Customer Reviews for

The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant

Average Rating 3.5
( 5 )
Rating Distribution

5 Star

(2)

4 Star

(1)

3 Star

(0)

2 Star

(1)

1 Star

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Sort by: Showing all of 7 Customer Reviews
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  • Anonymous

    Posted October 21, 2012

    The regular table 2

    For 2

    0 out of 1 people found this review helpful.

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  • Posted May 23, 2009

    more from this reviewer

    I Also Recommend:

    Fourth star

    This book has great incite to one of the top restaurants in the world. Really lets you know how much work is put in to get to this level in this industry. The book was a very easy read for me as i am a chef and love books about food and restaurants.

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  • Anonymous

    Posted January 18, 2004

    Great restaurant - terrible book

    Though Brenner's descriptions of the dining experience at Daniel were nicely done, her personal interpretations of things that were happening in the kitchen were maddeningly inaccurate. She sometimes tried to explain cooks' actions or reactions to particular orders, and made it painfully clear that she had no experience on which to base her supposed observation. Too often she inserted peoples' mindsets into her writing, instead of sticking to the observational writing that made the good parts of the book enjoyable. As a cook, it was very frustrating to watch an outsider write as though she knew what other people were thinking.

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  • Anonymous

    Posted August 9, 2002

    A CLASS ACT IN DETAIL - The Other Kitchen Confidential

    DANIEL is a great restaurant. This book gives you an excellent account of what happens behind the scene. It shows you the amount of work, care, dedication and talent that goes into the food of every Four-star restaurant. If Anthony Bourdain's 'Kitchen Confidential' shows you what kinds of kitchen you do not want to work in, this book shows you the kind of kitchen you aspire to work in. At the end, it's the people that counts. The book gives long overdue credit to the nurturing and generous executive chef Alex Lee and affirms the culinary genius of Daniel Boulud.

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  • Anonymous

    Posted April 25, 2010

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  • Anonymous

    Posted October 20, 2011

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  • Anonymous

    Posted September 27, 2009

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