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Daniel Boulud's Cafe Boulud Cookbook Hardcover – November 3, 1999
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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
From Publishers Weekly
Copyright 1999 Reed Business Information, Inc.
Top Customer Reviews
It is important to note that while Daniel Boulud is the headliner, there is a very important co-author, Dorie Greenspan, who has won more cookbook awards than any three celebrity chefs put together. It's hard to determine exactly how much Dorie contributed, but, as a major cookbook author in her own right, I have to believe her contribution was a lot more than transcribing Boulud's words from tape recordings and notes. My guess is that, at the very least, she was instrumental in translating the recipes from the restaurant to the home kitchen. Her contribution must be, therefore, essential to the attraction of this book.
As other reviewers have noted, the book, like the menu at Café Boulud, is divided into four independent sections covering French, World, Seasonal, and Vegetarian cuisines. In evaluating the recipes, I believe this division is incidental. All of the recipes are easily identifiable as having sprung from the French culinary tradition. The only thing distinguishing one section from the others in my reading is that the first section on traditional French recipes presented a concrete look at the elements of Nouvelle Cuisine in the Troisgros brothers recipe `Salmon and Sorrel Troisgros'.Read more ›
Most Recent Customer Reviews
I'm so happy I got this at a Library sale for 4 dollars, it won't hurt so much when I give it away. The print is News Gothic with the bold print in Sabons. Read morePublished 2 months ago by Bill Wine
This is a very detailed cookbook but it suffers from a LACK of pictures ... it's so important to be able to see a picture of the completed dish ... Read morePublished 6 months ago by Gerard T. Lee
Book ok,Receipts ok.Nothing to talk about.Buy if you have nothing else interestingPublished 18 months ago by Lonnie W. Morris Jr.
We've had the pleasure of enjoying Chef Boulud's food in Palm Beach and I must say, this cookbook is fabulous! A delightful read and great source of inspiration.Published 18 months ago by Sunny South
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 on July 28, 2013 by T. Cobb