"Cook the sauce another minute, then add just a touch of olive oil," urges Daniel Boulud in his kitchen at Cafe Boulud in New York City. "Not too much. That's it," he exclaims. His voice carries his passion as he swirls the copper pan holding the finished dish. Over the tops of his glasses he assesses the color and takes in the aroma of the sauce. Then he brings a few drops of it to his lips. After thirty years of cooking in France and America, the chef knows what he wants. "I'm looking for balance," he explains. "A hint of herb, a little acidity -- sweet seafood needs a bit of sharpness -- and all the brininess and flavor of the scallops." It is a simple but perfect recipe and it has been given all his attention, commitment, and talent -- as have each of the recipes in this simple but perfect cookbook.
Daniel Boulud's Cafe Boulud Cookbook contains all his creative cooking skills made accessible. By means of Dorie Greenspan's expertly written recipes, Daniel accompanies you into your home kitchen, where his inspiration becomes yours and his instructions are easy to follow. With little effort, you find yourself reproducing his magic on your own stove.
One ingredient for a perfect dish is family tradition. In the book's first section, La Tradition, we are transported to the original Cafe Boulud run by Daniel's grandparents on the outskirts of Lyon -- France's culinary capital. Daniel's education as a cook began with his grandmother and the Poulet Grand-mere she lovingly prepared for her guests. It continued with great chefs that shaped his unique interpretation of home cooking. Recipes such as Skate with Brown Butter and Capers, Hanger Steak with Shallots, and splendid Pommes Frites reveal the influences of his French roots.
But tradition also includes respect for seasonal ingredients. In the next section, La Saison, Daniel accompanies us through the market. We select peas and sugar snaps that are ready to tumble into the ...
Daniel Boulud is the chef-owner of two New York City restaurants, Cafe Boulud and Daniel, one of only six restaurants to earn the New York Times's highest rating. He is also the author of Cooking with Daniel Boulud.
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