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Daniel: My French Cuisine

Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food.From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions, DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse.. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere.

Hardcover: 416 pages

Publisher: Grand Central Life & Style; First edition (October 15, 2013)

Language: English

ISBN-10: 145551392X

ISBN-13: 978-1455513925

Product Dimensions: 10.5 x 1.5 x 11.5 inches

Shipping Weight: 5.6 pounds (View shipping rates and policies)

Average Customer Review: 4.2 out of 5 stars  See all reviews (53 customer reviews)

Best Sellers Rank: #258,767 in Books (See Top 100 in Books) #243 in Books > Cookbooks, Food & Wine > Regional & International > European > French #375 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Essays #393 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > History

Daniel: My French CuisineRestaurant Daniel is a pretty upscale restaurant, and I enjoy buying cookbooks from those types of restaurants and challenging myself to replicating meals from those books. Hence I came to Daniel: My French Cuisine, albeit somewhat after it had first made its appearance in the marketplace.My copy of Daniel arrived with a solid thud, a fitting sound for a book over 1 and ½ inches thick and big enough, when opened, to push my feet off of the coffee table. A quick flip-through. Beautiful pictures throughout. The restaurant recipes involved many steps, but each step was precisely explained, as were the recipes in the section on some of the meals that Daniel cooks at home.Then, my first test. Did the plating instructions match the restaurant meal photographs? I chose a recipe and flipped back and forth a number of times… and then a number of times more, excited to find that the instructions coincided with the pictures down to the last piece of garnish. My excitement built. If I wanted to, I could make a plate that looked exactly like what I could buy at Restaurant Daniel. Nice!Now, on to step two: the introduction. Was the point of the book clearly stated. Well, yes it was. In the introduction, Daniel set the parameters and, in a sense issued a reminder (or warning, perhaps) that he has many people involved in the preparation of his restaurant food (brigade is the key word) and that he lives above the restaurant which implies (as he would later state in the last section) that a quick run to the restaurant to pick up some truffles for dinner was not a luxury that many of us have.

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