For anyone interested in a healthier, lighter alternative to traditional French cuisine, this collection of simple, easy French recipes focuses on organic, locally sourced, and sustainable ingredients.
Alain Ducasse’s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavor.
The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices—which is why animal protein is de-emphasized (as well as salt and sugar, too) in favor of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly—if at all, as many of the recipes are vegetarian—for flavor.
This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.
Perfect book for anyone who loves French food but finds classic haute cuisine too rich, too fattening, too complicated and too fussy. Alain Ducasse’s recipes focus on traditional healthy French recipes - many inspired by Provence and the Mediterranean—such as one might find at someone’s home rather than in a restaurant.
Alain Ducasse is one of the most acclaimed living French chefs whose fame and influence span the world. He is the first chef whose restaurants have been awarded 3 Michelin stars in 2 different cities.
This gorgeously illustrated book is easy to use and makes the perfect gift for foodies and fans of French cuisine
Capitalizes on the huge interest in healthy organic cooking and healthy diets.
Similar in subject and style to Ottolenghi’s Plenty which has sold over 73,000 copies worldwide since May 2010.
This latest volume puts the emphasis on organic, locally sourced vegetables, legumes, pulses, and grains. While not purely vegetarian, many of the recipes included here use animal protein very sparingly or not at all - which Ducasse argues is more sustainable for the planet and better for human health.
Marketing: Ducasse will do signings and appearances when he is in the US
Co-op available for placement
Publicity: Coverage expected in Food & Wine, Bon Appetit, Saveur, Sauce, Cooking Light, Edible Communities publications.
Food sections of lifestyle magazines including Martha Stewart Living, O the Oprah Magazine, Redbook, Family Circle, GQ, Self, etc.
Food sections at top newspapers including NYT, WSJ, LAT, Chicago Tribune, Boston Globe, SF Chronicle, Houston Chronicle, and syndicates, etc.
Online coverage expected on all above web/social-arms plus Epicurious.com, FoodNetwork.com, Yahoo Food, Leite’s Culinaria, Chalkboard Magazine, Cookbook Junkies, Daily Meal, Eater.com, Food52.