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Since this book is supposed to contain the quicker, simpler recipes of the world famous chef, one would assume that it could be handled by someone with little experience in the kitchen. Unfortunately, not so. While the recipes are, in fact, quite simple, and preparation is not complex or lengthy, Mr. Ducasse leaves out important details that perhaps an experienced chef takes for granted, but that may very well not occur to a novice. Case in point: the simple and straightforward recipe for a provençal standard--- ratatouille.
Almost all recipes containing aubergines, and most containing courgettes, if these watery vegetables are to be sautéed, tell you to salt and then drain them for 30 mins. or so, then rinse and dry before sautéing. Especially in the case of aubergines, this procedure used to be vital, since up until a few years ago, aubergines tended to be bitter, and removing the water also removed the bitterness. From all reports, bitterness is no longer a problem. However, it is still necessary to remove the water, but Mr. Ducasse makes no mention of this procedure. If you neglect to do so, cut the veggies into tiny cubes as illustrated in the photo, and sauté them, in toto, almost 20 minutes, as indicated, you will have watery rather unappetizing mush.
Moreover, Mr. Ducasse tells to to wash the tomatoes, but omits telling you to first remove the skins by plunging them briefly into boiling water and then peeling. So, your aubergine mush will be accented with little pieces of celluloid tomato peel--- yum! He does tell you to peel the peppers, but neglects to tell you how.
Also, aubergines and tomatoes come, of course, in various shapes, colors, and sizes and, frankly, there are some that are more appropriate for ratatouille than others. No help from Mr. D. on this, either.
Such omissions, or rather, assumptions concerning the reader's experience and knowledge are unfortunately not infrequent throughout the book.
In short, if you know a good deal about food preparation and know what you're doing at the butcher's, fishmonger's and vegetable market, there are many excellent recipe's in this book to add to your repetoire. But this is hardly a book to give to someone setting up housekeeping for the first time or to a casual visitor to the kitchen.