Daniel : my French cuisine / Daniel Boulud and Sylvie Bigar ; essays by Bill Buford ; photographs by Thomas Schauer.

ISBN:

9781455513925

Title:

Author:

Boulud, Daniel, author.

Personal Author:

Boulud, Daniel, author.

Edition:

First edition.

Physical Description:

xix, 395 pages : color illustrations ; 28 cm.

General Note:

Includes index.

Contents:

Machine generated contents note: pt. I RECIPES FROM RESTAURANT DANIEL -- Appetizers -- Daniel on Bread -- Daniel on Seasoning and Spicing -- Daniel on Truffles -- Fish -- Daniel on Stocks and Sauces -- Daniel on Wine -- Meat -- Daniel on Cooking It All -- Daniel on Cheese -- Desserts -- Daniel on Desserts -- pt. II ICONIC SESSIONS -- pt. III DANIEL AT HOME -- Alsace -- Normandy -- Provence -- Lyon.

Subject Term:

Added Author:

Format:

Books

Publication Date:

2013

Publication Information:

New York

Grand Central Life & Style,

2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5944 BOU	Week loan	1	Standard shelving location	Searching... Unknown

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Summary

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 Notes

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.

Reviews (2)

Publisher's Weekly Review

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, gelees, purees, 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 granite is served with a sable 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." Agent: Kim Witherspoon, Inkwell Management. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Did you know that world-renowned chef Boulud lives above his eponymous New York City restaurant? This and other personal details unfold in Boulud's massive cookbook, which presents 75 signature recipes from his three-star Michelin restaurant as well as 12 simpler regional French recipes. In a middle section entitled "Iconic Sessions," author and editor Bill Buford (Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany) recounts working with Boulud to prepare extreme French classics such as canard a la presse (pressed duck) and poulet en vessie (chicken cooked in a pork bladder). VERDICT Only serious foodies and professionals should attempt Boulud's exacting recipes, but many readers will enjoy his and Buford's essays, which reveal the creativity and skill that distinguish the world's best chefs. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.