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Daniel Boulud is one of America's greatest chefs. Known for his inventive yet deeply flavored French-American food, Boulud has earned nothing but superlatives for his cuisine at Daniel and Café Boulud, his two Manhattan restaurants.
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
Echoing the French-American accent of food from his casual Caf? Boulud, the New York City chef also acclaimed for Restaurant Daniel encourages home cooks to prepare meals as he does, by attending to four inspirations: his own French tradition, seasonal foodstuffs, international flavors and the kitchen garden. Like many recipes based on restaurant selectionsAparticularly FrenchAthe dishes here often require multiple steps and careful attention to detail. Those cooks with time and ambition will be able to create the more demanding fare, such as Sea Bass en Cro?te, which makes a theatrical appearance inside its cloak of puff pastry. Costumed differently are Mustard-Crusted Calf's Liver, which requires a difficult-to-find 1 3/4-pound piece of meat, and Chestnut-Crusted Loin of Venison. Lighter dishes reflecting the chef's meticulous touch include Morels and Pea Shoot Gnocchi in a Light Broth, and Crab Salad with Apple Gel?e. Earthier and easier are Lamb and Bean Casserole, and Bay Scallop and Tomato Gratin. Boulud's (Cooking with Daniel Boulud) creative agility is evident throughout, as when he intensifies Tuna Vitello, a switch on the Italian classic vitello tonnato, featuring saut?ed sweetbreads, and A Dozen Baby Spring Vegetables with Vanilla, Ginger and Basil. 6-city author tour. (Nov.)
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
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Couverture | Table des matières | Extrait | Index | Quatrième de couverture
Couverture | Table des matières | Extrait | Index | Quatrième de couverture
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