Letters to a Young Chef - Paperback
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Language:EnglishPublisher:Basic BooksISBN-13:9780465093427ISBN-10:465093426UPC:9780465093427Book Category:CookingBook Subcategory:Essays & Narratives, Individual Chefs & RestaurantsSize:8.10 x 5.40 x 0.70 inchesWeight:0.4497Product ID:SCJV0FX96G
Letters to a Young Chef
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with...
Language:EnglishPublisher:Basic BooksISBN-13:9780465093427ISBN-10:465093426UPC:9780465093427Book Category:CookingBook Subcategory:Essays & Narratives, Individual Chefs & RestaurantsSize:8.10 x 5.40 x 0.70 inchesWeight:0.4497Product ID:SCJV0FX96G
Daniel Boulud was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Café Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the...
Publisher: Basic Books
Edition
2nd Revised Edition
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