumn and winter season.The nutritionist comments are useful to better balance the menus.Highly Recommended

A very beautiful book with wonderful recipes.It's nice how the recipes are set out and they are easy to follow. Unfortunately the print in different colours is sometimes difficult (especially light green on white).It's nice but quite unsual there is not separate list of ingredients.

Disappointed in the recipes and especially th presentation of the plates. What you would expect from a chef.

Great book

A beautiful book, with wonderful and inventive recipes. Makes me feel I can cook interesting vegetable dishes, even if I have to use supermarket products. I like the way the recipes are set out, they are easy to follow, and the advice and suggestions for alternative ingredients are invaluable. However, the print is in different colours, and rather faint, which makes following a recipe in artificial light very difficult, the yellow, pale green and grey in particular just disappear on the page. Definitely five stars for the recipes, but only three for the final result.