Daniel Boulud

Autore di Letters to a Young Chef

13+ opere 540 membri 5 recensioni

Sull'Autore

Chef Daniel Boulud is widely celebrated as one of America's leading culinary authorities. He has been named Chef of the Year by the Culinary Institute of America and Chevalier de la Lgion d'Honneur by the French government and is the recipient of multiple James Beard awards. The author of several mostra altro cookbooks, Boulud lives in New York City. mostra meno

Comprende il nome: Daniel Boulud

Opere di Daniel Boulud

Popolari Recenti

Letters to a Young Chef (2003) 138 copie

Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook (1999) 126 copie

Braise: A Journey Through International Cuisine (2006) 76 copie

Daniel: My French Cuisine (2013) 62 copie

Cooking with Daniel Boulud (1993) 57 copie

Chef Daniel Boulud: Cooking In New York City (2002) 41 copie

Daniel's Dish: Entertaining at Home With a Four-Star Chef (2003) 22 copie

Daniel Boulud Cocktails (2011) 6 copie

Master Chefs Of France, The Cookbook (2017) 6 copie

My Best: Daniel Boulud (2014) 3 copie

Bread Alone: Bold Fresh Loaves From Your Own Hands 1 copia

Chef's Story : Daniel Boulud 1 copia

Braise: A Journey Through International Cuisine by Daniel Boulud (2006-10-31) (1861) 1 copia

Esplora le opere

Opere correlate

Don't Try This At Home: Culinary Catastrophes from the World's Greatest Cooks and Chefs (2005) — Collaboratore — 408 copie

Come ho imparato a cucinare. Storie di vita davanti ai fornelli dei più grandi cuochi del mondo (2006) — Collaboratore — 183 copie

Food and Wine Best of the Best Cookbook Recipes 2007 Volume 10 (2007) — Collaboratore — 129 copie

Acid Trip: Travels in the World of Vinegar (2017) — Prefazione, alcune edizioni — 46 copie

The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish (2003) — Collaboratore — 35 copie

FOOD & WINE Chef Recipes Made Easy (2012) — Collaboratore — 20 copie

Etichette

Americano (4) Apr10 (5) Biografia (3) BN (4) Boulud (6) Brasato (7) Celebrità (2) Chef (26) cibo (28) Cottura (50) cottura al forno (3) Cucina (2) cucina (9) Cucina francese (4) CUL (5) culinario (6) da leggere (12) Daniel Boulud (5) eybi (5) firmato (6) food writing (5) Francese (28) Francia (11) French cooking (8) in_process (4) international cooking (3) internazionale (3) Libri di cucina (10) New York (stato) (4) nuovo (5) region-world (4) Ricetta (7) Ricettario (73) Ristorante (17) Saggistica (13) slant-cookbook.chefs (5) slant-cookbook.foodservice (3) slow cooker (4) Stati Uniti d'America (2) tecnica (4)

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Informazioni generali

Data di nascita: 1955-03-25
Sesso: male
Nazionalità: France
Luogo di nascita: Saint-Pierre-de-Chandieu, France
Luogo di residenza: Lyon, France
New York, New York, USA
Attività lavorative: Chef
restaurateur
Premi e riconoscimenti: 3 Michelin Stars (2010)
Chevalier de la Légion d'honneur (2006)

Utenti

Recensioni

Letters to a young chef di Daniel Boulud

Cervelas Sausage with Pistachios, p.133; substituted collagen for calf casing, resulting in small tube which was jammed by pistachios and near failed stuffing; unpleasant cleanup; yet a tasty dish, best when parsley, potatoes and sausage were eaten in one bite; so increase parsley.

Segnalato

DromJohn | Mar 31, 2021 |

Cocktails & Amuse-Bouches: For Her & For Him di Daniel Boulud

Not my favorite for several reasons - the gendered split; overly complicated recipes. Likely will get donated.

Segnalato

janemarieprice | Jun 10, 2020 |

Daniel Boulud's Cafe Boulud Cookbook: Frenc… di Daniel Boulud

This cookbook has some wonderful recipes. Many are quite complex or require a lot of ingredients so it is not for everyday cooking. However, the instructions are extremely detailed and make for great special occasion meals.

Segnalato

janemarieprice | 2 altre recensioni | Jan 18, 2009 |

Daniel Boulud's Cafe Boulud Cookbook: Frenc… di Daniel Boulud

The roast chicken with the chicken liver stuffing (under the skin) alone is worth the price of admission to this great cookbook.

Segnalato

Pool_Boy | 2 altre recensioni | Jan 14, 2008 |

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