DANIEL BOULUD

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of todays food culture. A modern improviser with a classical foundation (a little rock n roll and a lot of Mozart, hed say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in todays world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chefs source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

Daniel Boulud, one of Americas most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions.Daniel is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien svªr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse...with more than 120 gorgeous photographs capturing the essence of Bouluds cuisine and the spirit of restaurant Daniel, as well as a glimpse into Bouluds home kitchen, Daniel is a must-have for sophisticated foodies everywhere.