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Daniel's Dish: Entertaining at Home With a Four-Star Chef Hardcover – October 1, 2003


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Product Details

  • Hardcover: 192 pages
  • Publisher: Filipacchi Publishing (October 1, 2003)
  • Language: English
  • ISBN-10: 2850186627
  • ISBN-13: 978-2850186622
  • Product Dimensions: 10.3 x 8.4 x 0.8 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #951,305 in Books (See Top 100 in Books)

Editorial Reviews

Review

Boulud’s recipes are impressive, and simple enough to make at home. -- Time Out New York

These recipes are well within reach of the home cook. Plenty of color photos, leaving the settings to the imagination. -- The Associated Press

About the Author

After training under several of France's greatest chefs, Daniel Boulud came to the U.S. as chef to the European Commission in Washington. He was Le Cirque's executive chef from 1986 to 1992, and in 1993, Boulud opened his eponymous Manhattan restaurant, Daniel. He has received accolades ranging from Mobile's prestigious five-star award, to four stars in The New York Times, as well as the top food rating in the Zagat Survey. Boulud's other award-winning New York restaurants include Café Boulud and DB Bistro Moderne. His second Café Boulud (Palm Beach) opened in Spring 2003. Chef Boulud is the author of three cookbooks and a monthly column in Elle Decor.

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Customer Reviews

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Most Helpful Customer Reviews

15 of 15 people found the following review helpful By JW on November 2, 2003
Format: Hardcover Verified Purchase
This is a beautifully designed and well laid out cookbook. "Daniel's Dish" contains about 70 recipes, many of which were first published in Elle magazine, and others which were written especially for the book. The dishes are varied, with French, Mediterranean, Asian and American influences. If you are the sort of vegetarian who eats eggs and dairy there are quite a few things in this book you can eat, and even more if you eat seafood.

This book is recommended for:

1. "Foodies" who love food, love to cook, have appreciative guests and are prepared to spend some time in the kitchen.

2. Cookbook collectors.

3. Those who are interested in gourmet cooking & famous chefs.

This is the food that a world class French chef makes at home when he is entertaining. If you are a novice cook or wanting some quick and easy down home cooking, this book probably isn't for you. A few recipes are simple, some are elaborate, some are classics and others are up-market versions of popular home dishes such as stews and roasts. I've made several recipes from this book and they were all delicious - the flavors are exquisitely balanced and our guests were suitably impressed. (Incidentally, I've eaten at his restaurant Daniel and the food there is absolutely wonderful). To me, what makes the book worth owning is that the dishes I've made from it have been so outstanding.

The layout is excellent, with each recipe taking up a double page, so that you don't have to turn the page in the middle of cooking. Each recipe is accompanied by a color photo of the completed dish. Many photos are full page and all of them give you a good close-up of the food without any arty effects or distractions.
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16 of 17 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 19, 2004
Format: Hardcover Verified Purchase
Celebrity chefs write books oriented towards teaching you important elements of cooking, as with Paul Bertoli's `Cooking by Hand' or Tom Colicchio's `How to Think Like a Chef'; giving you interesting, simple recipes for home cooking as with `Charlie Trotter Cooks at Home' or Guy Savoy's `Simple French Recipes for the Home Cook'; or, like this cookbook by Daniel Boulud, it offers fancy, unusual recipes which can be done at home when entertaining family or friends.
Unlike Guy Savoy's book, Boulud makes no pretense that these dishes are simple, and they are not. They are quite as complicated, on average, as the recipes in `Café Boulud Cookbook'. On the other hand, true to it's `at home' orientation, it avoids the more extreme recipes in a book such as `Chef Daniel Boulud: Cooking In New York City'.
In the introduction, Boulud makes a small claim to have branched out beyond his roots in French cuisine, but he has not branched very far. Almost all recipes have a French, or at very least, a European style.
Since this is a book about entertaining, it is quite appropriate that Boulud includes beverage recommendations from his expert restaurant sommelier Jean Luc Le Du. Credit to Jean Luc for not limiting his suggestions to wines. He is quite willing to recommend beer where it is appropriate, for an accompaniment to hamburgers, for example.
Also appropriate to a book on entertaining, the first chapter is devoted to mixed drinks and appetizers. There are five mixed drinks, one of which is non-alcoholic, and all of which appear to be specialities of Boulud's restaurants. If your crowd sticks to Jack Daniels and Scotch, these are a waste of space.
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1 of 1 people found the following review helpful By David Keymer TOP 1000 REVIEWERVINE VOICE on October 22, 2014
Format: Hardcover Verified Purchase
This is a preliminary review based on reading the book but not yet having made any of the recipes. Boulud was executive chef at Le Cirque in New York City for six years and then opened his own restaurant, Daniel, which won the coveted four-star rating from the New York Times in 2001, two years before this book appeared. This was his fourth cookbook. He had, at the time, three other restaurants, ran a high end catering firm and was a regular columnist in Elle Décor, where these recipes may have first appeared.

What makes this book unique among his books is approach: a top chef cooking for home meals, though decidedly high end ones. The result is a collection of exciting recipes, some of which I admire but will never attempt, others of which I most definitely will try. The book is arranged in sections, from “Cocktails, Small Bites, and Starters” to “Breads and Desserts,” followed by brief sections on menus and seasonal menus (the latter very helpful), and some basic information on foodstuff and cooking wares. Each recipe is accompanied by a recommendation as to wine supplied by Daniel’s prizewinning sommelier Jean Luc Le Du and illustrated with stunning photographs by Peter Medilek. The photographs are a decided plus, helping the reader to visualize dishes when finished. There are three indexes: by season, of the recipes and ingredients, and of wines and spirits.

Generally speaking, the recipes lean toward fancy and complicated, but not so complicated or fancy a dedicated home chef can’t attempt them (unlike, for instance, most of the recipes in The French Laundry Cookbook, a book I adore but only to read and drool over). Daniel’s recipes often use a lot of ingredients: for instance, a recipe for curried tuna-stuffed radishes (pp.
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