Letters to a Young Chef

Boulud, Daniel

ISBN 10: 046500735X / ISBN 13: 9780465007356

Published by Basic Books, New York, 2003

About this Item

Pioneer of contemporary food culture, Daniel Boulud, reinvented French food in support of fine dining revolution in America. A part memoir, part advice book, part recipe book. First printing signed by Boulard on a Volvo Presidents Club transparent bookplate. 5½" - 8¼".

Seller Inventory # 277355

Bibliographic Details

• Title: Letters to a Young Chef
• Publisher: Basic Books, New York
• Publication Date: 2003
• Language: English
• ISBN 10: 046500735X
• ISBN 13: 9780465007356
• Binding: Hardcover
• Edition: First edition.
• Printing: First printing
• Condition: Fine
• Dust Jacket Condition: Fine
• Signed: Signed by author
• Book Type: book

About this title

Synopsis

From the most successful and influential chef in America, a meditation on the delights and obsessions of a life dedicated to making and experiencing great food.. 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 universal resonance.In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

About the Author

Daniel Boulud is the world-renowned owner and chef de cuisine of Daniel, Caf Boulud, DB Bistro Moderne, and the catering company Feast & Ftes, all in New York City. After studying with the likes of Georges Blanc, Michel Gurard, and R oger Verg in France, he emigrated to the U.S., wo rking at Le Cirque before striking out on his own. He is the author of Daniel Boulud's Caf Boulud C ookbook and Cooking with Daniel Boulud. He lives i n New York City.