Overview

Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food.

From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional...
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Daniel: My French Cuisine

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Overview

Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food.

From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions,

DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse.. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere.
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Editorial Reviews

Library Journal
09/15/2013
Did you know that world-renowned chef Boulud lives above his eponymous New York City restaurant? This and other personal details unfold in Boulud's massive cookbook, which presents 75 signature recipes from his three-star Michelin restaurant as well as 12 simpler regional French recipes. In a middle section entitled "Iconic Sessions," author and editor Bill Buford (Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany) recounts working with Boulud to prepare extreme French classics such as canard à la presse (pressed duck) and poulet en vessie (chicken cooked in a pork bladder). VERDICT Only serious foodies and professionals should attempt Boulud's exacting recipes, but many readers will enjoy his and Buford's essays, which reveal the creativity and skill that distinguish the world's best chefs.
Publishers Weekly
Boulud (New York City restaurateur and French Legion of Honor chef) offers Michelin-style cuisine in a cookbook that Chef of the Century Paul Bocuse calls the “future bible of tomorrow’s chefs.” With an impressive level of modern culinary sophistication, Boulud presents 87 recipes including classic French cuisine from his restaurants as well as regional cook-at-home favorites from his beloved Lyon. Buford’s essays describe the history of signature French dishes, and dazzling images of plated dishes reflect the contemporary energy behind Boulud’s artistry. Preparation of these recipes is not for the casual cook; grandiose multilayered dishes are works of art requiring technical skill. Oils, foams, gelées, purées, creams, and confits are basic to many dishes, and descriptions for each laborious preparation are meticulous. A banquet-worthy game bird confection molded in a casing of sliced root vegetables and a lobster biryani-filled samosa with hearts of palm topped with spicy sheep’s yogurt and coconut chutney make for “vibrant dishes.” A Szechuan pepper–laced strawberry granité is served with a sablé cookie and strawberry sauces. There’s a “How to Use This Book” guide, lists of sources for tools and ingredients, and a glossary of culinary terms. Part memoir, part instruction manual, and a superb choice for coffee tables, Boulud’s book for serious aspiring chefs captures the “very soul of what makes him a French cook in America.” Agent: Kim Witherspoon, Inkwell Management. (Sept.)
From the Publisher
"Just when you think you know everything about one of your closest friends, he surprises you with anecdotes, reflections and insight. French cuisine is in Daniel's blood, but this book---the most personal he has written---goes well beyond the traditional rules and codes of French cooking. It's an intimate look at Daniel as a chef, and a vivid portrait of Daniel as a person, highlighting the art and science in his iconic and regional cooking, and the humility that guides everything he does." --Thomas Keller, Chef/Owner of The French Laundry

"Daniel: My French Cuisine is a beautiful homage to not only French cooking, but also to its culture. Mastering techniques, and ultimately creating harmony, is what Daniel accomplishes brilliantly in this stunning book. I'm inspired by the exquisite photography and also by the riveting essays by Bill Buford that highlight the talent, curiosity, sense of hospitality and the legendary generosity of Daniel." --Eric Ripert, Chef/Co-Owner, Le Bernardin

"Reading Daniel: My French Cuisine, I experienced a very Proustian emotion; I was back at age 13 in my mother's kitchen restaurant in Lyon. From Daniel's remembrance of Chefs Nandron and Bocuse to the Lyon market and his coming to America, I was young again, cooking in France and New York. Thoroughly grounded in classical training, passionate and talented, Daniel has created an exciting, personal, and innovative cuisine in his multiple restaurants and has become a leader in the extraordinary rise of American cuisine of the last 20 years." --Jacques Pepin, Chef, Author, Teacher

"This book is a true representation of all that has contributed to the success and reputation of Restaurant Daniel over the past 20 years. My friendship with Daniel has spanned the last three decades, starting when we both began our careers in New York City. We have grown along a parallel path, and I am pleased to be able to call Daniel one of my oldest friends. I have a great respect for him as a man and as a chef." --Jean-Georges Vongerichten, Chef/Owner of Jean-Georges

"Grand tenors of the kitchen, such as my friend Daniel, never cease to enchant me. Daniel: My French Cuisine shows his extraordinary journey, marked by relentless conviction, overwhelming passion, his instinctual culinary intelligence, and just the right amount of ambition. Along the way he has cultivated his ceaseless inquisitive nature-the hallmark of visionary insight." --Michel Guérard, Chef / Owner Les Prés d'Eugénie - Michel Guérard

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Product Details

  • ISBN-13: 9781455513918
  • Publisher: Grand Central Publishing
  • Publication date: 10/15/2013
  • Sold by: Hachette Digital, Inc.
  • Format: eBook
  • Pages: 352
  • Sales rank: 236,239
  • File size: 52 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Daniel Boulud is a world-renowned French chef. He owns prestigious restaurants in New York, Miami, Palm Beach, London, Vancouver, and Singapore. He has won James Beard Foundation awards for "Outstanding Restaurant" (for Daniel in 2010), "Outstanding Restaurateur" (2006), "Best Chef, New York City" (1992), and "Outstanding Chef of the Year" (1994). The French Government made him a Chevalier de la Legion d'Honneur in 2006. He has served on the board of Citymeals-on-wheels since 1999, and he has received the "Culinary Humanitarian" in 2007. Boulud also serves as Chairman of the Bocuse d'Or USA Foundation.
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