Books: Cooking by Cuisine -> Cooking French
Cooking with Daniel Boulud
Published: November 2, 1993
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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.
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 and 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.
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