Letters to a Young Chef
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- USD 11.99
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- USD 11.99
Descripción editorial
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
PUBLISHERS WEEKLY
You can say one thing for Boulud, owner of top-flight New York restaurants Daniel, Caf Boulud and DB Bistro Moderne: he's not one for coddling. In this rather skimpy collection of advice to recent culinary school grads, he shoots straight from the hip. Working as a chef in someone else's restaurant wouldn't be his choice, he explains, or the choice of anyone with true passion, he implies. "Still, it is a life." Instead, these brief chapters on topics like finding a mentor and controlling one's ego and ambition ("I have a healthy dose of both," he confesses) are aimed at a very specific audience: those who want to open their own restaurants, and they'd better be young (over 30 is over-the-hill) and hungry and not just for a perfect coq au vin. The book is long on generalities, but rather short on specifics. One exception is the chapter on wine and dessert, which explains that 10% to 15% of an average check is generated by the latter, and one-third by the former. Boulud can also be maddeningly contradictory, as when he lauds all things seasonal, then broadens the definition to include chanterelles from Oregon, because they reach New York in two days. A final chapter listing the 10 commandments of a chef (including keep knives sharp and learn the world of food) restates much of the previous information in pithier form. This book is the Monsieur Hyde to the Dr. Jekyll version of culinary training presented in Jacques P pin's The Apprentice (Forecasts, March 3). Recipes not seen by PW.
