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Good Taste: A Life of Food and Passion
A memoir and manifesto from the world’s most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars. Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, to setting up groundbreaking schools and restaurants across the world. He is now taking off his chef’s whites and passing on what he knows to the next generation. Ducasse writes a poignant ode to the humble vegetables that have inspired his entire cuisine and to the masters that guided him along the way, from Paris to New York to Tokyo. As he looks to the future, he reflects on just what ‘good taste’ means.
192 pages, Hardcover
First published April 2, 2024
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Displaying 1 - 4 of 4 reviews
April 17, 2024
How do you become a great chef? How do you develop a taste so fine that you can tell if butter was made by hand from cows grazing near the barn or with a mixer from cows grazing far away instead? This autobiography provides few answers but many examples of how taste is cultivated and refined, how it is expanded and differentiated.
There are no recipes in this book, but certainly many insights.
Come si diventa dei grandi chef? Come si sviluppa un gusto cosí fine da poter capire se il burro é stato fatto a mano da mucche che pascolano vicino alla stalla o con il mixer da mucche che pascolano invece lontano? Questa autobiografie fornisce poche risposte ma molti esempi di come si coltiva e si affina il gusto, come si amplia e si differenzia.
Non ci sono ricette in questo libro, ma sicuramente molti spunti.
I received from the Publisher a complimentary digital advanced review copy of the book in exchange for a honest review.
There are no recipes in this book, but certainly many insights.
Come si diventa dei grandi chef? Come si sviluppa un gusto cosí fine da poter capire se il burro é stato fatto a mano da mucche che pascolano vicino alla stalla o con il mixer da mucche che pascolano invece lontano? Questa autobiografie fornisce poche risposte ma molti esempi di come si coltiva e si affina il gusto, come si amplia e si differenzia.
Non ci sono ricette in questo libro, ma sicuramente molti spunti.
I received from the Publisher a complimentary digital advanced review copy of the book in exchange for a honest review.
November 3, 2023
This is quite a short book, so I finished it quite quickly and am now rereading it; partly because I feel I didn't do justice to the first few chapters and partly because the chapters are written under subject matter, rather than chronology - something I found a bit confusing and needed to understand better.
Having re read it I would give it a cautious 4 star for fulfilling its description; it is indeed a manifesto - full of passion, innovation, single mindedness and commitment, and these qualities shine through on every page. Not being a 'foodie', it was fascinating getting inside the brain of one whose whole life has been dominated by a quest for excellence in terms of quality, flavour and technique. His ability to seek out the best in everything amazed me, as well as his constant dedication to experimentation, learning and educating others. At first I thought he came across as arrogant, but by the time I'd finished I realised that he's just someone who speaks plainly about himself and his achievements [and, notably, his failures], just as he compliments and promotes others.
Again, I would say that I struggled with all the names and date shifts and I would've liked to hear a few more anecdotes and seen more photos. From this point of view I'd give it a 3 star. I could've done with an 'Alain Ducasse Timeline'! He's obviously got a partner and children, but where [and how?!] did they fit in? No mention at all.
I think that it was just the right length. Anything longer would've been hard to keep reading owing to the continuous stream of names and - for me - lack of 'person' behind the passion.
Having re read it I would give it a cautious 4 star for fulfilling its description; it is indeed a manifesto - full of passion, innovation, single mindedness and commitment, and these qualities shine through on every page. Not being a 'foodie', it was fascinating getting inside the brain of one whose whole life has been dominated by a quest for excellence in terms of quality, flavour and technique. His ability to seek out the best in everything amazed me, as well as his constant dedication to experimentation, learning and educating others. At first I thought he came across as arrogant, but by the time I'd finished I realised that he's just someone who speaks plainly about himself and his achievements [and, notably, his failures], just as he compliments and promotes others.
Again, I would say that I struggled with all the names and date shifts and I would've liked to hear a few more anecdotes and seen more photos. From this point of view I'd give it a 3 star. I could've done with an 'Alain Ducasse Timeline'! He's obviously got a partner and children, but where [and how?!] did they fit in? No mention at all.
I think that it was just the right length. Anything longer would've been hard to keep reading owing to the continuous stream of names and - for me - lack of 'person' behind the passion.
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November 4, 2023it is quite inspirational book that made me at least to wanting to know more about Alain Ducasse.
January 8, 2024
Good overview of Alain Ducasse’s life and work, as well as his guiding philosophy. Thought-provoking, if less developed than what I would’ve liked. Solid short read
Displaying 1 - 4 of 4 reviews