Nature: Simple, Healthy and Good
Nutrition French Cuisine Healthy Cooking Sustainable Cooking Plant-Forward Cuisine Gourmet Cookbooks Reference Cookbooks Lifestyle Cooking
Nature: Simple, Healthy and Good distills three Michelin-starred chef Alain Ducasse’s culinary genius into 368 pages of everyday brilliance. Published by Hardie Grant in 2011, this oversized hardback (25 cm tall, 1.35 kg) pairs Ducasse with nutritionist Paule Neyrat to prove that “healthy” and “haute cuisine” can share the same plate. Every recipe—whether it’s a silky carrot-ginger velouté or a rosemary-roasted sea bass—follows the 80/20 principle: 80 % garden-fresh produce, 20 % lean protein or whole grain, delivering big flavor with no gimmicks. Step-by-step photos, seasonal menu planners, and QR-coded shopping lists make the book feel like a private master-class in your own kitchen.
Collectors prize this first-edition English translation for its thick, matte pages that stay flat while you cook and the 600+ color photographs shot in natural light. The visual index of heirloom vegetables, herbs, and ancient grains doubles as wall-worthy kitchen art, while sidebars on composting, edible flowers, and zero-waste stocks turn the book into a life-style manual as much as a cookbook. At a time when “plant-forward” is trendy, Ducasse’s 2011 manifesto feels prophetic—and still ahead of the curve.
This particular copy arrives in very good condition: no previous-owner marks, no dog-eared corners, no smoke or kitchen odors—just crisp, clean pages ready to bookmark. Because the title is already out of print in hardcover, finding an unblemished, first-run English edition is increasingly difficult. For young adults building a sustainable pantry or seasoned cooks seeking guilt-free entertaining ideas, Nature offers a lifetime of delicious, doctor-approved meals in one beautifully illustrated volume.
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