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Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook [Hardcover]

By Daniel Boulud (Author) & Dorie Greenspan (Author)
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Item Number 153120  
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Item description for Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud & Dorie Greenspan...

Presents a selection of recipes that includes classic French dishes, seasonal specialties, ethnic foods, and vegetarian dishes

Publishers Description
"Cook the sauce another minute, then add just a touch of olive oil," urges Daniel Boulud in his kitchen at Cafe 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 Cafe 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 Cafe 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-mere 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 Cafe 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 Creme.
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 Cafe 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 Cafe 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 Cafe 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 Cafe Boulud Cookbook" be your reliable guide to great food.

Citations And Professional Reviews
Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud & Dorie Greenspan has been reviewed by professional book reviewers and journalists at the following establishments -
  • New York Times - 12/05/1999 page 20
  • Publishers Weekly - 10/04/1999 page 69
  • Library Journal - 01/01/2000 page 149

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Item Specifications...

Studio: Scribner
Pages   400
Est. Packaging Dimensions:   Length: 9.46" Width: 8.42" Height: 1.4"
Weight:   2.55 lbs.
Binding  Hardcover
Release Date   Nov 3, 1999
Publisher   Scribner
ISBN  068486343X  
ISBN13  9780684863436  

Availability  5 units.
Availability accurate as of Oct 22, 2016 08:07.
Usually ships within one to two business days from La Vergne, TN.
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More About Daniel Boulud & Dorie Greenspan

Register your artisan biography and upload your photo! Daniel Boulud is the chef-owner of two New York City restaurants, Cafe Boulud and Daniel, one of only six restaurants to earn the New York Times's highest rating. He is also the author of Cooking with Daniel Boulud."

Daniel Boulud currently resides in New York, in the state of New York.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > European > French

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Reviews - What do customers think about Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook?

Restaurant recipes you can make at home  Oct 29, 2007
Everything I've made out of this book has been a success, from the "laquered" Asian chicken to the celery root puree. The short ribs were outstanding. Dorie Greenspan has translated Daniel Boulud's recipes into something any capable home cook can make -- and enjoy!
Highly recommended !!  Sep 1, 2007
Daniel Boulud is truly one of the world's greatest chefs, and this book is written proof of that. If you want simple, basic French cuisine that you can make at home without a lot of fuss, then this is the book for you.
You don't need to be chef....  Aug 16, 2006
You don't need to be a chef to enjoy this book.
The story of Daniel Boulud's passionate journey to become a world class chef is a great read. He talks the talk and walks the walk! I have since dined at his restaurant (Cafe Boulud)
and would say it was of the best meals of my life! Everything went right to create a transcendant dining experience. This
doesn't happen by accident and the book explains all that Chef
Boulud puts into his art. Enjoy!
A very good thing  Nov 17, 2003
Martha Stewart captured the charm of this book in her introduction when she says `...I cannot wait to open it again (for)... those recipes that I want to try immediately... then to all the other recipes, because I'd like to try them also'. I have felt that same urge while reading other great cookbooks, such as Julia Child's `Mastering the Art of French Cooking', to which this book is a worthy amendment. This urge is a sure sign that the author(s) of the book have something which have touched your sensibilities.

It is important to note that while Daniel Boulud is the headliner, there is a very important co-author, Dorie Greenspan, who has won more cookbook awards than any three celebrity chefs put together. It's hard to determine exactly how much Dorie contributed, but, as a major cookbook author in her own right, I have to believe her contribution was a lot more than transcribing Boulud's words from tape recordings and notes. My guess is that, at the very least, she was instrumental in translating the recipes from the restaurant to the home kitchen. Her contribution must be, therefore, essential to the attraction of this book.

As other reviewers have noted, the book, like the menu at Café Boulud, is divided into four independent sections covering French, World, Seasonal, and Vegetarian cuisines. In evaluating the recipes, I believe this division is incidental. All of the recipes are easily identifiable as having sprung from the French culinary tradition. The only thing distinguishing one section from the others in my reading is that the first section on traditional French recipes presented a concrete look at the elements of Nouvelle Cuisine in the Troisgros brothers recipe `Salmon and Sorrel Troisgros'. In the past, I have read many generalities but few real examples on what this movement is really about. I thank Daniel and Dorie for that. There is, of course much, much more.

While the subtitle of the book proclaims it to contain recipes for the home cook, these are primarily only practical for the `foodie' cookbook collector, food hobbist, weekend meals, and special entertaining meals where the added cache of preparing something from Café Boulud adds interest to the feast. Almost all recipes are LONG, with long ingredients lists. Many recipes include long marinades and braises. Most recipes include substantial subpreparations such as for stocks and sauces. Luckily, the authors always add a warning when the technique requires a plan ahead step. None of this detracts from the type of enthusiasm Martha Stewart had for the book, as I felt the same thing. These are good recipies.

It is to our advantage that the new interest in food in the US is centered around both American and French cuisines, as this means that very few ingredients used in this book will be hard to find. I have even seen Jerusalem artichokes in my local supermarket. No need to travel to a farmer's market or to the regional megamart. Spices and herbs should be no problem. The hard to find stuff is more likely to be things like sweetmeats and marrow bones.

I found no errors in this book. The closest it came was to relate Jerusalem artichokes with globe artichokes in the main section of the book. The two are not botanically related, and this is cleared up in the appendix on ingredients. In general, I find such appendices on tools, techniques, and terms to be of little value, since, being just a few pages long, they invariably omit something you may look for. This book's appendices have good content, but they fail to explain many of the French culinary terms. I also give little credit to the pantry recipe sections, but, in this book and other good books like it, you need to know how the author prepared their veal stocks and the like to really know how their stuff is supposed to turn out.

The color pictures in this book are the way I like them in separate sections, all together, so you can page through all the pictures to choose a dish. In this book, the pictures are divided into the four sections of recipes. Very wise.

This book is MUCH better than the later `Chef Danial Boulud: Cooking In New York City', where the celebrity chefs started entombing their cuisine in coffe table books with lots of useless photographs. The absence of Ms. Greenspan's influence is also felt in the latter volume.

Even at $35, this book is a keeper.

Exquisite French-American Offerings  Apr 16, 2003
This superb chef provides intense food that the home gourmet that has been cooking for sometime can easily handle with ingredients that are not as bizarre and hard to find as most cookbooks from star chefs.

Unique is the organization of recipes, here into four groupings of Traditional French, Seasonal Specialties, Other Cuisines and Vegetarian.

Offerings in each include main entrees, sides and desserts as well as first courses, soups, etc.

A marvelous dish from French category is Sea Bass en Croute or the Cornish Hens a la Diable. Unusual combo exemplefies Boulud's coupling of tastes, Sweet Swiss Chard Tourte. Don't tell your guests what this is until they eat. Swiss Chard done right is magnificent. A tangy sweetness to it that here is married with honey, orange and pine nuts. This is superb!

How about Cod with Blood Orange Sauce and Creamy Grits from Seasonal section? Who would have thought to put blood organes with cod? Citrus goes so well with seafood as this, but with grits? This guy is truly French-American chef.

I find his abilities and recipes to be inspirational for amateur gourmet. Techniques are not too formidiable and much is offered in the way of purchase and prep techniques. The small, details are what is worth the book. The user will see that this guy is on to each ingredient and wants to display its savor at max.

This is breakthrough cuisine, with simple, straightforward technique, but full throttle flavor and expert combining of luxurious components. You'll have fun with this one!


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