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Daniel Boulud's Cafe Boulud Cookbook by Daniel Boulud, Dorie Greenspan (1999, Hardcover) 
Daniel Boulud's Cafe Boulud Cookbook by Daniel Boulud, Dorie Greenspan (1999, Hardcover)

 
Daniel Boulud's Cafe Boulud Cookbook by Daniel Boulud, Dorie Greenspan (1999, Hardcover)

Publisher: Scribner
Publication Date: 1999-11-03
Language: English
Format: Hardcover
ISBN-10: 068486343X
ISBN-13: 9780684863436
Product ID: EPID733039
Description: Daniel Boulud, the chef at New York's Café Boulud and Restaurant Daniel, presents recipes from these establishments, with an emphasis on using seasonal ingredients. Recipes include Chilled Spring Pea Soup, Spanish Gazpacho with Anchovy T...
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Page 1 of 1
Synopsis
Daniel Boulud, the chef at New York's Café Boulud and Restaurant Daniel, presents recipes from these establishments, with an emphasis on using seasonal ingredients. Recipes include Chilled Spring Pea Soup, Spanish Gazpacho with Anchovy Toast, Mustard-Crusted Calf's Liver, Sea Bass en Croute, Morels and Pea Shoot Gnocchi, Skate with Brown Butter and Capers, Root Vegetable Cassoulet, Lemon-Lime Risotto with Asparagus, and Coffee-Cardamom Pots de Crème.

Details
Publication Date:1999-11-03

Size
Length:400 pages
Height:9.8 in
Width:8.5 in
Thickness:1.2 in
Weight:40.8 oz

Publisher's Note
Named America's Outstanding Chef of the Year by the James Beard Foundation, Daniel Boulud and his signature dishes have earned accolades from diners and critics alike. Now Boulud reaches back into his French heritage, focusing on the rustic food that means the most to him, the food from his family farm in Lyons. This cookbook offers recipes from the menu at Cafe Boulud that center around four themes: the classic dishes of French cooking (La Tradition), the seasonal specialties of the market (La Saison), dishes from cultures near and far (Le Voyage), and vegetarian dishes that celebrate the garden's harvest (Le Potager). The more than 200 recipes included here, translated by leading food writer Dorie Greenspan, convey the trademark sophistication and style of Boulud's meals in a friendly and approachable manner.

Industry Reviews
"[T]his is a book of classic French food chosen to conform to today's preference for simplicity and slightly offbeat ingredients...; a book of extremely appealing vegetarian recipes; and it's the best dessert book of the season."
New York Times Book Review - Corby Kummer (12/05/1999)

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