Has anyone seen or read Alain Ducasse's new book "Harvesting Excellence"? I recieved a signed copy as a gift from my chef. Although I think it is a really good book (no recipes), I am a little upset at Ducasse's whole attitude behind the production of it. Yes, he travels the country searching out the best ingredients and best producers, but he does so with an all french staff. His editor is french, his photographer is french, the journalist who helped him write the book is french, and all the chefs who offer ideas on how to use the products are french. This is a book about American products written exclusively by french people and chefs for Americans. What, are we good enough to produce great products, but not smart enough to prepare them. If it was the other way around: Americans writing a book on french products, using only American writers and chefs, for the french people and chefs, it would be laughed off of the shelves. What do you think? Am I being overly sensitive about this?
post #1 of 4
11/27/00 at 8:21am