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Chef Daniel Boulud: Cooking in New York City : 75 Recipes Hardcover – Bargain Price, October 24, 2002


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Hardcover, Bargain Price, October 24, 2002
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Product Details

  • Hardcover: 220 pages
  • Publisher: Assouline Publishing (October 24, 2002)
  • Language: English
  • ISBN-10: 2843233704
  • ASIN: B008SLLWVO
  • Product Dimensions: 10.9 x 7.4 x 1.1 inches
  • Shipping Weight: 2.9 pounds
  • Average Customer Review: 3.1 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #3,348,192 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Daniel Boulud is the acclaimed 4-star chef-owner of three New York City Restaurants: Daniel, Cafe Boulud and DB. He is also the author of Cooking With Daniel Boulud and Daniel Boulud's Cafe Boulud Cookbook. Laurence Vetu-Galud is an artistic director and photographer who has worked for a variety of magazines in the U.S. and Europe.

Customer Reviews

3.1 out of 5 stars
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See all 9 customer reviews
I just wish the food that I ate at the end of the day was as memorable.
tazochai
I have visited several 1-3 star restaurants in Europe and I can't understand how Daniel is regarded as a three star restaurant.
svandal
The book includes a list of sources, a requirement for these recipes with many unusual ingredients.
B. Marold

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By A Customer on December 10, 2002
Format: Hardcover
I admit I enjoyed a voyeuristic pleasure from the behind the scenes peek the book offers of daily life at Boulud's restaurant.
The chef seems so fun and fast moving and like he's actually daring you to read on and try a recipe. In the very least, I know I'll try to recreate one of the yummy sounding staff meal dishes. As for the beautifully illustrated eight course tasting menu I guess I'll just read longingly - or - go ahead and make reservations.
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5 of 6 people found the following review helpful By A Customer on April 12, 2004
Format: Hardcover
At first glance many of the recipes in this book appear surprisingly complex,in fact the kinds of dishes only professional chefs would prepare in a world class restaurant kitchen. As you flip the pages, you realize this is the whole point. This lively book is, in fact, meant to be a glimpse into the kitchens and wine cellars and dining rooms of Daniel Boulud's three NYC restaurants. The photo journalistic approach has gives you the impression you are watching a documentary about life behind the scenes in these wonderful fairy tale like places where every hors d'oeuvre, soup, terrine, entree, dessert, petits fours, etc, etc is the result of complex preparation, incredible attention to detail and the font of creativity and spirit that are conjured up beind the scenes by master chef, Daniel Boulud.
If you're looking for great recipes by Daniel Boulud that you can actually and easily cook at home, try "Daniel Boulud's Café Boulud Cookbook" or his more recent "Daniel's Dish". It's clear from these that the chef has as great a talent for the simple as for the sublime. The former will be a joy to try for your next dinner party the latter are better left to Boulud and his brigade of 40 or more cooks. Vive la difference !
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5 of 7 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on November 1, 2003
Format: Hardcover
This book may look like a work of culinary photojournalism, being a chronicle of a day in the life of Chef Boulud at his three Manhattan restaurants. While the book has some of the ingredients which would comprise such a work, it is actually a book of recipes from his three restaurants hung on a rather thin framework of the day in the life of a major restaurant kitchen.
The framework text can be read in less than an hour and contains several errors in punctuation and word usage which a copy editor should have corrected. The design of the text presentation is equally poor. There are shifts in font to signify changes in topic or voice. Some pages of text look like something out of Alice in Wonderland or Monty Python with staggered letters and words and poor choices of text / background color contrasts. Very difficult to read, what little of it there is.
As in some other recipe books I've seen, a minority of the photographs display the food and it's preparation while the majority of the photographs show restaurant workers and celebrity friends of Chef Daniel hamming it up for the camera.
This leaves the recipes. In 234 pages, there are a scant 80 recipes, all of which are presented as being from one of Boulud's restaurants, and, most are indeed recipes one would not likely make at home. There is a high incidence of unusual and expensive ingredients such as pig's head, and some downright bizarre, such as piballes worms. Many of the recipes are also very long in the preparation. Unlike every other cookbook I have reviewed up until now, I did not bother to actually make any of the recipes therein, as it was apparent that except for a few, mostly breads and desserts, these were not the kind of dishes the average person would make, even for entertaining.
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By Ryan W. Newburn on June 26, 2011
Format: Hardcover Verified Purchase
Nice book of DB, he is an inspirational chef whose work I am fond of. This book (though a bit out dated) is really cool, the bread recipes are classic.
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1 of 2 people found the following review helpful By Steph Krueger on August 2, 2003
Format: Hardcover
What a delight to peek behind the swinging door at one of the top restaurants in the world. The people who make Daniel run day to day - that's what intrigued me about this book. These men and women take feeding people very seriously. The philosophy of Daniel Boulud radiates in everything that is done at Daniel - soigne. They take care of people and don't miss a beat from the flowers to the wine, the great service, and of course the food. Brenner introduces the reader to all of the people who make it work from the farmers to the seafood purveyors, cheese shops, wine reps, cooks, maitre d's, pastry chefs, pr people, owners, and of course the guests (don't forget the VIPs). Brenner does a fabulous job of putting the reader behind the scenes.
Being a novice food person, many many of the terms I didn't know. It might be helpful to have a glossary or even a floorplan of the restaurant (maybe the hardcover edition has this). Also, when writing dialog, Brenner often has one person asking a question of someone else but it never gets answered. Or there might be an answer but it's to a different question in a different conversation altogether. I'm sure the confusion of the reader parallels the confusion of a worker in a restaurant kitchen. Regardless, it was at times very hard to follow. I would have liked to have read more about the servers, who are called captains at Daniel. The sommelier, reservationists, bartender, maitre d', cheese person and many others all had a lot of coverage, but the servers, who really present the face of the restaurant to the client, were not covered in detail.
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