Edition

DUCASSE Edition:
Big Chefs, Beautiful Books

DUCASSE Edition, the first publisher specializing in cook books, was born in 1999 with the publication of the Grand Livre de Cuisine by Alain Ducasse, the first in a collection of more than 100 references.

Reference Books

A pioneer in the cook book publishing market, DUCASSE Edition targets cooking professionals and amateurs, big and small alike. With works translated in more than 15 countries and signed by more than 50 authors, chefs and big names in gastronomy, DUCASSE Edition has 2 objectives:

Give professionals the means to showcase their savoir-faire and make the practice of cooking accessible to everyone.

Real, precise recipes, detailed, step by step instructions... this is our recipe for a genuine cook book.

- Aurore Charoy

Director, DUCASSE Edition

Collections Accessible to Everyone

Our collections are continually becoming denser and richer, offering to all those passionate about cooking the possibility to grow and take pleasure in cooking.

Best Of: Anne-Sophie Pic, Paul Bocuse, Emmanuel Renaut, Pierre Hermé, Thierry Marx, Philippe Conticini, Jean-François Piège

Chef Signatures: Alain Ducasse, Christophe Michalak, Akrame Benallal, Julien Duboué, Christophe Adam, Pierre Augé, Denny Imbroisi, Greg Marchand

Reference and teaching books: Le Grand Livre de la Boulangerie, Secrets de Pâtissiers, Secrets de Cuisiniers

Everyday Cooking: Julie Andrieu, Paule Neyrat

Taste of the Essence

DUCASSE Hospitalite
DUCASSE Manufacture
DUCASSE Education