At 33, Alain Ducasse was the youngest chef ever to be awarded three Michelin stars. In this his cookbook debut, Ducasse shares the principles and techniques of an elemental cuisine that are changing the face of traditional French cooking. The book contains 120 photographed recipes.

The most anticipated and important French cookbook in many years, "Ducasse Flavors of France" is a new classic. Brash, driven, and dazzlingly inventive, Alain Ducasse is a larger-than-life figure. At thirty-three, he was the youngest chef to be awarded three Michelin stars, and in March 1998, he became the first ever chef in over sixty years to earn three stars in two restaurants simultaneously. In his long-awaited American cookbook debut, M. Ducasse shares the principles and techniques of a uniqely elemental cuisine that are changing the face of traditional French cooking. "Ducasse Flavors of France" follows the chef from his state-of the-art kitchens at the Louis XV in Monte Carlo and Alain Ducasse in Paris to his countryside auberge in Moustiers and documents, in one hundred lavishly photographed recipes, the influences--Mediterranean, Provental, and classic French--that permeate his cuisine.