Daniel: My French Cuisine Author: Daniel Boulud | Language: English | ISBN:
B00BAXFI5S | Format: PDF
Daniel: My French Cuisine Description
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook 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 sûr), 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.
- File Size: 106148 KB
- Print Length: 394 pages
- Page Numbers Source ISBN: 145551392X
- Publisher: Grand Central Life & Style (October 15, 2013)
- Sold by: Hachette Book Group
- Language: English
- ASIN: B00BAXFI5S
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #299,133 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #65
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > French
- #65
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > French
A feast for the eyes and the palette Daniel: My French Cuisine is one of the most beautiful books extant. Already the author of seven cookbooks this is his most personal to date. His love for and expertise in French cuisine is evident in every photograph and on every page.
It is a book (coffee table size) to savor over and over again enjoying Boulud's commentary and essays by Bill Burford who reminds us that with Boulud in the kitchen it is "cooking as gift giving." So, treat yourself.
The book is divided into four parts - the opening section presents the best recipes from restaurant Daniel (surely on most people's bucket list if they have not already had the pleasure). Many will be surprised by the accessibility of the recipes, each marked by clear directions allowing us to create these fabulous dishes in our own homes.
Next, we find delightful and informative recipes that Boulud has written on various subjects. For instance, regarding season and spicing he says that is the first thing a young cook should learn. His preference for salt is sel de mer from La Baleine and he is fond of piment d'Espelette, "a pepper from the French Basque area." Notations such as these appear frequently throughout the book and make an enormous difference in what you are preparing.
Bill Buford's comments about his experiences in the kitchen with Boulud make up the third section. These narratives are rich with insightful remarks, information and rollicking humor. The two joined in preparing some 12 iconic French dishes from Pot-au-Feu to Canard a la Presse to a chartreuse which takes three days to make and Burford describes as a "game-bird confection that looks like a joke birthday cake." Find the photo on p. 303 - it is absolutely gorgeous.
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