Product Description

At long last, Daniel Boulud, widely celebrated as one of America's greatest chefs, has assembled the volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. Now chef/owner of the internationally acclaimed and wildly successful Restaurant Daniel on Manhattan's Upper East Side, Boulud originally became the toast of the restaurant world in his role as executive chef at Le Cirque. His stunning and inventive cuisine has garnered accolades everywhere from Gault Millau to The New York Times, from Food & Wine and the International Herald Tribune (both of which voted him one of the ten best chefs in America) to the James Beard Foundation (which selected him as New York Chef of the Year in 1992 and Best Chef in America in 1994).

Here, in his first cookbook, Boulud presents instructions for everything from hors d'oeuvres to desserts, lavishly illustrated and adapted for the home cook. Based on a style of cooking known as cuisine du marche (cooking with local and seasonal produce), these recipes take advantage of the abundance of fresh foods available in farmer's markets and upscale grocery stores throughout the United States.

This collection of over two hundred recipes includes such delights as Crisp Paupiette of Bass in a Barolo Sauce, Sirloin Napoleon with Black Olives and Zucchini, Maine Sea Scallops in Black Tie, Nine-Herb Ravioli with Basil Oil and a Tomato Coulis, Crisp Duck Pot-au-Feu with an Herb Oil, and Roasted Peaches and Blackberries with Ginger Caramel Ice Cream. Boulud both dazzles and inspires with a display of his culinary virtuosity and versatility. He shows home cooks how to re-create his delicious and imaginative dishes without arduous techniques or complex equipment. The recipes herein offer a wealth of professional tips, and each step is simply and clearly explained.

More than just a collection of brilliant recipes, Cooking with Daniel Boulud is also a primer on Boulud's cooking philosophy. The principle on which his cuisine rests is his insistence on only the finest fresh seasonal ingredients. All recipes are coded by season, and Cooking with Daniel Boulud also includes an exquisitely illustrated seasonal market list at the back of the book that is both an invaluable buying guide to ingredients featured in the book and a compendium of simple recipes and preparation tips.

Product Details

• Amazon Sales Rank: #703747 in Books
• Published on: 1993-11-02
• Released on: 1993-11-02
• Format: Illustrated
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 400 pages

From Publishers Weekly
The demand by home cooks for healthy and interesting meals has led any number of chefs to pass on their cooking advice and recipes. Boulud now joins them with an excellent book. Formerly the head chef at Le Cirque in New York, and now running his own restaurant, Daniel, Boulud has brought together recipes which reflect his training in classic French cuisine and the influence of American ingredients and regional cooking on such cuisine. He firmly believes in using fresh seasonal ingredients, and provides a "market list" with advice on how to select and use fruits and vegetables at their peaks. A dish like peppered tuna and shoestring potatoes is a prime example of Boulud's skill in matching compatible yet contrasting tastes and textures. The recipes are well-written, with clear, concise steps and do-ahead tips. Although the author has worked to adapt restaurant recipes to the average kitchen, this is no book for amateurs. Boulud presumes a certain level of competence. If you don't know how to sweat an onion or shape an artichoke leaf, or aren't willing to make your own stocks, you will be lost. Some of the dishes are fairly labor-intensive and are not for those looking to put together a quick meal when they get home from work. But for experienced home cooks who want to add something special to their repertoire, this is a superb book to consult. Photos not seen by PW . Author tour.
Copyright 1993 Reed Business Information, Inc.

From Library Journal
Boulud, long-time chef of New York City's famed four-star restaurant Le Cirque, recently opened his own restaurant, Daniel. Here he presents more than 250 of his recipes, including signature dishes from Le Cirque, more recent creations now on the menu at Daniel, and simpler dishes he cooks for his family. His French background and training define his cooking style, but his experience in American kitchens and the influence of other ethnic cuisines are also evident in recipes as diverse as Corn Soup with Nutmeg and Gratin of Plums with Lime Zabaglione. Most of the recipes are not simple, but while they assume some culinary knowledge, they are clearly written and illustrated with hundreds of photographs, many in color. For most collections.
Copyright 1993 Reed Business Information, Inc.

Review
Applauded by The New York Times, heralded by Zagat's New York City Restaurant Survey, honored by the James Beard Foundation as the 1992 Chef of the Year, renowned chef Daniel Boulud presents for the first time a collection of his extraordinary recipes, each designed for the home cook. With a wealth of professional tips and a detailed seasonal market list to provide inspiration at every step, this handsome volume celebrating the cuisine of a master chef will Be an invaluable source for years to come.

Praise For Daniel Boulud And His Cuisine

"An astonishingly versatile young chef." (Four-star rating)

-- Bryan Miller, The New York Times

"New and exciting dishes." (Four-star rating 19.5/20, highest in the U.S.)

-- Gault Millau's Best of New York

"In culinary circles, Daniel Boulud is lavishly praised as 'a chef at the apex of his career' and hailed as 'a modern legend' for his flawless French technique and his imaginative and precise use of modern, exotic ingredients."

-- Bon Appetit

"Some of New York's most incandescent cuisine."

-- Zagat's New York City Restaurant Survey

"The serendipitous combinations Boulud comes up with are spur-of-the-moment creations inspired by fresh, beautiful produce. The recipes in his book are geared to the home cook. They offer Boulud's magical flavor."

-- House Beautiful

"Long before the French paradox became a prime-time topic, Daniel Boulud was proving how healthful the cuisine of his native France could be."

-- Health Magazine

"Boulud is a brilliant success"

-- Vogue -- Review

Customer Reviews

Better Service than the Restaurant
Although there are a few dishes at Daniel's which I wish were present in this book, this book contains recipes which are highly enjoyable both to make as well as to consume.

The recipes can be complicated at time, but they are well-depicted. The reader need not consult other cooking manuals for an explanation of ingredients or techniques or processes. The dishes, if well-followed, produce delectable results, even if the undertaking was somewhat grand. Though the binding of my copy of the book has fallen apart though excessive use, it is probably the only component of the book about whose quality I have doubts.

Instructions are clear, combinations inventive and tasty.
I have only prepared one dish that fell short of genius (winter vegetables - despite the selection of vegetables, a little bland). His desserts (the blueberry brioche brings restaurant quality into your kitchen) are wonderfully inventive. Photos accompany many of the recipes and each food section contains an index of dishes to follow. This is the first book I turn to when I am in the mood for a challenge that I know I can complete.