thank goodness I got it for free
I received this book for free as a wedding favour, where the reception was held at Daniel, his restaurant. I would not recommend paying for it, unless you enjoy reading other people's yearbooks. That's what the format of this hardcover reminds me of, a high school yearbook with the collections of photographs and fond memories retold.
Having made 4 of the recipes from this cookbook, I can tell you each one is a journey in researching and tracking down very hard-to-find ingredients. The amount of time and work invested in doing all this is never completely rewarded by how the dish turns out.
From the time I wound up going to the city's main wholesale fish importer to get peeky-toe crab, to the many trips and phone calls to local co-ops and organic markets to nail down some Meyer lemons... I can say the best part of the dish was the stories I had to tell my friends about making it, and not so much eating it.
Why do I torture myself again and again making these? Well, like I said, it makes for good stories, and I do learn about certain ingredients I never would have heard of in my life before. I just wish the food that I ate at the end of the day was as memorable.
Buy it
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.
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 !
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