Good Taste

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.

Préface

• Carrie Bachman Public Relations to run USA campaign: Carrie has more than 30 years culinary & lifestyle public relations experience. From 1996-2006, Carrie was Director of Publicity for Cookbooks and Lifestyle at HarperCollins/William Morrow. Carrie has lead New York Times bestselling campaigns for a diverse list of authors, including journalists, celebrities, award-winning chefs, and cookbook/memoir and lifestyle experts.  Her clients have included: Julia Child, Marcella Hazan, Emeril Lagasse, Alice Waters, Dorie Greenspan, Trisha Yearwood, Ina Garten, Ferran Adria, Grant Achatz, Barbara Lynch, Rachael Ray, Carla Hall, Mark Bittman, Nathan Myhrvold, Jacques Pepin and Stanley Tucci. 
• Broad press campaign for coverage across hospitality, food, chefs, French lifestyle and fine dining.
• Pitching for feature and review in relevant outlets and author appearances on radio / television: *ABC Good Morning America, NBC Today Show, CBS Sunday, CBS The Dish, CNN, Late Night Shows and other local TV doing remote & in person segments such as regional TV – WGN Chicago, Daytime Tampa, WSVM Nashville, KATU Portland, KING Seattle.  Press to include *AARP magazine, People, The New York Times Food Section & Book Review, The Wall Street Journal, Chicago Tribune, Los Angeles Times, The Washington Post, Associated Press, The Atlantic, New Yorker, Food & Wine, Bon Appetit, Saveur, Food52, Eater, Kitchn, BonAppetit.com, Epicurious, and others, plus extensive UK coverage.
• Targeting relevant endorsements from the wider food media, including key chefs, food writers, influencers and celebrated guests of Alain Ducasse's restaurants. 
• Promotion through author social media, website and newsletters: @alainducasse (497k followers on Instagram)
• Author events: The author will be actively promoting with media appearances plus an in-person and virtual author tour. [Tour cities to be confirmed, but to include New York.]
• Galleys available for booksellers, press, media and influencers – both digital and physical. 

Auteur

Alain Ducasse is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé. He received his first three Michelin stars in 1990 at the Louis XV restaurant in Monaco. Since then, he has set up schools, created artisan factories and opened restaurants across the world, most notably in Japan, the United States and London. He is based in Monaco.

Texte du rabat

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.

Contenu

1. Earth and Wood
2. School, the Schools
3. The Mediterranean Adventures
4. Paris, New York and Tokyo
5. The Factories
6. The Maison du Peuple