Matthieu Ricard

Jean François Revel

Discuss consciousness, free will, the value of progress, the causes of war, and ways to approach living

A Father and Son Discuss the Meaning of Life

The Monk and the Philosopher

Here is a tasty paradox: How did the Leftist legions regroup after history delivered its fatal blow to the Soviet system? Simple, argues Jean-Francois Revel: the Left retreated to the impregnable fortress of the Utopian ideal. After all, socialism incarnate was always vulnerable to criticism. Utopia, on the other hand, lies by definition beyond reproach. With the demise of the Soviet system, there is no longer a vast and flailing embodiment of their vision, and Utopia’s haughty champions can again rage boundlessly. In Last Exit to Utopia, the latest English language translation of one of Europe’s most controversial intellectuals, Jean-Francois Revel takes aim at socialist apologists who have attempted to erase or invert the manifest failures of socialist ideology. As the tide of Big Government rises in America, Revel’s forewarnings here are as prescient as they are frightening.

The Survival of Socialism in a Post-Soviet Era

Last Exit to Utopia

Alain Ducasse

Bénédict Beaugé

Herve Amiard

Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean–François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard′s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L′Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse′s five star pupils: Franck Cerutti, Jean–Louis Nomicos, Jean–François Piège, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Bénédict Beaugé visits Alain Ducasse′s suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse′s culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France′s most prestigious restaurants: the Louis XV–Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.

The Artistry of a Master Chef and His Protégés

L'atelier of Alain Ducasse

A distinguished French philosopher argues that the greatest threat to modern democracy is the dissemination of false information, myths that endanger the viability of freedom and the democratic way of life

The Reign of Deceit in the Age of Information

The Flight from Truth

Argues that communism fell despite the weakness of the democratic countries, and makes suggestions on how to perpetuate democracy

The Future of the Democratic Impulse

Democracy Against Itself

Argues that anti-Americanism is based primarily on anticapitalism from regimes which are still committed to totalitarianism even though they profess to be democracies.

Jean François Revel

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