Daniel

My French Cuisine

Contributors

By Daniel Boulud

By Sylvie Bigar

Contributions by Bill Buford

Photographs by Thomas Schauer

Formats and Prices

Price

$60.00

Price

$60.00 CAD

Format

Format:

  1. Hardcover $60.00 $60.00 CAD
  2. ebook $24.99 $32.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around October 15, 2013. This date is subject to change due to shipping delays beyond our control.

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.

Genre:

On Sale
Oct 15, 2013
Page Count
416 pages
ISBN-13
9781455513925

Daniel Boulud

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.

Learn more about this author