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-65%Daniel: My French Cuisine—
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$25.20The Story
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personal cookbook 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 svar), 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.
Author: Daniel Boulud,Sylvie Bigar
Publisher: Grand Central Publishing
Published: 10/15/2013
Pages: 416
Binding Type: Hardcover
Weight: 5.73lbs
Size: 11.00h x 10.40w x 1.50d
ISBN: 9781455513925
Review Citation(s):
Publishers Weekly 07/15/2013
Library Journal 09/15/2013 pg. 96
Publishers Weekly Best Books 11/04/2013 pg. 33
New York Times Book Review 12/08/2013 pg. 20
About 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 Café Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appétit, and has received Gourmet's Top Table award. He lives in New York City.
Author: Daniel Boulud,Sylvie Bigar
Publisher: Grand Central Publishing
Published: 10/15/2013
Pages: 416
Binding Type: Hardcover
Weight: 5.73lbs
Size: 11.00h x 10.40w x 1.50d
ISBN: 9781455513925
Review Citation(s):
Publishers Weekly 07/15/2013
Library Journal 09/15/2013 pg. 96
Publishers Weekly Best Books 11/04/2013 pg. 33
New York Times Book Review 12/08/2013 pg. 20
About 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 Café Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appétit, and has received Gourmet's Top Table award. He lives in New York City.
Description
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personal cookbook 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 svar), 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.
Author: Daniel Boulud,Sylvie Bigar
Publisher: Grand Central Publishing
Published: 10/15/2013
Pages: 416
Binding Type: Hardcover
Weight: 5.73lbs
Size: 11.00h x 10.40w x 1.50d
ISBN: 9781455513925
Review Citation(s):
Publishers Weekly 07/15/2013
Library Journal 09/15/2013 pg. 96
Publishers Weekly Best Books 11/04/2013 pg. 33
New York Times Book Review 12/08/2013 pg. 20
About 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 Café Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appétit, and has received Gourmet's Top Table award. He lives in New York City.
Author: Daniel Boulud,Sylvie Bigar
Publisher: Grand Central Publishing
Published: 10/15/2013
Pages: 416
Binding Type: Hardcover
Weight: 5.73lbs
Size: 11.00h x 10.40w x 1.50d
ISBN: 9781455513925
Review Citation(s):
Publishers Weekly 07/15/2013
Library Journal 09/15/2013 pg. 96
Publishers Weekly Best Books 11/04/2013 pg. 33
New York Times Book Review 12/08/2013 pg. 20
About 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 Café Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appétit, and has received Gourmet's Top Table award. He lives in New York City.
