Ducasse Made Simple by Sophie: 100 Recipes from the Master Chef Simplified for the Home Cook Review

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Ducasse Made Simple by Sophie: 100 Recipes from the Master Chef Simplified for the Home Cook ReviewThough I have only made 3 recipes as of this writing - the mushroom omelette, the steak with a red-wine shallot sauce and the veal medallions with tomato sauce where I substituted boneless chicken breast for the veal - I wanted to write because all have been absolutely spectacular, not at all "pedestrian". The omelette, while more labor intensive than a simple omelette, was well worth the extra time and effort. The tomato sauce is delicious, and the butter used to baste the veal, or in my case, the chicken, truly transforms the dish into something special - especially if you use French butter. I agree that there is nothing exactly new about a red-wine shallot sauce - but the slow cooking in the oven is different and coaxes more sweetness out of the shallots. The final reduction and butter enrichment results in a fondu or confit which is more intensely flavored and less aggressive than, for instance, Daniel Boulud's.Ducasse Made Simple by Sophie: 100 Recipes from the Master Chef Simplified for the Home Cook OverviewIn this sumptuous book, Sophie Dudemaine-one of the bestselling cookbook authors in France-has selected and simplified 100 recipes from Alain Ducasse's encyclopedic Grand Livre de Cuisine. While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook. In addition, Linda Dannenberg, the author of more than 20 books on French cooking and culture (as well as Stewart, Tabori and Chang's Perfect Vinaigrettes), has tested and adapted the recipes for an American audience.
The book includes a wide range of starters such as pumpkin velouté soup and scallop salad; entrées such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck à l'orange; side dishes such as pesto pasta and risotto with zucchini and parmesan; and desserts such as apricot tarts, macaroons with mascarpone, and caramel ice cream, among many other delights. Recipes range from classic French dishes (foie gras, chicken fricassée, and crêpes Suzette) to international favorites (lobster Newburg and veal saltimbocca).
Whether preparing meals for family, friends, or entertaining, home cooks of every ability will enjoy creating their own cuisine à la Ducasse.

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