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Daniel Boulud's Cafe Boulud Cookbook French-American Recipes for the Home Cook (Hardcover)

Author:  Daniel/ Greenspan Boulud Joint Author:  Dorie Greenspan Contribution By: Dorie Greenspan Foreword By:  Martha Stewart
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Learn more about Daniel Boulud's Cafe Boulud Cookbook:

Format: Hardcover
ISBN-10: 068486343X
ISBN-13: 9780684863436
Sku: 30524452
Publish Date: 4/10/2007
Dimensions:  (in Inches) 9.75H x 8.5L x 1.25T
Pages:  400
Age Range:  NA
 
For almost one hundred years, the locals of St.-Pierre-de-Chandieu, my small hometown outside Lyon, met daily at the roadside Café Boulud, the petit café and not-quite restaurant that my great-grandparents, grandparents, and later my parents took pride in tending on their family farm. It was the rendezvous point for generations of townsfolk. It was the place people went to begin and finish a day, to toast births and marriages and to mourn losses. It was where love affairs started and, of course, where some ended. It was warm, welcoming, and a vital part of village life. And, it was a memory I always carried with me. (from the first line)
"Cook the sauce another minute, then add just a touch of olive oil," urges Daniel Boulud in his kitchen at Café Boulud in New York City. "Not too much. That's it," he exclaims. His voice carries his passion as he swirls the copper pan holding the finished dish. Over the tops of his glasses he assesses the color and takes in the aroma of the sauce. Then he brings a few drops of it to his lips. After thirty years of cooking in France and America, the chef knows what he wants. "I'm looking for balance," he explains. "A hint of herb, a little acidity -- sweet seafood needs a bit of sharpness -- and all the brininess and flavor of the scallops." It is a simple but perfect recipe and it has been given all his attention, commitment, and talent -- as have each of the recipes in this simple but perfect cookbook.

Daniel Boulud's Café Boulud Cookbook contains all his 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 his magic on your own stove.

One ingredient for a perfect dish is family tradition. In the book's first section, La Tradition, we are transported to the original Café Boulud run by Daniel's grandparents on the outskirts of Lyon -- France's culinary capital. Daniel's education as a cook began with his grandmother and the Poulet Grand-mère she lovingly prepared for her guests. It continued with great chefs that shaped his unique interpretation of home cooking. Recipes such as Skate with Brown Butter and Capers, Hanger Steak with Shallots, and splendid Pommes Frites reveal the influences of his French roots.

But tradition also includes respect for seasonal ingredients. In the next section, La Saison, Daniel accompanies us through the market. We select peas and sugar snaps that are ready to tumble into the pot for the Chilled Spring Pea Soup. Fresh corn becomes the surprise ingredient in Lobster with Sweet Corn Polenta. Complete the celebration of the seasons with Ruby Grapefruit with Pomegranate Sabayon or a milk chocolate-cherry tart like no other.

In the third section, Le Voyage, Daniel Boulud's Café Boulud Cookbook takes us on an exploration of many of the world's cuisines with dishes as varied as Italian-style Veal Gremolata, Spanish Gazpacho with Anchovy Toast, or a fast and easy Asian salad of crab, cucumber, and mango. Imagine yourself under the warm Middle Eastern sun as you taste Daniel's Coffee-Cardamom Pots de Crème.

In the last section, Le Potager, Daniel offers an extraordinary selection of vegetarian dishes, from easy starters like Heirloom Tomato and Goat Cheese Salad to main courses such as Lemon-Lime Risotto with Asparagus or bone-warming Root Vegetable Cassoulet, and, of course, sublime desserts to cap any meal.

Daniel Boulud's Café Boulud Cookbook opens wide the door of his kitchen and invites you in with 150 recipes that will unfailingly stimulate your passion for flavor while offering a healthy, easy, and modern approach to good eating. He also provides a collection of basic recipes that are used at Café Boulud; a glossary of terms, techniques, and ingredients; and a short batterie de cuisine, a guide to pots, pans, and a few gadgets. He even provides a list of trusted suppliers so you can find the same ingredients he uses at Café Boulud. Thirty-two pages of color photographs of finished dishes prepared personally by Daniel will allow you to see, and almost smell and taste, what you are cooking. Watch as this book becomes the extension of your own hands. Whether making a salad for one or a dinner for eight, let Daniel Boulud's Café Boulud Cookbook be your reliable guide to great food.

From the Publisher:
Named America's Outstanding Chef of the Year by the James Beard Foundation, Daniel Boulud and his signature dishes have earned accolades from diners and critics alike. Now Boulud reaches back into his French heritage, focusing on the rustic food that means the most to him, the food from his family farm in Lyons. This cookbook offers recipes from the menu at Cafe Boulud that center around four themes: the classic dishes of French cooking (La Tradition), the seasonal specialties of the market (La Saison), dishes from cultures near and far (Le Voyage), and vegetarian dishes that celebrate the garden's harvest (Le Potager). The more than 200 recipes included here, translated by leading food writer Dorie Greenspan, convey the trademark sophistication and style of Boulud's meals in a friendly and approachable manner.Presents a selection of recipes that includes classic French dishes, seasonal specialties, ethnic foods, and vegetarian dishes
Annotation:
Daniel Boulud, the chef at New York's Café Boulud and Restaurant Daniel, presents recipes from these establishments, with an emphasis on using seasonal ingredients. Recipes include Chilled Spring Pea Soup, Spanish Gazpacho with Anchovy Toast, Mustard-Crusted Calf's Liver, Sea Bass en Croute, Morels and Pea Shoot Gnocchi, Skate with Brown Butter and Capers, Root Vegetable Cassoulet, Lemon-Lime Risotto with Asparagus, and Coffee-Cardamom Pots de Crème.

Praise

New York Times Book Review
"[T]his is a book of classic French food chosen to conform to today's preference for simplicity and slightly offbeat ingredients...; a book of extremely appealing vegetarian recipes; and it's the best dessert book of the season." - Corby Kummer 12/05/1999

Product Attributes

Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   0400
Product attributePublisher:   Scribner Book Company
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