Cover image for Daniel Boulud's Café Boulud cookbook : French-American recipes for the home cook
Title:
Daniel Boulud's Café Boulud cookbook : French-American recipes for the home cook
Author:
Boulud, Daniel.
Personal Author:
Uniform Title:
Café Boulud cookbook
Publication Information:
New York, NY : Scribner, [1999]

©1999
Physical Description:
400 pages : illustrations (some color) ; 24 cm
General Note:
Includes index.
Language:
English
Corporate Subject:
Subject Term:
Added Author:
ISBN:
9780684863436
Format :
Book

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Summary

Summary

After more than thirty years of cooking in France and America, Daniel Boulud knows what he wants.

Daniel Boulud's Café Boulud Cookbook contains all of Boulud's 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.

Daniel Boulud's Café Boulud Cookbook opens wide the door of his kitchen and invites you in with 150 recipes that will unfailingly stimulate your passion for flavor while offering a healthy, easy, and modern approach to good eating. He also provides a collection of basic recipes that are used at Café Boulud; a glossary of terms, techniques, and ingredients; and a short batterie de cuisine, a guide to pots, pans, and a few gadgets. He even provides a list of trusted suppliers so you can find the same ingredients he uses at Café Boulud. Thirty-two pages of color photographs of finished dishes prepared personally by Daniel will allow you to see, and almost smell and taste, what you are cooking. Watch as this book becomes the extension of your own hands. Whether making a salad for one or a dinner for eight, let Daniel Boulud's Café Boulud Cookbook be your reliable guide to great food.


Author Notes

she is the author of five cookbooks, including the award winning Desserts by Pierre Herme & Baking with Julia. She is a columnist for Bon Appetit & her articles & recipes have appeared in The New York Time, Food & Wine & other national publications.

(Publisher Provided) Dorie Greenspan is a food writer and cookbook author. She is also a contributing editor to Parade Magazine, a long-time contributor to Bon Appétit, and food critic for the Louis Vuitton City Guide to New York.

Dorie is the recipient of five James Beard and IACP awards for her cookbooks, including Cookbook of the Year. She's been named to the James Beard Foundation's Who's Who of Food and Beverage in America.

Dorie is the co-author of two cookbooks with Pierre Hermé, Paris's king of pastry, she wrote the Café Boulud Cookbook with Daniel Boulud, and Baking with Julia, the book that accompanied Julia Child's PBS Television Series.

In 2006, Baking From My Home to Yours was published. The book included recipes she's made over 30 years with some of the best chefs in America and France. Her newest book is about France and its food. Around My French Table (publication date, October 2010) is filled with stories of French life and more than 300 recipes.

Dorie is married and has 1 son. She commutes from New York City to Westbrook, Connecticut to Paris, France and back again.

(Bowker Author Biography)


Reviews 2

Publisher's Weekly Review

Echoing the French-American accent of food from his casual Caf‚ Boulud, the New York City chef also acclaimed for Restaurant Daniel encourages home cooks to prepare meals as he does, by attending to four inspirations: his own French tradition, seasonal foodstuffs, international flavors and the kitchen garden. Like many recipes based on restaurant selectionsÄparticularly FrenchÄthe dishes here often require multiple steps and careful attention to detail. Those cooks with time and ambition will be able to create the more demanding fare, such as Sea Bass en Cro–te, which makes a theatrical appearance inside its cloak of puff pastry. Costumed differently are Mustard-Crusted Calf's Liver, which requires a difficult-to-find 1 3/4-pound piece of meat, and Chestnut-Crusted Loin of Venison. Lighter dishes reflecting the chef's meticulous touch include Morels and Pea Shoot Gnocchi in a Light Broth, and Crab Salad with Apple Gel‚e. Earthier and easier are Lamb and Bean Casserole, and Bay Scallop and Tomato Gratin. Boulud's (Cooking with Daniel Boulud) creative agility is evident throughout, as when he intensifies Tuna Vitello, a switch on the Italian classic vitello tonnato, featuring saut‚ed sweetbreads, and A Dozen Baby Spring Vegetables with Vanilla, Ginger and Basil. 6-city author tour. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Inspired by the meals of his homeland near Lyons, James Beard award winner Boulud (Cooking with Daniel Boulud) teams up with IACP award winner Greenspan (Baking with Julia) to serve up a colorful collection of recipes featuring dishes from his New York City restaurant. The cookbook is divided into four sections: "La Tradition," or classic French dishes; "La Saison," seasonal specialties; "Le Voyage," dishes inspired by varied world cultures with some fusion touches; and "Le Potager," culinary delights from the garden. Recipes run the gamut from traditional fare such as Pommes Frites and Apricot Tart to cutting-edge culinary treats like Duck Dumplings in Broth and White Gazpacho. Many of the dishes assume some degree of culinary experience, but clear instructions accompany each recipe. Armchair cooks will appreciate the culinary tidbits that introduce each recipe, as well as the book's stunning photographs. Recommended for mid-sized and large public libraries.--John Charles, Scottsdale P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Introduction For almost one hundred years, the locals of St.-Pierre-de-Chandieu, my small hometown outside Lyon, met daily at the roadside Café Boulud, the petit café and not-quite restaurant that my great-grandparents, grandparents, and later my parents took pride in tending on their family farm. It was the rendezvous point for generations of townsfolk. It was the place people went to begin and finish a day, to toast births and marriages and to mourn losses. It was where love affairs started and, of course, where some ended. It was warm, welcoming, and a vital part of village life. And, it was a memory I always carried with me. From the time I was an apprentice, a fourteen-year-old living away from home, I dreamed of creating a restaurant that would capture the warmth and conviviality of my family's café. Thirty years later, I opened my own Café Boulud in New York City, the city that is today as much my home as St.-Pierre-de-Chandieu was when I was a child. Café Boulud opened at the perfect moment in my life, at the time when I could truly say, "I am a French-American chef." The opening of Café Boulud, my thirtieth anniversary in the kitchen, and the midpoint in my French-American career share a date. Since I have now cooked in America for as long as I cooked in France, it was the ideal moment to pay tribute to the cuisine I grew up with, the kitchens I trained in, and the foods I've come to know and love in America, all of which Café Boulud and the Café Boulud Cookbook celebrate. Just as I do at the Café, I have arranged the recipes in this book according to the four muses that have inspired my cooking: La Tradition, the classic, full-bodied foods of France; La Saison, the bounty of the market; Le Voyage, the foods of lands near and far; and Le Potager, vegetarian dishes that extol the goodness of the garden. At Café Boulud, the menu is presented in four columns -- La Tradition, La Saison, Le Voyage, and Le Potager -- and we encourage people to move from column to column according to their cravings. I urge you to do the same: Please, choose recipes from each of the sections. There are no rules -- you can plan an all-Tradition meal, or skip around, choosing, for example, a starter from Le Voyage, a main course from La Saison, and a dessert from any of the sections. Similarly, I hope you'll feel free to pick and choose components within a recipe. I've presented the recipes just as I would serve them to you if you were my guest at Café Boulud. So, for instance, the recipe for Peppered Arctic Char includes the parsnip mousseline that we serve under the fish and the soft shallots, cooked in red wine and port, that we serve over it. I've given you the recipe for the complete dish so that you can understand the spirit of my cooking, the way I create a dish and the way it would be presented at the Café. At home, you may not want to make the dish in its entirety, or you may want to serve your favorite mashed potatoes with the peppered char. By all means, do it! I want you to have fun with these recipes, to use them often, to make them your own. Following the sections dedicated to La Tradition, La Saison, Le Voyage, and Le Potager, you'll find a short chapter of basic preparations -- pastry crusts and creams as well as simple stocks and condiments -- that we use often in the kitchen; a glossary of terms, techniques, and ingredients that you can turn to if you have a question about how we do certain things at the Café; a short batterie de cuisine, including pots, pans, and a few gadgets that make cooking more efficient -- and more pleasurable; and, finally, a source guide, a list of trusted suppliers who will send you the same ingredients I use at Café Boulud. To create this collection, I have chosen the recipes that hold the dearest memories for me, the ones most tied to my culinary life in France and America, and the ones most enjoyed at Café Boulud. All of the recipes have been tested so that they will work as well in your kitchen as they do in mine, and all are offered to you with the hope that when you share this food with your family and friends, it will bring you as much satisfaction, indeed, as much joy, as it has brought me over the years. Daniel Boulud, New York, 1999 Copyright © 1999 by Daniel Boulud and Dorie Greenspan Excerpted from Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud, Dorie Greenspan All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Martha Stewart
Introductionp. 9
Forewordp. 11
La tradition the traditional dishes of French cooking
Soups, Starters, Small Dishes, Lunches, and Anytime Foodp. 14
Main Coursesp. 40
Side Dishesp. 73
Dessertsp. 86
La saison the seasonal specialties of the market
Soups, Starters, Small Dishes, Lunches, and Anytime Foodp. 108
Main Coursesp. 131
Dessertsp. 164
Le voyage dishes from lands far and near
Soups, Starters, Small Dishes, Lunches, and Anytime Foodp. 186
Main Coursesp. 218
Dessertsp. 249
Le potager vegetarian dishes that celebrate the bounty of the garden
Soups, Starters, Small Dishes, Lunches, and Anytime Foodp. 264
Grains, Beans, Pasta, and Risottop. 294
Roasted, Stuffed, and Braised Vegetablesp. 310
Dessertsp. 329
Base Recipesp. 345
Glossary of Terms, Ingredients, and Techniquesp. 361
Batterie de Cuisinep. 375
Source Guidep. 385
Acknowledgmentsp. 387
Indexp. 389