From Publishers Weekly
The demand by home cooks for healthy and interesting meals has led any number of chefs to pass on their cooking advice and recipes. Boulud now joins them with an excellent book. Formerly the head chef at Le Cirque in New York, and now running his own restaurant, Daniel Boulud has brought together recipes which reflect his training in classic French cuisine and the influence of American ingredients and regional cooking on such cuisine. He firmly believes in using fresh seasonal ingredients, and provides a “market list” with advice on how to select and use fruits and vegetables at their peaks. A dish like peppered tuna and shoestring potatoes is a prime example of Boulud’s skill in matching compatible yet contrasting tastes and textures. The recipes are well-written, with clear, concise steps and do-ahead tips. Although the author has worked to adapt restaurant recipes to the average kitchen, this is no book for amateurs. Boulud presumes a certain level of competence. If you don’t know how to sweat an onion or shape an artichoke leaf, or aren’t willing to make your own stocks, you will be lost. Some of the dishes are fairly labor-intensive and are not for those looking to put together a quick meal when they get home from work. But for experienced home cooks who want to add something special to their repertoire, this is a superb book to consult. Copyright 1993 Reed Business Information, Inc.
From Library Journal
Boulud, long-time chef of New York City’s famed four-star restaurant Le Cirque, recently opened his own restaurant, Daniel. Here he presents more than 250 of his recipes, including signature dishes from Le Cirque, more recent creations now on the menu at Daniel, and simpler dishes he cooks for his family. His French background and training define his cooking style, but his experience in American kitchens and the influence of other ethnic cuisines are also evident in recipes as diverse as Corn Soup with Nutmeg and Gratin of Plums with Lime Zabaglione. Most of the recipes are not simple, but while they assume some culinary knowledge, they are clearly written and illustrated with hundreds of photographs, many in color. For most collections.
Copyright 1993 Reed Business Information, Inc.
