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Letters to a Young Chef
     

Letters to a Young Chef

4.0 1
by Daniel Boulud
 

Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art

Overview


Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals.

Editorial Reviews

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.

Product Details

ISBN-13:
9780786736614
Publisher:
Basic Books
Publication date:
04/28/2009
Sold by:
Hachette Digital, Inc.
Format:
NOOK Book
Pages:
176
Sales rank:
331,461
File size:
204 KB

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 Caf Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon App tit, and has received Gourmet's Top Table award. He lives in New York City.

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Letters to a Young Chef: The Art of Mentoring 4 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Very helpful and insightful