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Chef Daniel Boulud Cooking in New York
by Daniel Boulud

Book Description
An inspiring look behind the scenes at one of the great restaurants of New York City, and indeed of the world: Daniel. We follow Daniel Boulud, one of the most renowned chefs of our time, through an average day: his breakfast meeting with his staff, discussions with suppliers delivering fresh fish and meat, and a visit to the neighborhood farmer's market, where he picks out the best seasonal vegetables offered that day.

This lavishly illustrated volume is both a cookbook (with 100 recipes) and a celebration of a chef and his restaurant. The book provides an intimate, backstage tour of the restaurant and illustrates how Daniel Boulud prepares his impeccable menus, selects the wines, and chooses the flowers - whether it's a romantic dinner for two or a party for 50. This practical yet inspiring book will transport you into the mind of a superb chef and bon vivant. Packed full of easy but impressive recipes, menus, amusing photos and anecdotes from the restaurant's life, this book will appeal to both serious cooks and to those "gourmands" who would prefer to have 3-star chefs cook for them in glamourous surroundings.

Buy it (12 September 2005)
Reviewer: William Altshuler "Daniel fan"

Much more than a typical cookbook,but if you want to know what makes Daniel Boulud the best chef in New York City-read this book. Great chef- great man-great book.
Wm. Altshuler MD

Don't try these at home kids, just enjoy the glorious ride (12 April 2004)
Reviewer: A reader

At first glance many of the recipes in this book appear surprisingly complex,in fact the kinds of dishes only professional chefs would prepare in a world class restaurant kitchen. As you flip the pages, you realize this is the whole point. This lively book is, in fact, meant to be a glimpse into the kitchens and wine cellars and dining rooms of Daniel Boulud's three NYC restaurants. The photo journalistic approach has gives you the impression you are watching a documentary about life behind the scenes in these wonderful fairy tale like places where every hors d'oeuvre, soup, terrine, entree, dessert, petits fours, etc, etc is the result of complex preparation, incredible attention to detail and the font of creativity and spirit that are conjured up beind the scenes by master chef, Daniel Boulud.

If you're looking for great recipes by Daniel Boulud that you can actually and easily cook at home, try "Daniel Boulud's Café Boulud Cookbook" or his more recent "Daniel's Dish". It's clear from these that the chef has as great a talent for the simple as for the sublime. The former will be a joy to try for your next dinner party the latter are better left to Boulud and his brigade of 40 or more cooks. Vive la difference !

Four stars (2 August 2003)
Reviewer: Steph Krueger (Minneapolis, MN United States)

What a delight to peek behind the swinging door at one of the top restaurants in the world. The people who make Daniel run day to day - that's what intrigued me about this book. These men and women take feeding people very seriously. The philosophy of Daniel Boulud radiates in everything that is done at Daniel - soigne. They take care of people and don't miss a beat from the flowers to the wine, the great service, and of course the food. Brenner introduces the reader to all of the people who make it work from the farmers to the seafood purveyors, cheese shops, wine reps, cooks, maitre d's, pastry chefs, pr people, owners, and of course the guests (don't forget the VIPs). Brenner does a fabulous job of putting the reader behind the scenes.

Being a novice food person, many many of the terms I didn't know. It might be helpful to have a glossary or even a floorplan of the restaurant (maybe the hardcover edition has this). Also, when writing dialog, Brenner often has one person asking a question of someone else but it never gets answered. Or there might be an answer but it's to a different question in a different conversation altogether. I'm sure the confusion of the reader parallels the confusion of a worker in a restaurant kitchen. Regardless, it was at times very hard to follow. I would have liked to have read more about the servers, who are called captains at Daniel. The sommelier, reservationists, bartender, maitre d', cheese person and many others all had a lot of coverage, but the servers, who really present the face of the restaurant to the client, were not covered in detail.

As fun as it is inviting (10 December 2002)
Reviewer: A reader

I admit I enjoyed a voyeuristic pleasure from the behind the scenes peek the book offers of daily life at Boulud's restaurant.

The chef seems so fun and fast moving and like he's actually daring you to read on and try a recipe. In the very least, I know I'll try to recreate one of the yummy sounding staff meal dishes. As for the beautifully illustrated eight course tasting menu I guess I'll just read longingly - or - go ahead and make reservations.

If you want to order a copy of the book - click here (USA)
If you want to order a copy of the book - click here (UK)

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