Alain Ducasse's Culinary Dictionary - Rated 
Review of Alain Ducasse's Culinary Dictionary
Hard to know how far culinary gods can go for further recognition when their empires are booming. I was truly disappointed by this tome, which should have been ambitiously wonderful had it been given more consideration and time to perfect.
Perhaps it would like to be an encyclopedia but rather seems to this reader to be intense cookbook trying to cover all fancy gastronomic bases. One can, of course, get ideas but recipes appear not properly tested so you need to have a serious command of the kitchen to find your way with stocks, sauces, details of the dish etc. In this way, the average serious cook may feel intimidated. After seven hundred recipes, I rather doubt too many copies will have that worn-in feeling a great cookbook develops when used and loved.
The translation into English is full of mistakes. Once remaindered for a good price - the book will be worth it for gorgeous photographs. The original or updated Larousse Gastronomique from 1996 is full of cross references, fun, traditional, inspiring and anything you want it to be in comparison except perhaps his presentation of so-called `haute, haute' cuisine. Hard to know how much Ducasse wanted to look like the king along with the five chefs who assisted in this endeavor. How much more does he need to show off.
As a serious foodie, serious amateur chef for thirty-five years and writer, I prefer to rave not demote. In this case, sadly, the book might do better as an impressive doorstop with a top brand name.
An impressive attempt at putting Ducasse's culinary artistry into a book - Rated 
This is a beautifully presented book showcasing hundreds of creations to come out Ducasse's kitchens. It is not for nothing that this man has three triple-starred restaurants; the quality of his work is extraordinary.
It is probably fair to say that most people wouldn't buy this for the recipes (if you are looking to attempt many of the dishes, you'll need deep pockets, excellent local food suppliers and a well-equipped kitchen, not to mention an extraordinary amount of skill). However this doesn't detract from its beauty as a book for the coffee table and to promote discussion.
My only negative point is that this edition is probably too small to do many of the pictures justice - if you are willing to pay the price for the upgrade to the large format edition it is probably worth it.
great book for the price! - Rated 
i first saw this book about a year ago. the chef at the restaurant i work at has a copy and after allmost an hour of looking at it decided i needed it, only problem was the price tag which was £160. when i saw this book in a revised edition for only £40 i didnt know quite what to think. at first i thought it must be paperback but then found out it was hardcover. well....it came today and i can tell you the only difference is the page size. no, i'm not talking about the ammount of pages but only the actual size of the page. its about the size of A4 paper, but i see that as a plus not a minus!
the book is layed out alphabetically and goes by ingredient. its ONLY recipes though. nothing inspirational as far as quotes of philosophies but if you looking for recipes you can adapt to somthing of your own then this is the ticket. it's all very ducasse in style. very minimalist and lets the products speak for themselves. the only thing that i think may be a bad point to the home cook is the reaccuring theme of truffles, foie gras ect. it's food thats decadent and not really home cook kinda stuff. if your someone in the professional world though its a keeper and well worth the £26.
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