Cafe Boulud Cookbook: French-American Recipes for the Home Cook

by Dorie Greenspan and Daniel Boulud

Book Overview

After more than thirty years of cooking in France and America, Daniel Boulud knows what he wants.

Daniel Boulud's Caf Boulud Cookbook contains all of Boulud's creative cooking skills made accessible. By means of Dorie Greenspan's expertly written recipes, Daniel accompanies you into your home kitchen, where his inspiration becomes yours and his instructions are easy to follow. With little effort, you find yourself reproducing...

• Format: Hardcover
• Language: English
• ISBN: 068486343X
• ISBN13: 9780684863436
• Release Date: November 1999
• Publisher: Scribner Book Company
• Length: 400 Pages
• Weight: 2.50 lbs.
• Dimensions: 1.4" x 8.4" x 9.5"

Customer Reviews

A very good thing

Martha Stewart captured the charm of this book in her introduction when she says `...I cannot wait to open it again (for)... those recipes that I want to try immediately... then to all the other recipes, because I'd like to try them also'. I have felt that same urge while reading other great cookbooks, such as Julia Child's `Mastering the Art of French Cooking', to which this book is a worthy amendment. This urge is a sure sign that the author(s) of the book have something which have touched your sensibilities.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'. In the past, I have read many generalities but few real examples on what this movement is really about. I thank Daniel and Dorie for that. There is, of course much, much more.While the subtitle of the book proclaims it to contain recipes for the home cook, these are primarily only practical for the `foodie' cookbook collector, food hobbist, weekend meals, and special entertaining meals where the added cache of preparing something from Café Boulud adds interest to the feast. Almost all recipes are LONG, with long ingredients lists. Many recipes include long marinades and braises. Most recipes include substantial subpreparations such as for stocks and sauces. Luckily, the authors always add a warning when the technique requires a plan ahead step. None of this detracts from the type of enthusiasm Martha Stewart had for the book, as I felt the same thing. These are good recipies.It is to our advantage that the new interest in food in the US is centered around both American and French cuisines, as this means that very few ingredients used in this book will be hard to find. I have even seen Jerusalem artichokes in my local supermarket. No need to travel to a farmer's market or to the regional megamart. Spices and herbs should be no problem. The hard to fi

Exquisite French-American Offerings

This superb chef provides intense food that the home gourmet that has been cooking for sometime can easily handle with ingredients that are not as bizarre and hard to find as most cookbooks from star chefs.Unique is the organization of recipes, here into four groupings of Traditional French, Seasonal Specialties, Other Cuisines and Vegetarian.Offerings in each include main entrees, sides and desserts as well as first courses, soups, etc. A marvelous dish from French category is Sea Bass en Croute or the Cornish Hens a la Diable. Unusual combo exemplefies Boulud's coupling of tastes, Sweet Swiss Chard Tourte. Don't tell your guests what this is until they eat. Swiss Chard done right is magnificent. A tangy sweetness to it that here is married with honey, orange and pine nuts. This is superb!How about Cod with Blood Orange Sauce and Creamy Grits from Seasonal section? Who would have thought to put blood organes with cod? Citrus goes so well with seafood as this, but with grits? This guy is truly French-American chef.I find his abilities and recipes to be inspirational for amateur gourmet. Techniques are not too formidiable and much is offered in the way of purchase and prep techniques. The small, details are what is worth the book. The user will see that this guy is on to each ingredient and wants to display its savor at max.This is breakthrough cuisine, with simple, straightforward technique, but full throttle flavor and expert combining of luxurious components. You'll have fun with this one!

I got a standing ovation because of this book!

Three of my seven courses at my latest dinner party were from this book and all three were astounding! The Pancetta-wrapped Tuna with Ramp Puree was perfect in bite-sized pieces for hors d'oeuvres. The Braised Short Ribs were so meltingly tender that no knives were necessary. And the Celery Duo that accompanied them was so simple to make and the surprise hit of the evening. For dessert, the Chocolate Mousse Trio was the best I've ever had. After the first bite, everyone just stood and clapped and toasted to me! This book is loaded with great photos and the directions are very clear for the home cook. It is now one of my top three cookbooks ever.

A must have cookbook

This is by far the best cookbook of the year (French Laundry 2nd IMHO). Not only are the recipes within the grasp of the average home cook, but they taste great as well. I've eaten at Daniel and Cafe Boulud and and more than a few of the dishes I've enjoyed at the restaurants are in this book. I've cooked over a dozen dishes and haven't had a disappointment yet. Most, if not all ingredients are easily accessible and no exotic kitchen tools or highly advanced cooking techniques are neccessary for 90% of the recipes. If you love to cook and eat, this book is a must have.

4 star dishes that actually work at home

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. Café Boulud Cookbook is wonderful for picking up and reading--transporting one to Boulud's hometown of St.-Pierre de Chandieu, a small village near Lyon, France, inspiring dreams about Chicken Grand-Mère Francine, and back again to Café Boulud in New York City. But beyond that, the book is filled with dishes that not only make me hungry, but actually inspire me to run out and buy the ingredients and make them. And best of all, the recipes actually work! Nor are they too difficult. Boulud's voice comes through loud and clear in the wonderful headnotes, and Greenspan's gentle hand-holding is evident in the careful and thorough instructions. Bravo!