Cooking for Kids

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Cooking for Kids

From babies to toddlers, simple healthy and natural food

Collection Nature

Eating well every day, a way of life according to Alain Ducasse!

Alain Ducasse looks at baby nutrition, from the point when the baby’s diet diversifies at the age of 6 months. From 6 months to the age of 3 years, it is essential to help younger children to develop their taste buds, with quality, tasty products as part of a very nutritional diet that responds to their specific needs. Alain Ducasse and Paule Neyrat reveal their secrets to developing babies’ sense of tasteto help them grown into gourmet grown-ups.

Hard copy available in:

English worldwide edition © Rizzoli (Spring 2014)

http://www.rizzoliusa.com/book.php?isbn=9780789327253 

Russian edition © Chernov.

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Author

 

Alain Ducasse : Alain Ducasse comes from the Landes region of south western France and is one of the most renowned chefs of his generation. He is also a restaurant designer, hotelier, and teache rof the culinary arts. Over thirty years, hehas developed a unique savoir-faire, which has helped define the contemporary art of livingand eating. He accords great value to sharing his passion and knowledge and developing his constant curiosity, which helps him soak up the cultural diversity of the world.

Paule Neyrat : Dietician and grand-daughter of a chef, Paule Neyrat has always worked in the areas of nutrition and gastronomy. Creator of the Escoffier courses, which help professional chefs perfect their art, she has worked forover twenty years with the best of them. She is also a specialist journalist in food and nutrition and has written a number of different books. Since 2003, she has written regularly for Alain Ducasse, and published the Spoon Cook Book, the Grands Livres Méditerranée, Best Of, Tour du Monde as well as Nature.

Jérôme Lacressonnière : He began his career in France with Georges Blanc at Vonnas, before moving on to the LouisXV in Monaco, and then the Ritz in Paris. He went on to become the chef for the Consul General of France in Hong Kong before joining the «Alain Ducasse at the Essex House» restaurant in New York in 2000. In 2004, he was made Head Chef of «Beige Alain Ducasse Tokyo» in Japan, before finally joining the Ducasse Institute in Argenteuil in 2010 as both a teacher and consultant.

Product details

 
Publisher :
Alain Ducasse Edition
Authors :
Alain Ducasse, Paule Neyrat and Jérôme Lacressonnière
Photographer :
Rina Nurra
Languages :
English, Russian
Cooking for Kids
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Cooking for Kids