Letters To A Young Chef (Paperback) by Boulud, Daniel
Paperback; Published 3/7/2006; 176 Pages; ISBN 9780465007776
Item #547595 Out of Stock-
Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item.
IMPORTANT HOLIDAY SHIPPING DEADLINES
This item has a longer processing time than most. To receive this item by Christmas please place your order no later than:
12/02/2013 with Media Mail
12/11/2013 with Fedex
12/17/2013 with Express
FREE SHIPPING OFFER - Select cookbooks ship free when you spend over $25 on cookbooks in a single order. Offer is valid only for cookbooks shipping from Jessica's Biscuit. Offer excludes orders shipping internationally. Please select USPS Media Mail.
You may also like…
- $34.99 $24.95
- $32.00 $29.99
New in paperback! 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.
Daniel Boulud is the world-renowned owner and chef de cuisine of Daniel, Café Boulud, DB Bistro Moderne, and the catering company Feast & Fêtes, all in New York City. After studying with the likes of Georges Blanc, Michel Guérard, and Roger Vergé in France, he emigrated to the U.S., working at Le Cirque before striking out on his own. He is the author of Daniel Boulud's Café Boulud Cookbook and Cooking with Daniel Boulud. He lives in New York City.
- Our Price
- You Save
Out Of Stock
All Purpose Best Sellers
- $29.99 $24.95
A cutting board made of a non-porous material such as plastic or silicone is the best choice for cutting meat, fish, or poultry. They're dishwasher safe and, once washed, won't absorb any potentially harmful bacteria.