Season's Readings

Curated by Jenn Thornton

A bibliophile's lit picks for your library

  Photo courtesy of Rizzoli New York

Photo courtesy of Rizzoli New York

Cooking School: Mastering Classic and Modern French Cuisine by Alain Ducasse

A chef with more Michelin stars than most, celebrated Alain Ducasse opens his kitchen with nearly 200 recipes from classic French cuisine and other traditions in his new cookbook as classroom. Arranged in order of difficulty, the book lays out the basics then gradually calls for more chops. Recipes—from risotto to rack of lamb—are arrayed in the order a student is likely to encounter them in culinary school. With 600-plus pages and a whopping 6,000 color photographs illustrating Ducasse’s step-by-step approach, this compendium is a case study in the culinary arts. $55,