Cooking with Daniel Boulud

by Daniel Boulud

Book Overview

At long last, Daniel Boulud, widely celebrated as one of America's greatest chefs, has assembled the volume of spectacular recipes for which the gastronomic community has been enthusiastically... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0679404090
• ISBN13: 9780679404095
• Release Date: November 1993
• Publisher: Random House (NY)
• Length: 400 Pages
• Weight: 3.10 lbs.
• Dimensions: 1.0" x 8.3" x 10.3"

Customer Reviews

Better Service than the Restaurant

Although there are a few dishes at Daniel's which I wish were present in this book, this book contains recipes which are highly enjoyable both to make as well as to consume.The recipes can be complicated at time, but they are well-depicted. The reader need not consult other cooking manuals for an explanation of ingredients or techniques or processes. The dishes, if well-followed, produce delectable results, even if the undertaking was somewhat grand. Though the binding of my copy of the book has fallen apart though excessive use, it is probably the only component of the book about whose quality I have doubts.

Instructions are clear, combinations inventive and tasty.

I have only prepared one dish that fell short of genius (winter vegetables - despite the selection of vegetables, a little bland). His desserts (the blueberry brioche brings restaurant quality into your kitchen) are wonderfully inventive. Photos accompany many of the recipes and each food section contains an index of dishes to follow. This is the first book I turn to when I am in the mood for a challenge that I know I can complete.