Chef Daniel Boulud Cooking in New York City

Chef Daniel Boulud Cooking in New York City brings you a selection of recipes from three of his award-winning restaurants: Daniel, Cafe Boulus, and db Bistro Modern. 

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Format: Hardcover with dust jacket, 239 pages. 

Copyright: 2002 

Publisher: Assouline 

Author: Daniel Boulud and Peter Kaminsky 

ISBN: 9782843233708

$17.00 $14.99

Additional Details

Description: Chef Daniel Boulud is renowned for combining fine American ingredients with European culinary tradition, creating a contemporary French cuisine that evolves with the rhythm of the seasons. In Chef Daniel Boulud: Cooking in New York City, he reveals the philosophy behind his cooking and the concepts behind each of his three distinctive restaurants. From his approach to selecting ingredients to his appreciation for the minute details of planning, preparation and service, Daniel offers us an intimate look into what it takes to be a chef and restaurateur. 

New York City, with its vibrant energy and diversity of people and cuisines, is the living canvas on which Daniel has painted his culinary dreams. In these pages the Lyon-born chef introduces us to his favorite vegetable, seafood and meat suppliers, as well as his cooks, bakers, pastry chefs, waiters and maitre d's who make it all happen day after day. 

Following Daniel through one whirlwind spring day, from a kitchen-staff meeting, to a black-tie charity function and finally to an after-hours chefs supper, we get an exciting behind-the-scenes tour of what inspires this highly creative chef. 

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Condition: Good condition. 

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