Chef Daniel Boulud: Cooking In New York City (Hardcover)

by Daniel Boulud (Author), Peter Kaminsky (Author), Martin H. M. Schreiber (Photographer), Herve Amiard (Photographer)

Editorial Reviews

Review
"A big beautiful book with a big heart for cooking and the cooking process."

Product Description
An inspiring look behind the scenes at one of the great restaurants of New York City, and indeed of the world: Daniel. We follow Daniel Boulud, one of the most renowned chefs of our time, through an average day: his breakfast meeting with his staff, discussions with suppliers delivering fresh fish and meat, and a visit to the neighborhood farmer's market, where he picks out the best seasonal vegetables offered that day. This lavishly illustrated volume is both a cookbook (with 100 recipes) and a celebration of a chef and his restaurant. The book provides an intimate, backstage tour of the restaurant and illustrates how Daniel Boulud prepares his impeccable menus, selects the wines, and chooses the flowers - whether it's a romantic dinner for two or a party for 50. This practical yet inspiring book will transport you into the mind of a superb chef and bon vivant. Packed full of easy but impressive recipes, menus, amusing photos and anecdotes from the restaurant's life, this book will appeal to both serious cooks and to those "gourmands" who would prefer to have 3-star chefs cook for them in glamourous surroundings.

See all Editorial Reviews

Product Details

• Hardcover: 220 pages
• Publisher: Assouline (October 2002)
• Language: English
• ISBN-10: 2843233704
• ISBN-13: 978-2843233708
• Product Dimensions: 10.7 x 7.5 x 0.9 inches
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Average Customer Review: 3.3 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #332,296 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars as fun as it is inviting, December 10, 2002

By A Customer

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.

5 of 6 people found the following review helpful:

5.0 out of 5 stars Don't try these at home kids, just enjoy the glorious ride., April 12, 2004

By A Customer

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 !

3 of 5 people found the following review helpful:

1.0 out of 5 stars Don't waste your money, November 6, 2003

By A Customer

I expected a lot form this book, as Mr. Boulud's previous book was very good. But this one is not so much a book of recipes or cooking techniques as it is a lot of pictures of wine bottles, Mr.Boulud's daily life and so on. Also, a lot of pages made up of huge fonts which say too little but look too much. Recipes are not good at all, if you can find any. For example between pages 240 and 260 there is no single recipe but a lot of photographs of everything except recipes. I personally wouldn't give a try to any one of his recipes. The price for this book should be no more than $5. Hence, please don't waste your money.