3✭ New York Times / 2✭Michelin / 16 Restaurants Worldwide
“DANIEL: My French Cuisine is a beautiful homage to not only French cooking, but also to its culture. Mastering techniques, and ultimately creating harmony, is what Daniel accomplishes brilliantly in this stunning book. I’m inspired by the exquisite photography and also by the riveting essays by Bill Buford that highlight the talent, curiosity, sense of hospitality and the legendary generosity of Daniel.” – Eric Ripert, chef/co-owner of Le Bernardin
“Just When you think you know everything about one of your closest friends, he surprises you with anecdotes, reflections, and insight. French cuisine is in Daniel’s blood, but this book – the most personal he has written – goes well beyond the traditional rules and codes of French cooking. It’s an intimate look at Daniel as a chef, and a vivd portrait of Daniel as a person, highlighting the art and science of his iconic and regional cooking, and the humility that guides everything he does.” – Thomas Keller, chef/owner of The French Laundry
“Grand tenors of the kitchen, such as my friend Daniel, DANIEL: My French Cuisine shows his extraordinary journey, marked by relentless conviction, overwhelming passion, his instinctual culinary intelligence, and just the right amount of ambition. Along the way he has cultivated his ceaseless inquisitive nature – the hallmark of visionary insight.” – Michel Guérard, chef/owner of Les Prés d’Eugénie
DANIEL: My French Cuisine is a personal and comprehensive look into the art of French cooking by world-renowned chef Daniel Boulud. The book explores everything from Boulud’s history as a young chef in France, to his adaptation of French cuisine to American ingredients, and the means by which he expresses his culinary artistry at Restaurant Daniel.
Showcasing more than 75 signature recipes, plus a dozen more dishes that Boulud prepares at home for his friends on more casual occasions, DANIEL offers range of essays including a thorough and humorous look at the preparation of 10 iconic French dishes, by Bill Buford. Through the writing of Sylvie Bigar and more than 120 stunning images from photographer Thomas Schauer, we are treated to the cuisine and the spirit of Restaurant Daniel, as well as an informal peek into the activity in Boulud’s home kitchen. DANIEL is a must-own tome for sophisticated foodies everywhere.
Daniel Boulud is a celebrated French chef and restauranteur. He owns prestigious restaurants in New York, Miami, Palm Beach, London, Vancouver, and Singapore and has won James Beard Foundation awards for “Outstanding Restaurant” (Daniel, 2010); ‘Outstanding Restaurateur’ (2006); ‘Best Chef, New York City’ (1992); and ‘Outstanding Chef of the Year’ (1994). The French Government made him a Chevalier de la Legion d’Honneur in 2006. He has served on the board of Citymeals-on-Wheels since 1999, and received the ‘Culinary Humanitarian’ in 2007. Chef Boulud also serves as Chairman of the Bocuse d’Or USA Foundation.
For more information, visit Daniel’s website.