Letters to a Young Chef

( 2 )

Overview


From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food. Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from ...
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Letters to a Young Chef

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Overview


From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food. Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
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Editorial Reviews

From Barnes & Noble
Lyon-born Daniel Boulud is the owner and chef de cuisine of three restaurants, including his namesake, Daniel, generally regarded as one of the world's premier restaurants. In Letters to a Young Chef, he takes a well-deserved break from his kitchen duties to share wisdom about the fine art of food preparation. His introduction to this "tasty life" is composed of healthy portions of advice, memoir, instruction, anecdotes, reverie, and even a few choice recipes.
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Product Details

  • ISBN-13: 9780465007776
  • Publisher: Basic Books
  • Publication date: 3/28/2006
  • Series: Art of Mentoring (Paper) Series
  • Edition description: REV
  • Edition number: 1
  • Pages: 176
  • Sales rank: 401,778
  • Product dimensions: 4.90 (w) x 7.90 (h) x 0.60 (d)

Meet the Author


Daniel Boulud was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Cafe Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appetit, and has received Gourmet's "Top Table" award. He lives in New York City.
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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted November 1, 2011

    recommend

    great for young chefs in culinary school or staring an apprenticeship

    2 out of 3 people found this review helpful.

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  • Anonymous

    Posted October 8, 2010

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

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