Letters to a Young Chef, 2nd Edition
$47.75
- Paperback
224 pages
- Release Date
14 November 2017
Summary
Daniel Boulud has been witness to, and creator of, our contemporary food culture—from the reinvention of French food through the fine dining revolution in America. 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 updated edition of the delicious celebration of the art of cooking will continue to d…
Book Details
| ISBN-13: | 9780465093427 |
|---|---|
| ISBN-10: | 0465093426 |
| Author: | Daniel Boulud |
| Publisher: | Basic Books |
| Imprint: | Basic Books |
| Format: | Paperback |
| Number of Pages: | 224 |
| Edition: | 2nd |
| Release Date: | 14 November 2017 |
| Weight: | 223g |
| Dimensions: | 209mm x 139mm x 16mm |
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About The Author
Daniel Boulud
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 Cafe Boulud and DB Moderne. Among numerous other awards, he has been named “Chef of the Year” by Bon Appetit, and has received Gourmet’s Top Table award. He lives in New York City.
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