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Title: Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud, Dorie Greenspan, Martha Stewart ISBN: 068486343X Publisher: Scribner Pub. Date: November, 1999 Format: Hardcover Volumes: 1 List Price(USD): $35.00 |
Average Customer Rating: 4.6
Rating: 5
Summary: 4 star dishes that actually work at home
Comment: Daniel Boulud, one of America's best chefs, has teamed up with one of America's best cookbook authors, Dorie Greenspan, and the results are delicious. Café Boulud Cookbook is wonderful for picking up and reading--transporting one to Boulud's hometown of St.-Pierre de Chandieu, a small village near Lyon, France, inspiring dreams about Chicken Grand-Mère Francine, and back again to Café Boulud in New York City. But beyond that, the book is filled with dishes that not only make me hungry, but actually inspire me to run out and buy the ingredients and make them. And best of all, the recipes actually work! Nor are they too difficult. Boulud's voice comes through loud and clear in the wonderful headnotes, and Greenspan's gentle hand-holding is evident in the careful and thorough instructions. Bravo!
Rating: 4
Summary: A delicious book
Comment: I am really enjoying reading this book. The informative passages preceeding each recipe give some insight into the origin of the recipe and alternative ways to prepare and serve. I usually put post-it notes on each page that holds a recipe I want to prepare, but this book is just packed with goodies so I won't bother with the post-its. I particularly liked the traditional French recipes. Also, I feel that the methods used are relatively simple and easy for the average cook to execute, which is a tribute not only to the quality of Boulud's ability as a chef but also as an author. A lot of chefs' cookbooks get knocked (and mostly justifiably so) for being too complicated or esoteric for the layperson to relate to and use, but this chef's cookbook is the delicious exception to the rule. I thoroughly recommend this book.
Rating: 5
Summary: Exquisite French-American Offerings
Comment: This superb chef provides intense food that the home gourmet that has been cooking for sometime can easily handle with ingredients that are not as bizarre and hard to find as most cookbooks from star chefs.
Unique is the organization of recipes, here into four groupings of Traditional French, Seasonal Specialties, Other Cuisines and Vegetarian.
Offerings in each include main entrees, sides and desserts as well as first courses, soups, etc.
A marvelous dish from French category is Sea Bass en Croute or the Cornish Hens a la Diable. Unusual combo exemplefies Boulud's coupling of tastes, Sweet Swiss Chard Tourte. Don't tell your guests what this is until they eat. Swiss Chard done right is magnificent. A tangy sweetness to it that here is married with honey, orange and pine nuts. This is superb!
How about Cod with Blood Orange Sauce and Creamy Grits from Seasonal section? Who would have thought to put blood organes with cod? Citrus goes so well with seafood as this, but with grits? This guy is truly French-American chef.
I find his abilities and recipes to be inspirational for amateur gourmet. Techniques are not too formidiable and much is offered in the way of purchase and prep techniques. The small, details are what is worth the book. The user will see that this guy is on to each ingredient and wants to display its savor at max.
This is breakthrough cuisine, with simple, straightforward technique, but full throttle flavor and expert combining of luxurious components. You'll have fun with this one!
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Title: Cooking With Daniel Boulud by Daniel Boulud, Todd France, Pierre Franey ISBN: 0679404090 Publisher: Random House Pub. Date: November, 1993 List Price(USD): $50.00 |
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Title: Jean-Georges: Cooking at Home With a Four-Star Chef by Jean-Georges Vongerichten, Mark Bittman, Quentin Bacon ISBN: 076790155X Publisher: Broadway Books Pub. Date: 08 September, 1998 List Price(USD): $40.00 |
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Title: Chef Daniel Boulud: Cooking In New York City by Daniel Boulud, Peter Kaminsky, Martin H. M. Schreiber, Herve Amiard ISBN: 2843233704 Publisher: Assouline Pub. Date: October, 2002 List Price(USD): $34.95 |
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Title: Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichten, Mark Bittman ISBN: 0767903609 Publisher: Broadway Books Pub. Date: 10 October, 2000 List Price(USD): $45.00 |
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Title: Amuse-Bouche: Little Bites That Delight Before the Meal Begins by Rick Tramonto, Mary Goodbody ISBN: 0375507604 Publisher: Random House Pub. Date: 22 October, 2002 List Price(USD): $35.00 |
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