The challenge was to translate his dishes into recipes that home cooks could use and make their own--a test that he and food writer Dorie Greenspan have more than met. Daniel Boulud's Cafe Boulud Cookbook contains 150 recipes for superb food for every course and every season, and while the recipes, in their elaboration, clearly belong to a chef, they have nevertheless been "translated" by Greenspan with meticulous attention to what everyday cooks can manage when it's cooking they want to do. Those seeking a comprehensive view of Boulud's work, as well as cooks wanting to make food "just like the master," should be very pleased.
The book, like Café Boulud's menu, is divided into four sections: "La Tradition," which contains dishes influenced by the traditional cooking of Boulud's upbringing; "La Saison," a source for recipes prepared with the freshest seasonal produce; "Le Voyage," Boulud's world-cuisine dishes; and "Le Potager," devoted to vegetarian specialties. Each section encompasses a range of dish types; "La Tradition," for example, presents Onion Soup with Braised Beef Shank, Chicken Grand-mère Francine, Chick Pea Fries, and the Café's celebrated Chocolate Mousse Trio, among other offerings. Readers will also delight in Lobster with Sweet Corn Polenta in "La Saison," Morels and Pea Shoot Gnocchi in "Le Voyage," and Lemon-Lime Risotto with Asparagus in "Le Potager," among others. The authors also provide an exemplary glossary of ingredients and techniques, an investigation of equipment, and a list of sources for less readily available materials. Thirty-two pages of color photos show readers what they're aiming to achieve, and what can actually be done, with Boulud and Greenspan at their side. --Arthur Boehm
He had heard a review stating it was the book to have.
Daniel Boulud, one of America's best chefs, has teamed up with one of America's best cookbook authors, Dorie Greenspan, and the results are delicious.
Everything I've made out of this book has been a success, from the "laquered" Asian chicken to the celery root puree.
Great cookbook - a must try is the very simple but delicious Vanilla Blueberries ice cream recipe he whipped up for President Bill Clinton. It was a smash hit in our house. Read morePublished 16 months ago by T. Cobb
I bought this book because Dorie Greenspan was to have help write this book. After getting it, I don't believe so, it's recipes that are not how shall I say. Read morePublished 19 months ago by Tracy D. Slinker
I'd say that if you've eaten at the restaurant, you may find this book worthwhile and some nice kind of souvenir or link to the place. Read morePublished on August 27, 2012 by Dee Manding
This book arrive sealed in a plastic bag which was amazing. It was a brand new used book. I took it out and it had never been cracked open before. WOw! Read morePublished on July 12, 2012 by W. O'Grady
This book reveals cooking from the heart of his family roots, I highly encourage any fan of this great Chef to purchase a copy of this book.Published on April 29, 2011 by Michael
Everything I've made out of this book has been a success, from the "laquered" Asian chicken to the celery root puree. The short ribs were outstanding. Read morePublished on October 29, 2007 by dag556
Daniel Boulud is truly one of the world's greatest chefs, and this book is written proof of that. If you want simple, basic French cuisine that you can make at home without a lot... Read morePublished on September 1, 2007 by janman