Letters to a Young Chef

Boulud, Daniel

ISBN 10: 046500735X ISBN 13: 9780465007356

Verlag: Basic Books, New York, 2003

Sprache: Englisch

Zustand: Gebraucht - Sehr gut Hardcover

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Beschreibung

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. 5�" - 8�".

Bestandsnummer des Verk�ufers 277355

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Bibliografische Details

Titel

Letters to a Young Chef

Verlag

Basic Books, New York

Erscheinungsjahr

2003

Sprache

Englisch

ISBN-10

046500735X

ISBN-13

9780465007356

Einband

Hardcover

Auflage

First edition.

Zustand

Fine

Zustand des Schutzumschlags

Fine

Signiert

Signed by author

Buchtyp

book

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Inhaltsangabe

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.

�ber die Autorin bzw. den Autor

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.

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