Celebrate the art of French cooking with these THREE  fabulous cookbooks by perhaps the worlds' two greatest French Chefs !

1) Ducasse Flavors of France, by Alain Ducasse; and

2) On the Line; and  3) A Return to Cooking, by Eric Ripert

Brash, driven, and dazzlingly inventive, fourteen-star chef Alain Ducasse is a larger-than-life figure. At thirty-three, he was the youngest chef ever to be awarded three Michelin stars; and in 2005 he became the first chef in the world to win three stars for three restaurants, with a staggering total of fourteen stars spread across eight restaurants in three countries. He has mentored a generation of younger chefs who have introduced his cooking around the world and he has, quite simply, changed the face of traditional French cooking.

In this, his first American cookbook, M. Ducasse shares the principles and techniques of his uniquely elemental cuisine.

Eric Ripert is the chef and part-owner of Le Bernardin, awarded four stars by The New York Times, three stars by the Michelin Guide, and rated best restaurant in New York by Zagat. He is a frequent guest on such national shows as Bravo's Top Chef, Today, Charlie Rose, Martha, and Anthony Bourdain's No Reservations. He has opened two new restaurants, 10 Arts in the Philadelphia Ritz-Carlton and Westend Bistro in Washington, D.C.