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Publisher's Summary

Written for the professional chef as well as the amateur cook, an invitation into the kitchen from a revered chef who combines traditional technique and modern sensibility.
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food.
Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
©2006 Daniel Boulud (P)2010 Audible, Inc.
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Customer Reviews

Most Helpful

By G E. Learned on 10-24-11

A great listen

I admit it, I am a fan of any books on cooking, from Bill Buford's Heat to Tony Bourdain's Kitchen Confidential. This book is the first one I have listened to rather than read. The narrator is excellent, and I can close my eyes and imagine it is Chef Boulud speaking to me.

It's not a long book, but fascinating to listen to.

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4 of 4 people found this review helpful

By rpflex on 10-09-12

Essential Instruction Manuel for Serious Chefs!

Where does Letters to a Young Chef rank among all the audiobooks you’ve listened to so far?

Definitely in my top three audiobooks.

What does Mario Brassard bring to the story that you wouldn’t experience if you just read the book?

Mr. Brassard's narration was very good.

Any additional comments?

If you are interested in becoming a chef or just fascinated by those who choose this profession, this book covers all the bases. It is a must-read for anyone who wants to learn more about what it takes to become a great chef, the sacrifices one must be willing to make and the passion required to become successful.

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2 of 2 people found this review helpful

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