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.
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A great listen
- G E. Learned "Denrael"
Read Samuleson instead
- Elizabeth "A school administrator and avid reader and listener of books. At least an hour of every day is spent in the car, and that's where the bulk of my listening is done. I tend to listen to books on "faster" mode so I can get through more books!"