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.
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, gel es, pur es, 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 granit is served with a sabl 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."