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Letters to a Young Chefby Daniel Boulud
Synopses & Reviews
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food. Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
Written for the professional chef as well as the amateur cook, an invitation into the kitchen from a revered chef who combines traditional technique and modern sensibility.
From the most successful and influential chef in America comes a meditation on the delights and obsessions of a life dedicated to making and experiencing great food.
About the Author
Daniel Boulud was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Cafe Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appetit, and has received Gourmet's "Top Table" award. He lives in New York City.
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