Cooking with Daniel Boulud

Overview

At long last, Daniel Boulud, widely celebrated as one of America's greatest chefs, has assembled the volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. Now chef/owner of the internationally acclaimed and wildly successful Restaurant Daniel on Manhattan's Upper East Side, Boulud originally became the toast of the restaurant world in his role as executive chef at Le Cirque. His stunning and inventive cuisine has garnered accolades everywhere from Gault Millau to ...
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Overview

At long last, Daniel Boulud, widely celebrated as one of America's greatest chefs, has assembled the volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. Now chef/owner of the internationally acclaimed and wildly successful Restaurant Daniel on Manhattan's Upper East Side, Boulud originally became the toast of the restaurant world in his role as executive chef at Le Cirque. His stunning and inventive cuisine has garnered accolades everywhere from Gault Millau to The New York Times, from Food & Wine and the International Herald Tribune (both of which voted him one of the ten best chefs in America) to the James Beard Foundation (which selected him as New York Chef of the Year in 1992 and Best Chef in America in 1994).

Here, in his first cookbook, Boulud presents instructions for everything from hors d'oeuvres to desserts, lavishly illustrated and adapted for the home cook. Based on a style of cooking known as cuisine du marche (cooking with local and seasonal produce), these recipes take advantage of the abundance of fresh foods available in farmer's markets and upscale grocery stores throughout the United States.

This collection of over two hundred recipes includes such delights as Crisp Paupiette of Bass in a Barolo Sauce, Sirloin Napoleon with Black Olives and Zucchini, Maine Sea Scallops in Black Tie, Nine-Herb Ravioli with Basil Oil and a Tomato Coulis, Crisp Duck Pot-au-Feu with an Herb Oil, and Roasted Peaches and Blackberries with Ginger Caramel Ice Cream. Boulud both dazzles and inspires with a display of his culinary virtuosity and versatility. He shows home cooks how to re-create his delicious and imaginativedishes without arduous techniques or complex equipment. The recipes herein offer a wealth of professional tips, and each step is simply and clearly explained.

More than just a collection of brilliant recipes, Cooking with Daniel Boulud is also a primer on Boulud's cooking philosophy. The principle on which his cuisine rests is his insistence on only the finest fresh seasonal ingredients. All recipes are coded by season, and Cooking with Daniel Boulud also includes an exquisitely illustrated seasonal market list at the back of the book that is both an invaluable buying guide to ingredients featured in the book and a compendium of simple recipes and preparation tips.

This lavishly produced cookbook--with more than 250 exciting recipes from New York's great four star chef Daniel Boulaud--shows the home cook how to recreate his delicious and imaginative dishes without arduous techniques or expensive equipment. 120 full-color and 344 b/w photos.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
The demand by home cooks for healthy and interesting meals has led any number of chefs to pass on their cooking advice and recipes. Boulud now joins them with an excellent book. Formerly the head chef at Le Cirque in New York, and now running his own restaurant, Daniel, Boulud has brought together recipes which reflect his training in classic French cuisine and the influence of American ingredients and regional cooking on such cuisine. He firmly believes in using fresh seasonal ingredients, and provides a ``market list'' with advice on how to select and use fruits and vegetables at their peaks. A dish like peppered tuna and shoestring potatoes is a prime example of Boulud's skill in matching compatible yet contrasting tastes and textures. The recipes are well-written, with clear, concise steps and do-ahead tips. Although the author has worked to adapt restaurant recipes to the average kitchen, this is no book for amateurs. Boulud presumes a certain level of competence. If you don't know how to sweat an onion or shape an artichoke leaf, or aren't willing to make your own stocks, you will be lost. Some of the dishes are fairly labor-intensive and are not for those looking to put together a quick meal when they get home from work. But for experienced home cooks who want to add something special to their repertoire, this is a superb book to consult. Photos not seen by PW . Author tour. (Sept.)
Library Journal
Boulud, long-time chef of New York City's famed four-star restaurant Le Cirque, recently opened his own restaurant, Daniel. Here he presents more than 250 of his recipes, including signature dishes from Le Cirque, more recent creations now on the menu at Daniel, and simpler dishes he cooks for his family. His French background and training define his cooking style, but his experience in American kitchens and the influence of other ethnic cuisines are also evident in recipes as diverse as Corn Soup with Nutmeg and Gratin of Plums with Lime Zabaglione. Most of the recipes are not simple, but while they assume some culinary knowledge, they are clearly written and illustrated with hundreds of photographs, many in color. For most collections.
Barbara Jacobs
Innovative? No doubt. Yet Chef Boulud's first contribution to the gastronomic art is not for everyone--nor for every library. The emphasis on the freshest, in-season fruits and vegetables, for example, leads to specifications of produce that won't be found in many neighborhood supermarkets, including pomelo, salsify, broccoli rab, and celeriac. And many of the more than 250 recipes simply don't lend themselves to the minutes--not hours--most Americans devote to cooking meals. Nonetheless, it's enlightening and mouth-watering to leaf through this cutting-edge cuisine--fresh sardine fillets with arugula, beef shank and leek terrine, Gulf shrimp and sugar pea risotto with rosemary, veal chops with ginger and Swiss chard strudel, and chocolate banana terrine with peanut caramel sauce. At the end, he includes a four-season market list, complete with descriptions of fruits, nuts, and vegetables, accompanied by simple preparation suggestions.
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Product Details

  • ISBN-13: 9780679404095
  • Publisher: Random House Publishing Group
  • Publication date: 11/2/1993
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 385
  • Product dimensions: 8.35 (w) x 10.31 (h) x 1.03 (d)

Meet the Author

Daniel Boulud was raised in Lyons, France, on his family's farm. After working in the kitchens of some of the most prestigious chefs in Europe, including George Blanc, Michel Guerard, and Roger Verge, he came to the United States in 1980. In the ensuing decade, he dazzled New York with his work at the Polo Restaurant, Le Regence, and the world-renowned Le Cirque, before opening Restaurant Daniel. He has been voted Best Chef of the Year by his professional colleagues in the Chef in America Association and Best Chef in America by the James Beard Foundation. Restaurant Daniel was chosen by Bon Appetit, Gault Millau, and the International Herald Tribune as the best restaurant in the United States and was awarded four stars by The New York Times and five stars by the Mobil Travel Guide. He has appeared on Late Night with David Letterman, Live with Regis & Kathie Lee, TVFN's Cook Book Kitchen, and PBS's Cuisine Rapide with Pierre Franey, and is consistently lauded in the press as one of the most exceptional French chefs cooking in America today. Restaurant Daniel opened in the spring of 1993 to immediate success and acclaim and is now a member of France's prestigious Relais and Chateau Association.
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