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Details of Letters to a Young Chef

Letters to a Young Chef
Exact title of book
Letters to a Young Chef
Book author
Daniel Boulud
Basic Books
Mar 28, 2006
File size (in PDF)
1584 kB

Some brief overview of book

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. 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 delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

About book author

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, Zagats 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 Gourmets Top Table award. He lives in New York City. kinds, from passionate amateurs to serious professionals.

More books by Daniel Boulud

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