Daniel's Dish: Entertaining at Home with a Four-Star Chef

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After training under several of France's greatest chefs, Daniel Boulud came to the U.S. as chef to the European Commission in Washington. He was Le Cirque's executive chef from 1986 to 1992, and in 1993, Boulud opened his eponymous Manhattan restaurant, Daniel. He has received accolades ranging from Mobile's prestigious five-star award, to four stars in The New York Times, as well as the top food rating in the Zagat Survey. Boulud's other award-winning New York ...
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Daniel's Dish: Entertaining At Home With a Four-Star Chef

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Overview

About the Author
After training under several of France's greatest chefs, Daniel Boulud came to the U.S. as chef to the European Commission in Washington. He was Le Cirque's executive chef from 1986 to 1992, and in 1993, Boulud opened his eponymous Manhattan restaurant, Daniel. He has received accolades ranging from Mobile's prestigious five-star award, to four stars in The New York Times, as well as the top food rating in the Zagat Survey. Boulud's other award-winning New York restaurants include Café Boulud and DB Bistro Moderne. His second Café Boulud (Palm Beach) opened in Spring 2003. Chef Boulud is the author of three cookbooks and a monthly column in Elle Decor.
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Editorial Reviews

Associated Press
Despite Boulud's formidable reputation, these recipes are well within the reach of the home cook. Plenty of color photos show the food looking very good, leaving the settings to the imagination.
Time Out New York
Boulud's recipes are impressive, and simple enough to make at home.
Library Journal
Boulud is the chef/owner of three New York City restaurants-the four-star Daniel, the slightly more casual Caf Boulud, and DB Bistro Moderne (perhaps most famous for its foie-gras hamburger)-as well as a Caf Boulud that opened last summer in Palm Beach. Since 1995, he's been writing a regular column for Elle D cor, and his latest cookbook is a compilation of those columns with a selection of additional new recipes. Some of the mouth-watering and sophisticated dishes featured here are surprisingly simple, such as Butternut Squash Gratin, while others are definitely special-occasion dishes, most appropriate for accomplished and/or ambitious home cooks. For instance, the Waldorf Moderne has two separate gel es and spiced pecans as a garnish, along with a complicated dressing. Color photographs accompany most of the dishes, as do detailed wine suggestions. For New York libraries and other collections where chef's books are popular. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9782850186622
  • Publisher: Filipacchi Publishing
  • Publication date: 10/28/2003
  • Edition number: 1
  • Pages: 192
  • Product dimensions: 8.50 (w) x 10.12 (h) x 1.00 (d)

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    Posted October 21, 2012

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